Edible coating refers to the application of a layer of any edible material on the surface of a minimally processed fruit in order to provide it with a modified atmosphere, retarding gas transfer, reducing moisture and aroma loss, delaying color changes, and improving general appearance of the product through storage (Olivas & Barbosa-Cánovas, 2005). In the past few years, research has been focused on the development of new sustainable coatings, based on biodegradable polymers. The type of coating to be used is based on the biological property of the product to be coated. In postharvest processing, many researchers has used different types of edible coating material such as Natural Seal TM 1020, cellulose-based edible coating on cut apple and other fruits and vegetables crop
In the present investigation, experiments were conducted to model the rate of apple respiration at various temperatures using enzyme kinetics approach and Arrhenius equation. Thereafter, a governing mathematical model based on the mass balance concept was developed to design a modified atmosphere packaging (MAP) system for apple. The respiration rate model and developed equation employed in the MAP design process was verified and proved to be suitable, as indicated by moduli (E < 10%). Thereafter, a combination of biaxially oriented polypropylene (BOPP) and polyvinyl chloride (PVC) film having thickness of 30 and 50 μm, respectively was prepared by tailoring method to match the targeted gas permeability requirement of apple. The MAP system for apple was developed by packaging 1 kg of apple in the prepared film and the packages were stored at 2 C for further quality evaluation. The quality attributes of apple in terms of physico-chemical properties, individual phenolic compounds, total phenolic content and total antioxidant capacity were assessed at a regular interval of time during storage. Based on physiological weight loss (<10%) and retention of other physicochemical and phytochemical quality till the end of storage period, the shelf life of apple was recorded as 180 days.Practical application: The lack of adequate cold storage systems in the supply chain, improper handling and storage facilities for fresh fruits including apple, is the leading source of post-harvest loss of perishable commodity. The modeling of respiration rate at transient state and design of perm selective modified atmosphere packaging (MAP) system could be an alternative technology which can facilitate the shelf life enhancement of apple during handling and distribution. The uniqueness in the study involves the effect of MAP system on phytochemical compounds of whole apple during storage which has been rarely reported so far. The retention of overall quality of stored apple has proved that MAP is a promising technique for quality retention and achieving better market value.
The manual decortication process of charoli seeds by beating the dried seeds on the ground with a hand hammer or stone and, by domestic grinder is a laborious, inefficient, time‐consuming as well as uneconomical process. Therefore, an attempt has been taken toward the automation of the charoli decortication process. The decorticator performance was evaluated at three levels of disc speeds, disc clearances, and different moisture levels of charoli seed viz. 197, 246, and 286 rpm; 6, 7, and 8 mm; and 7.83, 8.57; and 9.04% wb, respectively. The selected input parameters were optimized by using the response surface methodology (RSM). The optimum value of disc speed, disc clearance, and seed moisture content was found to be 197 rpm, 7 mm, and 9.04% (wb), respectively. The corresponding response values in terms of decorticating efficiency, whole kernel, and broken kernel percentage at optimum conditions were recorded as 92.5, 21.6, and 3%, respectively.
Novelty impact statement
The decorticating capacity of the developed decorticator was found to be 70 kg per hour which was higher than the existing decorticator. Since the developed machine was automatically operated and each unit operation was sequentially and continuously carried out with no manual intervention, the ideal time in each decortication step was absent and subsequently, higher capacity was achieved. The efficiency of the decorticator was found to be 92.5%. The higher capacity and kernel recovery with no human drudgery and lower cost of decortication imply the significance of the development of the machine.
Button mushroom were coated by dipping in a coating solution for a period of 75s, formulated by dissolving a combination of apple peel powder and CMC into distilled water. A total of nine different combinations with three levels of apple peel powder concentration (1.0, 1.2 and 1.4%w/v) and three levels of CMC concentration (1.2, 1.5 and 1.8%w/v) were used to prepare the coating solution. To analyse the effect of coating materials on physicochemical properties of button mushroom, the physicochemical responses like weight loss, shrinkage ratio, water activity, color variation, microbial load and free radical scavenging activity were assessed. The higher concentration of apple peel powder was resulting in degradation of colour of coated sample during storage due to anthocyanin content of apple peel powder. The moderate concentration of apple peel powder (1.2% w/v) with high level of CMC concentration (1.8% w/v) were found to be the best combination of coating materials which increased the shelf life of button mushroom upto 5 days along with retaining the quality attributes closest to the fresh sample.
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