Jamun (Syzygium cumin L.) is a minor indigenous underexploited and perishable fruit of India. Keeping its perishability in mind, the present study is aimed to evaluate the effectiveness of zein-based coatings enriched with cystein (0.2 %), ascorbic acid (0.2 %), and jamun leaves extract (JLE) (0.2 %) and to evaluate their interactive effects on shelf life and quality of fresh jamun fruits during storage at 10 ± 2°C for 2 weeks. The results of the present study demonstrated that during storage, uncoated fruit had rapid weight loss, higher decay incidence, high accumulation of sugars, and accelerated softening and ripening than that of all the coated fruit. The content of antioxidants was found to be improved in zeincoated fruits enriched with ascorbic acid (0.2 %) and JLE (0.2 %) and, therefore, exhibited higher antioxidant activity. Moreover, the delayed activity of polygalacturonase (PG) and pectate lyase (PL) was noticed in fruits coated with zein + cystein and zein + JLE and maintained firmness and textural quality of fruit. Consequently, the shelf life of jamun fruit treated with the presently tested coating materials could be extended up to 20 days, while that of control fruit was only 10 days.

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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.

Enhancement of storability and quality maintenance of carambola (Averrhoa carambola L.) fruit by using composite edible coating. Abstract-Introduction. Our investigation aimed to examine the influence of eco-friendly edible coatings composed of sodium alginate, olive oil and green tea extract (GTE) on improving the shelf life and nutritional quality of carambola (A. carambola L.). Materials and methods. The combinations and concentrations of composite coatings tested were (2% sodium alginate + 0.1% olive oil) (T1), (2% sodium alginate + 0.2% olive oil) (T2) and (2% sodium alginate + 0.1% olive oil + 0.25% GTE) (T3), while the untreated fruit served as control (T4) and were stored at (25 ± 5)°C and (65 ± 5)% RH. All the stored fruit were subjected to physico-chemical and biochemical analysis at regular intervals of 4 days up to 16 days of their storage period. Results and discussion. Weight loss and decay occurrence were least in the fruit treated with T1 and T2 as compared with those of T3 and uncoated fruit (T4). The contents of total soluble solids, total sugars and changes in pigments were found to be least in fruit treated with T1 followed by those treated with T2 and T3. The addition of GTE (T3) to treated fruit during the storage helped enhance the antioxidants such as total phenols and ascorbic acid. Conclusion. The composite edible coatings tested in our study enhanced the shelf life of coated carambola fruit, i.e., thirteen days for T1, sixteen days for T2, fourteen days for T3 and twelve days for control or untreated fruit (T4); the nutritional quality of carambola was enhanced with the treatment of edible coating containing GTE.

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