Abstract
Influence of edible coatings and storage duration on post-harvest performance of plum
Highlights
Regulation of loss in fruit weight is mainly occurred due to metabolic activities, respiration and transpiration
Findings of our research are in relation to Baldwin [30] who stated that fruit weight and water loss is protected with edible coating
Our study outcomes are supported by Imran et al [42] where they established that an increase in pH level happens as a result of the development of free acids and hydrolysis of pectin
Summary
In contrast to many commodities, reduced level of O2, low temperature and vegetables and fresh fruits proceeds to optimum concentration of CO2 [1]. That’s why the gel was extracted at laboratory to get perfectly pure and organic, and natural gels as coating materials For this purpose the aloe vera leaves (4-5) were taken from Ornamental nursery, The University of Agriculture Peshawar and washed up. Data regarding interaction observed no weight loss (0%) in the fruits with treated and untreated as well, where the highest (30.05%) was recorded in control treatment stored for 28 days (Fig. 1). Maximum TSS (9.90 0Brix) was observed in those fruits which were untreated and were stored for time of 28 days with the interaction of storage time duration and edible coatings. Minimum TSS (8.080Brix) was observed for fruits that were treated with castor oil in storage duration of 28 days (Fig. 2)
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