Effect of post harvest treatments on physico-chemical characteristics and quality of pomegranate in cold storage and ambient conditions

Dhemre, J. K.; Kad, V. P.; Mane, Prafull; Patil, R. V.

doi:10.5958/2395-146x.2020.00013.7

Cited by 1 publication

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“…The maximum (56.67%) marketable fruits at 16 days of storage was reported under pure coconut oil, while the minimum (16.67%) was under control.The maximum marketable fruits with coconut oil might be due to slow degradation of chlorophyll and decreased enzymatic acidity which are responsible for delay in ripening. Delay the ripening by oil and wax coating was reported by Dhemre and Waskar (2003) in mango fruits.…”

Section: Edible Coatings In Strawberrymentioning

confidence: 93%

Alteration of quality attributes and shelf-life in strawberry (Fragaria × ananassa) fruits during storage as influenced by edible coatings

Hazarika¹,

LALRINFELI²,

LALTHANMUANI³

et al. 2019

Indian J Agri Sci

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The present investigation was carried out during 2015-16 at department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl to find out suitable edible coating on prolonging shelf-life of strawberry fruits.The different treatments were: T1: coconut oil 100%, T2 : castor oil 100%, T3 : olive oil 100%, T4 : Liquid paraffin wax 100%, T5 : Aloe vera gel, T6 :chitosan (1% w/v), T7 : chitosan (2%w/v), T8 : kaolene (1%w/v), T9 : kaolene (2%w/v), T10 : carboxy methyl cellulose (CMC) (1% w/v), and T11 : control (Water spray). The results revealed that among the different edible coatings studied, coating with coconut oil resulted lowest PLW (17.57%), maximum marketable fruits retained (56.67%), total sugars ( 8.82%), ascorbic acid (65.74 mg/100 ml juice), total anthocyanin content (33.38%) of fruits. The various quality parameters in terms of flavour, taste, appearance and overall acceptability were also found superior in this particular treatment.

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Section: Edible Coatings In Strawberrymentioning

confidence: 93%