Bisen, AbhaySharma, H.G.Tiwari, AlokSaxena, R.R.Sahu, Balram2016-12-162016-12-162016105 p.http://krishikosh.egranth.ac.in/handle/1/90529The results revealed that organic coating particularly paraffin wax had significantly (p≤0.05) effect on minimum reduction of the physiological loss in weight (17.64%) and maximum marketable fruits retained (80.85%), minimum unmarketable fruits (19.45%), maximum marketable fruits retained over control (80.85%) total soluble solids (35oBrix), ascorbic acid (44.13 mg/100g pulp), acidity (0.17%), reducing sugar (13.96%), non-reducing (11.04%) and total sugar (25%) of fruits. Similarly, application of this paraffin wax coating acceptable for sensory quality parameters such as appearance, flavour, taste, taxture, external colour, internal colour and no incidence of moulds & their growth up to 8 days of storage.enThesis