The present investigation was carried out during 2015-16 at department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl to find out suitable edible coating on prolonging shelf-life of strawberry fruits.The different treatments were: T 1 : coconut oil 100%, T 2 : castor oil 100%, T 3 : olive oil 100%, T 4 : Liquid paraffin wax 100%, T 5 : Aloe vera gel, T 6 :chitosan (1%
... [Show full abstract] w/v), T 7 : chitosan (2%w/v), T 8 : kaolene (1%w/v), T 9 : kaolene (2%w/v), T 10 : carboxy methyl cellulose (CMC) (1% w/v), and T 11 : control (Water spray). The results revealed that among the different edible coatings studied, coating with coconut oil resulted lowest PLW (17.57%), maximum marketable fruits retained (56.67%), total sugars (8.82%), ascorbic acid (65.74 mg/100 ml juice), total anthocyanin content (33.38%) of fruits. The various quality parameters in terms of flavour, taste, appearance and overall acceptability were also found superior in this particular treatment.