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Chaudhary Charan Singh Haryana Agricultural University, Hisar
Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.
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ThesisItem Open Access Development of banana based value added ready-to-serve drink with natural preservatives(CCSHAU, 2018) Arora, Simran; Siddiqui, SaleemThe present study was carried out to develop banana based value added ready to serve drink with natural preservatives. Various physical and chemical treatments were tried to prevent browning in banana pulp; among these treatments, potassium metabisulphite (KMS) @ 0.1% was found to be the most effective treatment. Physicochemical and nutritional changes in KMS treated ripe and overripe banana pulp were studied during freeze storage at -160C for 0, 3 and 6 months. It was observed that browning, total soluble solids, pH, and total and reducing sugars increased; while titrable acidity, ascorbic acid, starch, total carotenoids, total phenols and sulphur dioxide (SO2) decreased during storage of banana pulp from ripe and overripe fruits, however, total soluble solids, total and reducing sugars decreased in overripe banana pulp during storage. Fresh carrot, beet root juices and ripe or over-ripe banana pulp (fresh, three and six months stored) were utilized for preparation value added ready to serve (RTS) drinks. The value added RTS drink variant with 20% banana pulp, 15% TSS, 0.28% acidity, 0.68% spice mixture and containing carrot + beetroot (9:1) juice @ 50% was found to be most acceptable. Among the various preservatives used, it was observed that sodium benzoate @ 100ppm and nisin @ 40 mg/l were most acceptable on the basis of sensory scores of RTS drinks. The RTS drink variants were bottled in 200 ml capacity sterilized glass bottles, pasteurised and stored for three months at room temperature (30+20C) for analyzing its quality and sensory attributes at monthly intervals for three months. There was an increase in TSS, total and reducing sugars, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, anthocyanins, betanins and total antioxidants of RTS drink variants during storage. The total plate counts (TPC) during storage were lower in RTS drinks containing preservatives, the effect being at par with each other for both chemical and natural preservatives. The RTS drinks containing no preservatives were microbiologically safe (based on TPC basis) upto two months only and became unsafe by 3rd month of storage. The retention of organoleptic overall acceptability scores during storage was higher for value added RTS drinks containing natural preservative nisin. The overall organoleptic scores of RTS drinks prepared from fresh and stored banana pulp from either ripe or over-ripe banana were not significantly different. It can be concluded that banana based value added ready to serve drink with natural preservative can be prepared from 0-6 months freeze stored pulp of ripe or over-ripe banana. The value added RTS drink contained 20% banana pulp, 0.68% spice mixture, 15% TSS, 0.28% acidity, 50% carrot & beet root (9:1) juice and nisin @40 mg/l. The cost of production of this RTS drink was Rs. 37/l and Rs. 36/l, when prepared from ripe and over-ripe banana fruit pulp, respectively. The RTS drink packed in glass bottles remained organoleptically acceptable and microbiologically safe up to study period of 3 months at room temperature.ThesisItem Open Access Development of value added intermediate moisture food (IMF) slices and candy from carrot (Daucus carota L.)(CCSHAU, 2018) Sucheta; Gehlot, RakeshThe present investigation entitled, “Development of value added Intermediate Moisture Food (IMF) slices and candy from carrot (Daucus carota L.)” was carried out with the objectives to develop value added IMF slices and candy from carrots, and to evaluate quality and shelf life of products during storage. On the basis of physicochemical and sensory quality evaluation, 0.2% KMS + 1% CaCl2 was found to be the best pretreatment for red and yellow carrots and 1% CaCl2 + 0.5% citric acid for black carrots. Sweet and spiced IMF slices and candy from red, yellow and black carrots were prepared using sucrose, sucrose+honey, honey, sucrose+stevia+glycerol and sucrose+sucralose+glycerol as osmotic solutions. Moisture content and aw decreased in IMF slices and increased in candy from carrots during storage. TSS and total sugars increased in IMF slices and decreased in carrot candy during storage. Reducing