Internet Journal of Food Safety V (5) 24-34 Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)

The present investigation was carried out to study the effect of different concentrations of calcium chloride (1%, 1.5%, 2%), paraffin wax coating and different wrapping materials (polyethylene, carton paper) inorder to increase the shelf life and to avoid the postharvest losses of Banky cultivars of apple. In physical characteristics general appearance (color and shape of fruit), weight loss percentage and organoleptic evaluation were studied during storage. In chemical characteristics, total soluble solids, pH, acidity, total sugar, reducing sugar and Vitamin C were analyzed after 15, 30, 45 and 60 days of storage. All the treatments had significant effect on the shelf life of fruits. However, Calcium chloride (2%) was reported superior to all other treatments. Calcium chloride (2%) proved very useful for reducing weight loss and shriveling and retained consumer acceptability even after 60 days of storage. Polyethylene packaging stood second position after 2 % calcium chloride treatment