Effect of Various Edible Coatings in Extending the Storage Life of Apricot Fruit
Effect of Various Edible Coatings in Extending the Storage Life of Apricot Fruit
Muhammad Kefayatullah* and Said Wahab
ABSTRACT
The research work was carried out to determine the effect of edible coatings on the storage life of apricot fruit. The fruits were stored at 5±1°C with 85–90% relative humidity during the period of analysis. The data regarding various parameters were recorded at each 7days intervalup to 28 days of storage. The samples T1 (control), SA1 (1 % sodium alginate), SA2(2 % sodium alginate), MC1(1 % methyl cellulose), MC2(2 % methyl cellulose), P1(1 % pectin), P2(2 % pectin), BW1(1 % bees wax), BW2(2 % bees wax), CC1(1 % calcium chloride) and CC2 (2 % calcium chloride) were studied for TSS, pH, acidity, ascorbic acid, reducing sugar, non-reducing sugar, moisture content, percent weight loss, decay index, chilling injury, total phenols, sugar acid ratio and organoleptic evaluation. An increase was observed in TSS (11.05 to 13.00°Brix), pH (3.71 to 4.25), reducing sugar (1.43 to 2.76), decay index (0.0 to 35.13), weight loss (0.0 to 5.85), sugar acid ratio (14.88 to 20.96), chilling injury (0.0 to 19.41) and a decrease in percent acidity (0.76 to 0.57), ascorbic acid (9.67 to 6.13 mg/100gm), non-reducing sugar (5.66 to 4.81), moisture content (85.92 to 76.45). During sensory evaluation, the sample BW2 (2.0 % bees wax) was found the most acceptable. The statistical analysis showed that both the treatments and storage interval had a significant effect on physicochemical and sensory analysis of apricot fruit during postharvest storage.
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