Effect of Different Edible Film Coatings on Microbial Analyses and Organoleptic Attributes of Fresh Cut Kiwi (Actinidia Deliciosa) Green Kiwi Cv. Hayward

The current study aimed to evaluate the effect of different edible film coating Carboxymethyl cellulose and Aloe vera gel on microbial sensorial properties fresh-cut kiwi fruit stored at 4oC for 20 days. slices were covered with while uncoated samples served as control. packaged cold refrigerator condition it was conducted appropriate methodology post-harvest laboratory Department Horticulture, Sam Higginbottom University Agriculture, Technology Sciences, Allahabad, during 2022-23. experiment laid out in December month 2022 a completely randomized design Nine treatments three replications. treatment details viz., Control, Cellulose 1.0%, 1.5%, 30%, 40%, 1.0% + 1.5% 40% 1.5 % 40%. It is concluded that Treatment T3 i.e., AVG 3 found be best terms analyses Yeast mould count (log CFU/g) (2.07), Total bacterial (3.38) Spoilage (%) (13.34%) Sensory evaluation Colour score (6.17), Taste (6.19), Odour (6.13), Texture (4.89) Overall acceptability (5.85) T3. results highlighted 30% improved quality slices.