Vol. 9, Special Issue 12, Part A (2025)

The study investigates the impact of various postharvest coatings on the shelf life and quality of Kachai lemon (Citrus jambhiri Lush.), a regionally important citrus fruit known for its high acidity and vitamin C content. Seven treatments were evaluated: control (uncoated), bee wax, mustard oil with 1.5% sodium alginate, soybean oil with 1.5% sodium alginate, groundnut oil with 1.5% sodium alginate, coconut oil with 1.5% sodium alginate, and only 1.5% sodium alginate. Key parameters analyzed included physiological loss of weight (PLW), juice content, shrinkage, spoilage percentage, total soluble solids (TSS), titratable acidity, ascorbic acid content, sensory evaluation, and storability. Results revealed that mustard oil with 1.5% sodium alginate (T₂) was the most effective in preserving quality and extending the storage life to 45 days, compared to 32 days for the uncoated control. The findings suggest that edible coatings, particularly those combining natural oils with sodium alginate, offer a sustainable and cost-effective strategy for improving postharvest quality of Kachai lemon.