Abstract: This study explores the effect of physiochemical properties of pineapple peel oil (PPO) incorporated corn starch based edible coating and the effect of this oil incorporated starch based edible coating on the shelf life of fresh cut fruits and vegetables. Corn starch based edible coating was prepared using corn starch, distilled water and glycerol. The pineapple peel oil was incorporated at a rate of 1%, 2% and 3%. The physiochemical properties of edible coating such as the Total Soluble Solids (TSS), ph., titratable acidity and ascorbic acid content were analyzed. Weight loss and sensory analysis were used as parameters for testing the shelf life of coated fruit and vegetable in 0, 3 and 7 days. The study concluded that 3% Pineapple peel oil incorporated Corn starch based edible coating were provided an extended shelf life when compared to 2% PPO + Corn starch, 1% PPO+ Corn starch and uncoated sample. The uncoated sample showed a rapid deterioration with an estimated shelf-life period of 2 days at room temperature, based on the fast weight loss, color changes, accelerated softening and ripening, browning, and high incidence of decay. On the contrary, those treated with edible coating significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 7 days at room temperature. Interestingly, the sensory analyses revealed beneficial effects in terms of delaying browning and dehydration and maintenance of the visual aspect of the sample without any detrimental effect on taste, aroma, or flavors.

| DOI: 10.17148/IARJSET.2022.9908