Incorporation of garlic extract as antifungal agent in psyllium based edible coating for mandarin

H. Rehman, U. Farooq, Kashif Akram, A. Sidhu, Afshan Shafi, Farkhandah Sarfraz
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引用次数: 6

Abstract

In present Research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies.  The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal potential but at relatively higher concentrations (>6%).
大蒜提取物抗真菌剂在车前草基柑橘食用涂料中的应用
本研究将大蒜的乙醇提取物加入到我国研制的车前草基食用涂料中,用于柑桔的涂敷。用不同浓度的提取物包衣,并在室温下监测果实的品质。结果表明,在贮藏过程中,果实的糖度、失重、糖度/酸比、pH值和酸度变化最小。大蒜提取物的掺入率为6 ~ 8%,真菌污染得到了有效控制。综上所述,大蒜提取物可用于车前草基食用包衣,具有显著的抑菌潜力,但浓度较高(>6%)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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