Effect of different surface coating material on post-harvest physiology of Annona squamosa L. fruits under ambient and zero energy cool chamber storage

Application of edible coating material like sago, arrowroot and waxol at 10 per cent concentration to Annona squamosa L. fruits resulted in increase in shelf-life by 5–8 days when compared to untreated fruits. The fruits treated with fine coating of sago (10% and stored in zero energy cool chamber registered gradual ripening, retained excellent fruit quality with high TSS, sugars (total and reducing), acidity and ascorbic acid even up to ninth day of storage. Therefore, identification of natural products which produces desirable coating material with necessary amendment is the appropriate technology that can be explored for improving post-harvest storage and marketing efficiency.