Effect of novel edible coating formulations on post-harvest quality of Chilli (Capsicum annuum var. Pusa Jwala): A review
| Autor: | Kumari Khushi, Riram Kenjum, Maibam Prasanta Singh, Srikanth Perumalla |
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| Jazyk: | English<br />French |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | BIO Web of Conferences, Vol 110, p 02007 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2117-4458 20241100 |
| DOI: | 10.1051/bioconf/202411002007 |
| Popis: | Chilli (Capsicum annuum L.) holds a prominent position as a key spice crop, being widely utilized globally. Despite its agricultural significance, chilli is characterized by high moisture content (60–85%) at harvest, necessitating reduction to 8-12% for prolonged storage in a dehydrated form. However, it remains highly perishable, with a short shelf life and susceptibility to postharvest challenges such as fungal diseases, quality degradation, chilling injury, and rapid weight loss. Edible coatings have emerged as a solution to extend the postharvest shelf life of fruits and vegetables, enhancing mechanical handling properties and acting as a barrier to respiratory gases and water vapor. The possibility of hydrocolloid gums, such as gum arabic, as edible coatings has drawn interest. The purpose of this study is to determine whether an edible coating based on gum arabic (GA) can effectively preserve the quality of chiles when stored at room temperature. The goal of the research is to extend the storage life of chiles while improving their physiological and microbiological quality. A composite chitosan – gelatin (CH–GL) edible covering will be used to accomplish this. The effects of pure chitosan, cassava starch, gum arabica, and gelatin coatings on chillies will also be investigated in this study. In order to improve the marketability and resilience of chilli and possibly other horticultural commodities, the research aims to offer insights into the development of efficient and sustainable postharvest strategies by methodically evaluating the effects of these coatings on weight loss, firmness, colour retention, and nutritional content. |
| Databáze: | Directory of Open Access Journals |
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