sugars, acidity and browning increased, while pectin, total carotenoids, anthocyanins and antioxidant activity decreased in the products during storage. Overall acceptability of both the products decreased significantly during storage period, however both the products were found acceptable till four months storage. Among different treatments, sweet and spiced IMF slices prepared with 600Bx honey were found most acceptable (7.40), while sweet and spiced candy prepared with 650Bx were found most acceptable (8.10 and 7.90). Yeast and mold count increased in both the products with the advancement in storage duration of six months. Sweet IMF slices and candy from yellow carrots using sucrose+stevia/sucralose+glycerol had maximum calorific values (341 and 355 kcal/100 g). The cost of production was recorded maximum (Rs. 549/kg and Rs. 1989/kg) in IMF slices and candy (spiced) prepared from black carrots treated with sucrose+sucralose+glycerol.ThesisItem Open Access Development and evaluation of plant protein fortified mango beverages(CCSHAU, 2018) Ahmed, Naseer; Siddiqui, SaleemThe present investigation “Development and Evaluation of Plant Protein Fortified Mango Beverages” was conducted in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. The objective of the study was to isolate/prepare and characterize protein isolate/milk from soyabean, peanut and rice bran and to develop protein fortified mango RTS and squash The RTS and squash were prepared from ripe fruit of mango cv. Safeda. Various proportions of soya peanut isolates and rice bran concentrate, milks were added to the beverages to fortify it. The control and protein fortified beverages were bottled in 200 ml capacity sterilized glass bottles and stored for 90 days at room temperature (30+2oC) for analyzing its quality and sensory attributes at 30 days intervals. There was an increase in TSS, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of beverages during storage. However, microbial spoilage was not detected in beverages during storage. The soya and peanut isolate/milk fortified RTS and squash scored relatively lesser with respect to control in organoleptic evaluation. It was concluded that acceptable quality of RTS can be prepared with 20 % pulp, 1 % SPI, 16 % TSS, 0.28 % acidity, 0.5 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 0.5 g/l sodium benzoate. Similarly, protein fortified mango squash can be prepared with 40 % pulp, 2 % PPI, 50 % TSS, 1.20 % acidity, 0.1 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 1g/l sodium benzoate. The sugar replacement with fructose showed improvement in overall acceptability. The100 % replacement of sucrose with fructose improved the mouthfeel, taste and aroma of the beverages and reduced the non-enzymatic browning during storage. The cost of production of unfortified RTS was Rs. 22/l, however the cost of 1% soya protein isolate fortified mango RTS containing sucrose was Rs. 28/l and with fructose Rs.62/l. Similarly, the cost of unfortified squash was Rs. 46/l and the cost of 2% peanut protein isolate fortified squash containing sucrose was 56/l and with fructose Rs. 130/l. The fortified beverage remained acceptable during the study period of 90 days.ThesisItem Open Access Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks(CCSHAU, 2017) Sangeeta; Grewal, R.B.The present study was carried out to assess the physico-chemical, functional and nutritional properties of HQPM and pseudo-cereals, to process the HQPM and pseudo-cereals for the isolation of starch and to standardize the process for preparation of ready to eat (RTE) value added extruded snacks using HQPM and pseudo-cereals. HQPM-1, HQPM-7, amaranth and buckwheat were assessed to analyze protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium, zinc and starch content. 20 -100 % amaranth and buckwheat flour as such and after roasting was incorporated in HQPM-7 to prepare RTE extruded snacks. Acceptable extruded snacks were evaluated for nutritional composition and shelf stability. Pseudo-cereals contained higher crude fibre, dietary fibre, ash, calcium, iron and magnesium than HQPM varieties. HQPM varieties contained significantly higher starch content than pseudo-cereals. Water absorption capacity of HQPM varieties was higher than pseudo-cereals whereas, gelation capacity, flour solubility and swelling power of pseudo-cereals (amaranth and buckwheat) were higher than HQPM varieties. HQPM flour exhibited significantly higher peak, trough, breakdown, final and