Green grass jelly edible coating maintains shelf life of sapota fruit (Manilkara zapota)

Abstract Sapota is one of fruits with short period shelf life. One techniques to extend sapota’s life edible coating. Currently, hydrocolloid green grass jelly combining sodium alginate was used and evaluated determine its effect on the sapota fruit. Coating done using two different concentration jelly, 0.2% 0.4% no treatment as a control treatment. Coated were stored at room temperature every day, including weight loss, colour change, firmness, total acidity, soluble solid, reducing sugar. The result showed that significantly (p>0.05) inhibit fruit softness, change during storage decay compared coating delayed increase in solid fruits. At end, treatments extended by 2 days compare control. suggest effectively maintains quality postharvest