2023, Vol. 8, Special Issue 6

The present investigation was conducted at Horticulture Processing Laboratory in the Department of fruit science, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya Raipur during the year 2019- 2020. The treatment consisted 10 different concentration of paraffin wax emulsion along with polythene wrap and KMnO₄ (0.1%) viz. T₀: Control, T₁: Paraffin wax emulsion (8%), T₂: paraffin wax emulsion (10%), T₃: paraffin wax emulsion (12%), T₄: Paraffin wax emulsion (8%) + Polythene wrap, T5: Paraffin wax emulsion (10%) + Polythene wrap, T₆: Paraffin wax emulsion (12%) + Polythene wrap, T7: Paraffin wax emulsion (8%) + Polythene wrap + KMnO₄ (0.1%), T₈: Paraffin wax emulsion (10%) + polythene wrap + KMnO₄ (0.1%), T₉: Paraffin wax emulsion (12%) + polythene wrap + KMnO₄ (0.1%) during 2, 4, 6 and 8 days of storage. The overall best result is observed by treatment T8 in all the chemical parameters were observed under the superiority of treatment 10% paraffin wax emulsion coated fruits with wrapping polythene and KMnO4 (0.1%) during storage period.