setback viscosity than pseudo-cereals. Amaranth starch exhibited lowest peak, trough, breakdown, final and setback viscosity. Size of starch granule obtained from HQPM were larger than pseudo-cereals starch granule. Water absorption capacity and solubility index of amaranth starch was highest whereas, swelling power of buckwheat starch was highest. RTE extruded snacks prepared from HQPM-7 were most acceptable. Pseudo-cereals (amaranth and buckwheat) flour (roasted or unroasted) was incorporated in HQPM-7 to prepare value added ready to eat extruded snacks. Extrudates prepared by incorporating amaranth flour (40 % unroasted and 60 % roasted) were adjudged “liked slightly to liked moderately”. Value added ready to eat extruded snacks prepared with 100 % buckwheat (either roasted or unroasted) were adjudged “liked very much”. Acceptable value added RTE extruded snacks contained higher protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium than extrudates prepared from HQPM-7 (Control). Amaranth and buckwheat can be processed and incorporated in the formulation of RTE extruded snacks up to 40-60 % and 100 %, respectively to prepare value added ready to eat extruded snacks.ThesisItem Open Access Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks(CCSHAU, 2017) Chaudhary, Charul; Grewal, R.B.The present study was carried out to evaluate different cereal grains and flaxseed for physical properties, functional properties and nutritional value, and to standardize the process for preparation of value added RTE snacks for effective utilization. The cereal grains (wheat, corn, barley and oat) and flaxseeds were processed and evaluated for physical, functional and nutritional value. The process for preparation of convenient mix, RTE flakes and RTE extruded snacks was standardized. The mixed cereal formulation i.e. wheat: barley (80:20); and wheat: OS-6 variety of oat (50:50) for convenient mix, corn: barley (60:40) and corn: oat of OS-6 variety (70: 30) for RTE flakes, and corn: barley (60:40) with 12% moisture; corn: oat flour of HJ-8 variety (70: 30) and corn : oat flour of OS-6 variety(60:40) with 16% moisture for RTE extruded snacks were selected for further value addition. Value added convenient mix, RTE flakes and RTE extruded snacks were prepared using 5-25% flaxseed powder. Auxillary treatment was given to value added RTE flakes to prepare sweet fennel flavored and spicy cinnamon flavored RTE flakes. The various physical properties, organoleptic acceptability, nutritional value and shelf life of value added products were studied. Flaxseed was found good source of protein, fat, TDF and essential fatty acids. Increase in peak, trough, breakdown, final, set back viscosity, peak time, pasting temperature, was found with incorporation of barley and oat flour in wheat flour. Peak, trough, breakdown, final and setback viscosity, of wheat, barley and oat flour decreased after malting and roasting of malted flour. Incorporation of malted-roasted barley flour (10-50 %) decreased the peak, trough, final and setback viscosity as well as peak time, pasting and gelatinization temperature whereas, incorporation oat flour (HJ-8 and OS-6) increased the peak, trough, breakdown, final and setback viscosity, peak time, pasting and gelatinization temperature of wheat flour. Similarly, increase in peak, trough, final, and setback viscosity was observed with incorporation of 5-25% roasted flaxseed powder in cereal mix flour. Incorporation of roasted flaxseed powder (5-25%) in mixed cereal flour decrease the bulk density and water solubility index whereas increase the water absorption index of mixed cereal flour. Increase in thickness, bulk density, water absorption index and water solubility index of barley and oat based value added flakes was observed with incorporation of 5-25% flaxseed powder. Incorporation of defatted flaxseed powder (5- 25%) in the standardized formulation increase the bulk density and hardness and decrease the expansion ratio and sectional expansion index of RTE extruded snacks. However, RTE snacks prepared using flaxseed powder was acceptable. Mean score of sensory attributes and physical evaluation indicate that for preparation of value added convenient mix 25% flaxseed whereas, for preparation of value added RTE flakes and RTE extruded snacks 20% flaxseed can be added in the acceptable mixed cereal formulation. Sweet and spicy variants of RTE flakes can be prepared. Value added products were nutritionally superior to their respective