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Effect of Edible Coatings on the Storage Quality of Avocado (Persea americana)

Alemayehu Gurmessa Kelbessa, Ghulam Hassan Shah, Gizachew Girma


Avocado is a highly perishable fruit. Studies were conducted to find effect of edible coatings and storage conditions on various storage changes which directly or indirectly influence quality and marketability of the fruit. Two types of edible coatings namely bee wax and aloe vera gel were used and fruit was stored in two types of storage conditions namely ambient temperature and zero energy cool chamber (ZECC). The experiment was arranged in a Completely Randomized Design (CRD) with three replications in factorial experiment. During storage various parameters like moisture, acidity, total soluble solids (TSS), pH, crude fiber, protein, fat, carbohydrates and marketability percentage of fruit were measured at every 4 days intervals, using standard procedures. A significant (P<0.05) effect of edible coatings, storage conditions and storage duration was observed in various quality parameters. The data obtained was analyzed statistically. Bee wax prepared by using 10% honey was found to be more effective compared to Aloe vera gel for maintaining quality of the fruit. Avocado coated with bee wax and stored at ZECC had highest marketability and minimum physiological weight loss, compared to other treatments. On 20th day of storage the fruit treated with bee wax and stored in ZECC had TSS, protein, fat and reducing sugar content of 11 0Brix, 1.52%, 27.86% and 0.93% respectively. Moreover, 40% of the fruit coated with bee wax & stored in ZECC had still retained marketability at the end of 20 days as against corresponding values of 29% in aloe vera coated fruit. Complete loss of marketability for uncoated fruit was observed on 16th day at ambient storage.


Aloe vera gel, Bee wax, Zero Energy Cool Chamber (ZECC), Edible coatings, Avocado

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