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

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
T V Ramana Rao, Nilanjana S Baraiya, Pinal B Vyas, Dhara M Patel
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引用次数: 0

Abstract

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.

富含抗氧化剂的海藻酸盐-橄榄油复合包衣提高了毛丽花果实的采后品质和保质期。Var。反曲线)。
本研究进行了评估的影响复合食用涂料2%海藻酸钠和0.2%橄榄油与1%抗坏血酸和柠檬酸1%收获后的营养质量和保质期的误码率水果储存在25±2°C和65%相对湿度涂层减少了发生衰变,减肥,积累总可溶性固形物(TSS)和总糖的误码率水果和增强抗氧化剂的水平。包被果实的聚半乳糖醛酸酶(PG)、果胶裂解酶(PL)和果胶甲基酯酶(PME)活性均比对照果实延迟,表明包被果实的软化和成熟过程减慢。综上所述,本研究所制备的复合食用涂层具有控制红枣果实腐烂、延长其贮藏寿命和改善其宝贵营养特性的潜力。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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