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Polysaccharide based edible coating on sapota fruit

Authors
  • Menezes, Joslin
  • Athmaselvi, K.A.
Type
Published Article
Journal
International Agrophysics
Publisher
De Gruyter Open
Publication Date
Oct 01, 2016
Volume
30
Issue
4
Pages
551–557
Identifiers
DOI: 10.1515/intag-2016-0019
Source
De Gruyter
Keywords
License
Green

Abstract

Sapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

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