Comparison of shelf-life extension of capsicum (Capsicum annum) by polyvinyl acetate and shellac coating during refrigerated storage

Edible coatings and films can help keepfruits and vegetables fresh and last longer after harvesting. Polyvinyl acetate (PVAc) and shellac coatings were developed for controlling the postharvestphysiological activity of capsicum at 10 ± 2°C storage. Moreover, a comparative effect of polyvinyl acetate and shellac coatings on capsicum was evaluated at refrigerated temperature (10 ± 2°C). Coatings were applied directly to the fruit’s surface and crucialparameters, such as weight loss, firmness, color, TSS, titratable acidity, pH, chlorophyll others were evaluated during storage. The result showed that, as compared to the control and 12.5% shellac-coated capsicum, the 12.5% PVAc coating significantly increased firmness retention, reduced weight loss, and improved physicochemical properties. Over the storage, the PVAc coating prevented color change while maintaining total soluble solids,titratable acidity, and pH. Result also revealed that the PVAc coating showed a better ability to preventdeterioration of capsicum as compared to the shellac coating during storage. This study illustrates the significance of PVAc coating over shellac coating at refrigerated storage.