Effect of surface coatings on physico-chemical characteristics of stored baramasi lemon fruits

The aim of this study was to access the efficiency of edible surface coatings on the extension of shelf life and fruit quality of Baramasi lemon cv. PAU Baramasi lemon-1. Mature light green, uniform and healthy fruits of Baramasi lemon cv. PAU Baramasi lemon-1 were harvested and subjected to surface coating with different concentrations (0.25, 0.50 and 0.75%) of chitosan, carboxymethyl cellulose and Aloe vera gel. The coated fruits were stored at 11±1°C & 90–95% RH and analyzed after 15, 30, 45 and 60 days for various physico-chemical parameters. Results revealed that mean maximum peel percentage (45.89%) sensory quality rating (7.21) and mean minimum total soluble solids (7.18%), reducing sugars (1.28%) and non-reducing sugars (0.72%) were observed in the fruits coated with chitosan @ 0.75 per cent. Moreover, no spoilage was observed in fruits coated with chitosan @ 0.75 per cent during the entire storage period. Therefore, Chitosan @ 0.75 per cent was found the most effective surface coating to enhance the storage life of Baramasi lemon fruits at low temperature storage conditions.