controls in terms of protein, fat and total dietary fibre. Shelf life studies showed that value added convenient mixes were organolepticly acceptable during the storage period up to three months at refrigeration temperature. Similarly, fennel flavored flakes were found acceptable up to three months of storage. On the other hand value added RTE extruded snacks were acceptable up to two months of storage at room temperature. Flaxseeds can be used with cereals for the value addition of convenient mix, RTE flakes and RTE extruded snacks with high protein, fat and fibre content. Thus, flaxseed can be utilized to produce nutritionally enriched convenient products which will help in diversifying its use for achieving food and nutrition security.ThesisItem Open Access Studies on starch isolated from potato subjected to various storage conditions(CCSHAU, 2017) Neeraj; Siddiqui, SaleemThe present study was carried to find out the physiochemical and functional properties of starch isolated from potatoes by various extraction methods, from different varieties and after subjecting the tubers to various postharvest and storage conditions. The fresh potato tubers of variety Kufri Bahar were used for extraction of starch by various extraction methods viz., T1= Control (Ambient Water-30°C), T2 = Cold Water-10°C, T3 = Hot Water- 60°C, T4 = NaOH-0.1%, T5 = NaOH-0.25%, T6 = SDS-ME-1%, T7 = SDS-ME-2%, T8 = Propanol-water (3:1 w/v), T9 = Na-bisulphite-0.1%, T10 = Na-bisulphite-1.7%, T11 = Na-hypochlorite (5.25%), T12 = Protease (0.01%), T13 = Cellulase (0.15%) and T14 = Combined treatment (T5 + T7 + T11 + T13). The starch extracted by various methods was analysed for different physiochemical and functional characteristics and T14 (Combined treatment) was found to be the best method, showing significantly higher starch yield, WAC, starch purity, swelling power, solubility, light transmittance, whiteness, trough viscosity and final viscosity; and lower amylose, phosphorus, moisture, protein, fat, ash, crude fiber, syneresis, peak viscosity, breakdown viscosity and setback viscosity than control. The combined method was used for extraction of starch from the fresh as well as cured potatoes of white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and pink flesh variety (Kufri Sindhuri). The starch extracted from these varieties was also analysed for starch yield, various physiochemical and functional characteristics. Among the various varieties of potato, Kufri Chipsona-4 showed higher starch yield, water absorption capacity, swelling power, solubility, light transmittance and peak viscosity. For all the varieties, curing resulted in lower starch yield, amylose content, swelling power, solubility and starch whiteness value; higher amylopectin, phosphorus content, WAC, light transmittance and peak viscosity; and non-significant changes in starch moisture, protein, fat, crude fiber, ash content and purity. The cured tubers of variety Kufri Chipsona-4 were subjected to sprout inhibiting treatments viz., hot water dip treatment (57.5±0.1oC for 20 min) and isopropyl N-(3 chlorophenyl) carbamate (CIPC) treatment. The treated potato tubers were packed either in nylon mesh bags or MAP or vacuum packaging and stored either at room temperature (RT) (32±2oC; RH ~90%) or low temperature (LT) (12±1oC) conditions. It was observed that there was a progressive increase in sprouting, PLW, decay loss and shriveling of potato tubers during storage, magnitude being higher at room temperature (RT) than low temperature (LT) conditions. With increasing storage period of tubers, both at RT and LT conditions, the extracted starch’s moisture content, fat, ash, crude fiber, amylopectin, phosphorus content, water absorption capacity, light transmittance and peak viscosity of stored potatoes increased; while yield, purity, amylose, swelling power, solubility, syneresis and colour whiteness value decreased. At LT storage conditions, CIPC was more effective sprout inhibiting treatment than HWT. The effect of various sprout inhibiting treatments was found to be nonsignificant on starch’s moisture content, protein content, fat content, crude fiber, ash content, purity, WAC and colour whiteness values; while higher yield, amylopectin, phosphorus content, swelling power, solubility, light transmittance and peak viscosity were observed in starch extracted from CIPC than hot water treated tubers stored at LT. The various packaging methods did not significantly affect the moisture, fat, protein, ash, crude