The present experiment was carried out during 2018 - 2019 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with thirteen treatments, replicated thrice. The treatments were T0 (Control), T1 (Sugar 20%),T2 (Sugar 40%), T3 (Sugar 60%), T4 (Sugar 80%), T5 (Jaggery 20%), T6 (Jaggery 40%), T7 (Jaggery 60%), T8 (Jaggery 80%), T9 (Honey 20%), T10 (Honey 40%), T11 (Honey 60%) and T12 (Honey 80%).From the present investigation it is found that treatment 60%edible coating was found superior in physic-chemical properties and shelf life of papaya slices, followed by treatment T12 (Honey 80%) and minimum was observed in treatment T0 (Control), in terms of economics maximum Gross return Rs. recorded in T8 (Jaggery 80%), maximum Net Return Rs. and cost benefit ratio 1:, was recorded in T6 (Jaggery 40%) and minimum Gross Return Rs. , Net Return Rs. recorded in T0 (Control) and lowest Cost Benefit Ratio 1: recorded in T12 (Honey 80%). | Natural coatings on physicochemical properties and shelf life of papaya (Carica papaya) Slices cv. Red Lady
