Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola).

Autor: Ramana Rao TV; B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India., Baraiya NS; B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India., Vyas PB; B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India., Patel DM; B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2016 Jan; Vol. 53 (1), pp. 748-56. Date of Electronic Publication: 2015 Oct 01.
DOI: 10.1007/s13197-015-2045-3
Abstrakt: The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2 °C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.
Databáze: MEDLINE
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