POST-HARVEST EFFECTS OF VARIOUS EDIBLE COATINGS ON SHELF LIFE AND QUALITY OF BITTER GOURD

A AYUB; M ANEES; S ANJUM; S MAQSOOD; T ABBAS; H SAFDAR; MI ASHRAF; M SARWAR; W AHMAD

doi:10.54112/bcsrj.v2024i1.1410

Authors

A AYUB Department of Horticulture, University of the Punjab, Lahore, 54590, Pakistan
M ANEES Department of Horticulture, University of the Punjab, Lahore, 54590, Pakistan
S ANJUM Institute of Botany, University of the Punjab, Lahore, 54590, Pakistan
S MAQSOOD Department of Environmental Sciences, Kohsar University, Murree, Pakistan
T ABBAS Department of Horticulture, Faculty of Agricultural Sciences & Technology, University of Layyah, Pakistan
H SAFDAR Department of Plant Pathology, College of Agriculture, University of Sargodha, Sargodha, Pakistan
MI ASHRAF Institute of Horticultural Sciences, University of Agriculture, Faisalabad. Pakistan
M SARWAR Department of Horticulture, University of the Punjab, Lahore, 54590, Pakistan
W AHMAD Department of Horticulture, Faculty of Agricultural Sciences & Technology, University of Layyah, Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v2024i1.1410

Keywords:

Bitter gourd, postharvest management, shelf life, quality traits, edible coatings

Abstract

Due to various factors, including fungal infection, tissue weakening, yellowing, and mass reduction, bitter gourds are susceptible to postharvest losses, particularly when stored at room temperature. To preserve their quality, bitter gourds undergo several treatments during the postharvest stage. The research was designed to determine the effects of several edible coatings on the shelf life and quality of bitter gourd at room temperature. These coatings included Aloe Vera Gel extract, Neem leaf extract, Garlic extract, Ginger extract, and lemongrass leaf extract. Due to various factors, including fungal infection, tissue weakening, yellowing, and mass reduction, bitter gourds are susceptible to postharvest losses, particularly when stored at room temperature. To preserve their quality, bitter gourds undergo several technical treatments during the postharvest. The study was carried out to determine the effects of several edible coatings on the shelf life and quality of bitter gourd at room temperature. These coatings included Aloe Vera Gel extract, Neem leaf extract, Garlic extract, Ginger extract, and Lemongrass leaf extract. The findings showed that the postharvest quality and shelf life of bitter gourd were strongly impacted by edible coating. Coated bitter gourds showed a significant response in weight loss, extended shelf life and visual quality, and postponed color changes or yellowing after 8 days of storage. Furthermore, pH, TSS, titratable acidity, and ash contents respond better than non-treated fruits. These findings were verified by two-factor factorial ANOVA, and LSD examination was implemented to assess the outcomes with a probability of five percent level.

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