fiber, purity, amylose, amylopectin, WAC, swelling power and starch whiteness values of the starch extracted from tubers stored at LT.ThesisItem Open Access Isolation, modification and quality evaluation of starch from pearl millet varieties and development of ready-to-eat extruded snacks(CCSHAU, 2017) Kaushik, Isha; Grewal, Raj BalaThe present study was carried out to evaluate the physico-chemical characteristics and functional properties of thirteen different pearl millet varieties/hybrids to standardize the procedure for extraction and modification of starch from pearl millet; and to evaluate the physical, chemical, functional and pasting properties of native and modified pearl millet starch. The process for preparation of RTE extruded snacks by incorporation of pearl millet starch was standardized using RSM. 1000 kernel weight, bulk density and swelling capacity of different varieties of pearl millet grain ranged from 7.23-10.90 g, 0.78-0.85 g/ml and 0.004-0.006 ml/seed. Different varieties of pearl millet contained 10.03-13.66% protein, 4.92-6.55% fat, 1.70-1.95% ash, 1.82-2.03% crude fibre and 77.44-81.33% total carbohydrate. Yield and purity of starch extracted from different methods ranged from 24-50% and 87.34-90.39%, respectively. On the basis of concentration of chemical used for extraction, yield, functional properties, light transmittance, syneresis and pasting characteristics; 0.1% Na2S2O5 (T4 method) was selected for extraction of starch from different varieties of pearl millet. Yield and purity of starch extracted from thirteen different varieties ranged from 41.6-50.5% and 88.34-90.38%, respectively. Less impurities and high yield (50.5%) of starch was obtained from white seeded hybrid (HHB-256). Starch obtained from HHB- 256 white seeded hybrid exhibited 2.57 g/g swelling power, 2.54% solubility, 184.5% WHC; (5.7-4.4%) high light transmittance and (0.30-2.27%) low syneresis during period of study of syneresis. Starch extracted from HHB-256 white seeded hybrid of pearl millet was used for modification using physical, chemical and enzymatic methods. Starch modified by all the methods except pregelatinized starch (PM) showed significantly lower swelling power (1.78 to 2.57 g/g) than native starch. Highest solubility was observed for starch modified by enzymatic method (EM). Gel consistency of modified pearl millet starch (23.3 to 86.7 mm) was significantly lower than native starch (109 mm). Starch modified by enzymatic method (EM) showed highest light transmittance whereas light transmittance exhibited by starch modified by 0.5% epichlorohydrin method (CM3) was lowest. Syneresis of starch modified by all the methods except pregelatinized starch (PM) and 0.1% phosphorus oxy trichloride method (CM4) was significantly higher than native starch. As compared to native starch, peak viscosity, final viscosity, peak time and pasting temperature of starch modified by chemical methods was higher whereas setback and breakdown was lower. On the other hand, starch modified by 0.5% epichlorohydrin method (CM3) and enzymatic method (EM) exhibited lower peak and final viscosity than native starch. Addition of pearl millet starch upto 15% resulted in increase in expansion ratio and sensory score and decrease in bulk density and hardness. Further increase in level of starch in the formulation decreased expansion ratio and sensory score. Acceptable RTE pearl millet snacks can be prepared by incorporating 15% pearl millet starch in formulation of pearl millet flour with 17.8% moisture content extruded at 25 kg/hr feed rate and 121 0C temperature with 8 rpm cutter speed. Pearl millet can be processed for flour and starch, utilized in the formulation for development of RTE extruded snacks with improved physical and sensory attributes. Thus, processing of pearl millet into starch can be used as an alternative source of corn starch and can be used for preparation of pearl millet based RTE snacks.ThesisItem Open Access Development of value added aonla (Phyllanthus emblica L.) ladoo and spread(CCSHAU, 2015) Bishnoi, Jyoti Prabha; Gehlot, RakeshThe present investigation entitled “Development of value added aonla (Phyllanthus emblica L.) ladoo and spread” was carried out with the objectives to develop value added aonla ladoo and spread from aonla pulp, and to evaluate quality and shelf life of processed products during storage. In fresh aonla fruits cv. Chakaiya, fruit length, fruit diameter, fruit weight, pulp weight and seed weight were found to be 29.94 