<b>Development and application of edible skin coatings to improve the quality of kinnow during storage

This study aimed to develop and investigate the effect of application of indigenous skin coating materials for kinnow fruit, which surely would have superior effect on shelf stability and an attractive alternate for inedible coatings. Economical and underutilized sources were explored for this purpose. Eight different formulations were developed to check their suitability through various physico-chemical analyses. It was concluded that edible coating prepared from corn starch, stearic acid, jojoba oil and monoglycerides (T8) was observed best in terms of physico-chemical properties of fruits and significantly increased the shelf life