Scilight Press

Edible composite coatings utilizing herbal components recently have triggered interest in the research field of post-harvest technology. Hence, present research aimed at investigating the formulation of composite edible herbal coating i. e. chitosan (0.5, 0.75, 1%), aloe vera (1.5, 2.5%) and mint leaves extract (1%) and its outcome on the shelf-life of sponge gourd fruits with different treatments including control during 10 days of storage period. The observations on various physical and physiological attributes were recorded at alternative days of storage period. The results revealed that T₄ chitosan (0.75%) + aloe vera (2.5%) + mint leave extract (1%) were found to be significant and maintained better firmness. It also reduced the respiration rate than other concentrations of herbal composite coatings. These treatments also had ability to perform better in maintaining other physico-chemical and sensory parameters.