mm, 36.70 mm, 32.14 g, 94.12% and 5.88%, respectively. The moisture content, total soluble solid (TSS), total sugars, reducing sugars, crude fibre, titratable acidity, ascorbic acid, pectin, total phenols and non-enzymatic browning (NEB) were found to be 85.40%, 11.92%, 8.52%, 5.68%, 1.83%, 1.77%, 494 mg/100 g, 0.58%, 2.92 mg/ g and 0.036, respectively. Aonla pulp obtained from pretreatment T5 (blanching in 2% brine solution + 2% alum solution + 0.2% KMS solution) was found to be the best on the basis of physico-chemical and sensory analysis. Aonla pulp was stored by freezing at -180C and after dehydrating at 500C. The stored aonla pulp (frozen and dehydrated) was utilized for the development of value added aonla ladoo and spread. Levels of supplements i.e., mulethi powder (2%), satavari powder (4%), whey protein isolate (2%), soy protein isolate (2%), 50% sugar replacement with stevia and 50% sugar replacement with sucralose were standardized as most acceptable formulations for the development of value added aonla ladoo variants. Aonla spread variants were made using sugar and by replacing 50% sugar with low calorie sweeteners stevia and sucralose. The moisture content, water activity, ascorbic acid, total phenols, pectin, antioxidant activity and overall acceptability decreased significantly, while TSS, titratable acidity, total sugars, reducing sugars and NEB increased significantly in variants of aonla ladoo and spread during storage. Aonla ladoo and spread developed from frozen aonla pulp retained nutritional and organoleptic quality for a longer time compared to those developed from dehydrated aonla pulp.ThesisItem Open Access Development of functional edible coating(s) for fresh fruits and vegetables(CCSHAU, 2015) Srivastava, Anuradha; Siddiqui, SaleemThe present investigation was carried to develop functional edible coatings to improve shelf life of ber, guava, cucumber and brinjal. Edible coatings of 12 types, four types each of polysaccharide (starch, methyl-cellulose, hydroxy-propyl-methyl-cellulose and chitosan), protein (gluten, soyprotein, whey protein concentrate and zein) and lipid (bee wax, paraffin wax, olive oil and mustard oil), each in two different concentrations were prepared and analysed for their water vapour transmission rate (WVTR), gas (O2 and CO2) permeability and viscosity. The best edible coating screened for respective fruit/vegetable on the basis of screening parameters was used further for development of functional edible coating by incorporating functional ingredients viz., texture enhancers, antioxidants, antisenescent and antimicrobials. The influence of functional edible coatings on fresh fruits and vegetables was studied under room temperature and low temperature storage conditions on the basis of evaluation of physiological, biochemical parameters, enzymatic activity, surface microbial count and organoleptic qualities. It was observed that chitosan based coating with composition of 1% chitosan+ 2% calcium gluconate + 0.2% + 100ppm Kinetin + 1.5% tulsi extract; olive oil based coating with composition of 5 % olive oil + 2% calcium chloride + 0.2% tocopherol + 200ppm Kinetin + 1 % tulsi extract; bee wax based coating with composition of 6 % bee wax + 2% calcium chloride + 0.5 % tocopherol + 100ppm Kinetin + 1.0 % tulsi extract; and olive oil based coating with composition of 10% olive oil + 2% calcium gluconate + 0.2% tocopherol + 200 ppm kinetin + 1.0% tulsi extract were developed as the most effective functional edible coatings for guava, ber, cucumber and brinjal, respectively. During storage study, coated fruits and vegetables showed significantly reduced PLW, ripening, decay loss, enzymatic activity, respiration rate and total surface microflora as compared to control, both at RT and LT conditions. Moreover, there was significantly better retention of firmness, total soluble solids (TSS), acidity, ascorbic acid, total chlorophyll, total carotenoids and pectin in coated fruits and vegetables. Whereas, there were no significant differences in total sugars, total phenols, ethylene production rate, ethanol and acetic acid content of coated and uncoated fruits and vegetables, both at RT and LT storage conditions. The application of respective functional edible coating enhanced the shelf life of guava by 4 days at RT and 8 days at LT conditions, ber by 4 days both at RT and LT conditions, cucumber by 2 days at RT and 4 days at LT conditions, and brinjal by 2 days at RT and 4 days at LT storage conditions.