Effect of Xanthan gum Solution on the Preservation of Acerola (Malpighia glabra L.)

Abstract

Abstract Nowadays, storing fresh fruit and vegetable by edible film was the best method. There are a lot of chemical which can coat the surface of fruit to increase the preservation time. Among the chemicals was xanthan gum which was known as an additive and applied widely in food technology but it can use currently in the post harvest technology as an edible film. Coating of acerola fruit with xanthan gum has been found to delay the ripening process. Xanthan gum in aqueous solutions of 0.4, 0.6, 0.8, 1.0, 1.2…