How to extend shelf life of fruits/Methods of Extension of shelf life of fruits 

 Using growth regulators; NAA, GA3. e.g. Pineapple.

 By covering with a polythene sheet. e.g. Banana.

 By hot water treatment. e.g. Mango.

 By covering with wax. e.g. Mango, Banana.

 By applying pesticides or fungicide. e.g. Litchi.

 Storage at low temperature and high moisture. e.g. Banana, Papaya, Pineapple.

 Reducing the internal moisture content of fruits. e.g. Ber, Date, Grape, Apricot, Pear, etc.

 By fumigation with Sulphur Dioxide (SO2) gas. e.g. Litchi.

 By keeping in preservatives. e.g. Jam, Jelly, Pickle.

 By processing of fruits

 By Canning. e.g. Pineapple, Mango, Pear.

 By fermentation. e.g. Grape.

 By pasteurization. e.g. Mango juice, Orange Juice.

 Preservation in refrigeration and deep freeze.

 Preservation in cold storage. e.g. Mango, Grape, Apple.

 Controlled on modified atmosphere storage. e.g. Pineapple, Papaya, Banana.

 By using hypobaric on the sub-atmospheric storage method.

 By using various chemicals. e.g. KMnO4, CaNO3, CaCl2. e.g. Guava.

 By using Ice ban cooling. e.g. Pear.

 By using evaporative cooling in cool chambers.