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Abstract

Attempts to prolong the shelf life of ivy gourd, a medicinally important member of the cucurbitaceae
family have been made through use of edible coating. Guar gum and alginate coating was applied
at commercial maturity stage. The physiological, textural and sensory parameters for the vegetables
under storage at room temperature conditions (22 ± 2ºC and 90-95% relative humidity (RH) were
monitored. Edible coating technique was found effective in retarding the physiological maturation
and senescence. Guar gum coating was found more effective in reducing PLW (27.5%) and textural
firmness (31.7%). Acidity of coated ivygourd was found to increase with maturity, however coated
ivy gourd retained its fresh like colouration and flavor even after 9 days of storage at ambient
temperatures