Delayed post-harvest ripening-associated changes inManilkara zapotaL. var.Kalipattiwith composite edible coating

Abstract

The results suggest that edible coating made up of MC-PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf-life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry.

Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

“…The solution was then centrifuged (model J2‐MC; Beckman Coulter, Brea, CA, USA) at 12 064 × g , 4 °C for 30 min. The supernatant was filtered through filter paper (Whatman #1) using vacuum filtration and the filtrate was used as a crude enzyme extract for the estimation of PPO and POD activities . Further, the crude enzyme extract was treated with solid ammonium sulfate (saturation of 0–80%) and allowed to stand for 12 h at 4 °C.…”

“…The reaction was carried out in a 96‐well plate reader (µQuant; Biotek Instruments (I) Pvt Ltd, Mumbai, India) using 250 µL of substrate and 50 µL of enzyme while the colour change was monitored in a continuous manner. One unit activity of POD and PPO was defined as the change in absorbance of 0.001 unit (at 475 and 420 nm, respectively) per minute …”

“…The supernatant was filtered through filter paper (Whatman #1) using vacuum filtration and the filtrate was used as a crude enzyme extract for the estimation of PPO and POD activities. 10 Further, the crude enzyme extract was treated with solid ammonium sulfate (saturation of 0-80%) and allowed to stand for 12 h at 4 ∘ C. The precipitate was collected by centrifugation at 12 064 × g for 30 min at 4 ∘ C and re-dissolved in 0.05 mol L −1 phosphate buffer of pH 7.0 in the case of POD and in 0.03 mol L −1 phosphate buffer of pH 6.5 for PPO. This was then dialysed overnight against four changes (4 × 1 L) of the respective buffer and centrifuged at 12 064 × g for 30 min at 4 ∘ C (Beckman Coulter J2-MC).…”

“…One unit activity of POD and PPO was defined as the change in absorbance of 0.001 unit (at 475 and 420 nm, respectively) per minute. 10…”

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

“…Vegetable oils act as carriers of fat-soluble vitamins (A, D, E, and K) and provide essential fatty acids such as linoleic and linolenic acid [ 192 ]. Moreover, the addition of hydrocolloids can improve the coating properties; for example, the incorporation of methylcellulose to palm oil makes an edible coating capable to maintain the quality of sapota fruit up to 7 days at 24 °C [ 193 ].…”