Vol. 9, Special Issue 10, Part S (2025)

The current study entitled “Studies on the effect of edible coating treatments on physico-chemical properties of sapota (Manilkara zapota L.)” was conducted at the Post Harvest Management lab of Pt. KLS, College of Horticulture and Research Station, Rajnandgaon, MGUVV, Durg (C.G.) during the academic year 2024-25. The experimental work was laid out under Completely Randomized Design (CRD) with three replications and the eleven different treatment combinations. The investigation consists total 11 treatments i.e. control along with Aloe vera gel 75%, sago 5%, acasia gum 5%, paste of tulsi leaves 20% and their combinations i.e. Aloe vera gel 75% + sago 5%, Aloe vera gel 75% + acasia gum 5%, Aloe vera gel 75% + paste of tulsi leaves 20%, sago 5% + acasia gum 5%, sago5% + paste of tulsi leaves 20%, acasia gum 5% + pate of tulsi leaves 20% were used as edible coating materials. Among all treatments, the application of 75% Aloe vera gel showed the best results, with the minimum PLW i.e. (4.09%, 6.32% and 10.92%) and Spoilage i.e. (20%, 40% and 63.33%) at 4th, 6th and 8th day of storage, respectively. Similarly, the finding for bio-chemical parameter were significantly influenced by the application of 75% Aloe vera gel has been recorded lowest TSS (17.36%), Total sugar (14.08) and Reducing sugar (5.96%) along with maximum Ascorbic acid (21.03%) and Titrable acidity (0.216%). While, maximum pH (6.19) observed in Aloe vera gel 75% + acasia gum 5% and non-reducing sugar (8.60%) in 8th day of storage was observed in Aloe vera gel 75%.