Singh, OmveerSingh, Bahadur2021-02-102021-02-102020-12https://krishikosh.egranth.ac.in/handle/1/5810161115The present investigation on the “Effect of Aloe vera based edible coatings on post harvest quality of litchi fruits (Litchi chinensis Sonn.) cv. Rose Scented” was conducted in the Post-harvest Laboratory of the Department of Horticulture, Collage of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar (Uttarakhand). The main aim of the study was to study the effects of Aloe vera with incorporation of calcium gluconate as texture enhancer and ascorbic acid as an anti-oxidant at varying concentration on physical attributes, bio-chemical attributes and shelf life of litchi fruits. The experiment was conducted on 2-Factorial Completely Randomized Design with 16 treatments and 3 replications. The experiment was carried out under ambient temperature at 27±1oC with 75-80% of relative humidity and under cold storage temperature at 4±1oC with 85-90% of relative humidity in June, 2019. The change in fruit weight, physiological loss in weight, decay percentage, total soluble solids, titratable acidity, ascorbic acid content, total phenolic content, total sugar, reducing sugar, non-reducing sugar and pH were recorded under each treatment over a storage period of nine at ambient and fifteen days at cold storage conditions. At ambient conditions, composite edible coatings of Aloe vera 50% in combination with 4% calcium gluconate as texture enhancer and 2% ascorbic acid as an anti-oxidant was found most effective in reducing weight loss and decay percentage, maintaining physical and bio-chemical attributes and help in increasing shelf life of litchi fruits up to six days. Whereas at low temperature conditions, composite edible coatings of Aloe vera 100% in combination with 3% calcium gluconate as texture enhancer and 2% ascorbic acid as an anti-oxidant was found most effective in reducing weight loss and decay percentage, maintaining physical and bio-chemical attributes and help in increasing shelf life of litchi fruits up to ten days.EnglishThesis