The Indian agriculture sector is developing enthusiastically day by day. Horticulture has been an emerging sector in agriculture accounts for 90% o of the total horticulture production in the country, which consists of crops like vegetables, fruits, flowers, mushrooms, tuber crops, spices, plantation, aromatic, and medicinal plants. India is the second-largest producer of fruits and vegetables in the world after China, the increasing population, and the mind-set of adopting a healthy lifestyle have increased the demand for nutritional requirements in people, which provides vast chances for sustaining a large number of agro-based industries which creates substantial employment chances. The horticulture sector contributes 1 about 24.5% of the farming GDP from about 8 of the cultivable area in the country. India has a variety of agro-climatic conditions that allow for the cultivation of a wide range of crops. In recent years, horticulture has made significant progress in terms of increased area and production under various crops, increased productivity, crop diversification, technological interventions for production, and post-harvest and forward association through value addition and marketing.

Physiologically mature, uniform fruits were thoroughly washed and dipped in aqueous solution of T0 (Untreated fruits), T1 (Boric acid at 200 ppm), T2 (Boric acid at 300 ppm), T3 (NAA at 100 ppm), T4 (NAA at 200 ppm), T5 (Salicylic acid at 300ppm), T6 (Salicylic acid at 400ppm) for five minutes. Fruits were placed in plastic trays and stored at ambient storage conditions for 12 days. The readings were observed after 4rd, 8th and 12th days. Physiological weight loss of fruits decreased with storage, further fruits treated with boric acid 300ppm recorded lower Physiological weight loss as compared to other treatments. Total Soluble Solids (TSS), Sugars were increased upto 12 days of storage.

Fruit and vegetables are rich source of vitamins and minerals and due to their perishable nature, they have a very short shelf life thus making it difficult to store them for longer period. Approximately 30-40% of horticultural products are in lost due to the improper handling during transits, insect, pest attack and miss handling during the preservation of fruits and vegetables. Edible coating is the one of the most appropriate ways to solve this issue and improve the shelf life of the horticulture produce. The protective layer coated over the fruit and vegetables act as barrier for O2 and CO2 and water vapor which may result in the aging of produce. Hence,the different types of edible coating also help to improve the luster thereby making it more attractive to consumers and getting higher price in the market by reducing the post-harvest loss to a great extent. This review paper is an attempt to signify the use and importance of different edible types of edible coating to improve the shelf life of guava.