Efficacy of edible coatings on the shelf life of ber (<i>Zizyphus mauritiana</i>Lamk.) fruits at ambient condition

Bhowmick, N.; Dutta, Paramartha; Dey, Kamalendu

doi:10.5958/2230-732x.2015.00066.2

Cited by 5 publications

(11 citation statements)

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“…Fruits stored under low temperature maintained a higher level of titratable acidity (P <.01) during the storage time. The titratable acidity decreased significantly along with increased storage time in both coated and uncoated fruits (Bhowmick et al, 2015). The results showed that chitosan coating slowed the reduction of titratable acidity (Figure 4) which is consistent with the results of previous reports on pomegranates (Salama et al, 2012) and pineapple (Ibrahim et al, 2014).…”

Section: Chemical Analysis Of Ber Fruitssupporting

confidence: 90%

“…Chitosan coating could serve as a commercial semi-permeable layer which reduces gas exchange and moisture led to reduces respiration and water loss during the postharvest storage of fruits (Dutta et al, 2016;Xing et al, 2011b). Bhowmick et al (2015) reported that uncoated ber fruits lost 24.46% of their weight at 12 days after storage, whereas the weight losses for samples coated with 0.5%, 1%, and 2% of chitosan were 14.18%, 13.38%, and 12.48%, respectively. Camatari et al (2018) also reported that mango coated with a higher level of chitosan (0.5%) presented lower weight loss during storage.…”

Section: Fruit Weight Loss and Shrivelingmentioning

confidence: 99%

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Effect of Chitosan Coating and Storage Temperature on Shelf-Life and Fruit Quality of Ziziphus Mauritiana

Hesami

Kavoosi

Khademi

et al. 2021

International Journal of Fruit Science

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Due to short shelf-life of ber fruits, developing postharvest protocols incorporating nonchemical compounds with the aim of extending its shelf life and maintaining quality is one of the major issues regarding ber fruit industry. The quality of ber fruits is greatly affected by postharvest factors especially temperature and fruit treatment. In the present study, the effect of chitosan coating and storage temperature on the physicochemical characteristics of ber fruits was investigated as a factorial experiment based on randomized complete block design with three factors (chitosan coating, storage temperature, and storage time). The ber fruits were soaked in 0%, 0.5%, and 1% chitosan solution and stored at 5 and 25°C for 28 days. Changes in fruit weight loss, shriveling, fruit firmness, total soluble solid (TSS), titratable acidity (TA), ascorbic acid as well as decay rate were periodically recorded. The results indicated that the chitosan coating significantly prevented from reducing of fruit weight, firmness, TSS, TA, and ascorbic acid content. Also, the chitosan coating controlled fruit decay. Chitosan at low temperature (5° C) had a greater positive effect on fruit shelf life and weight maintenance than 25°C. In the other words, storage temperature had influence on fruit quality and shelf life, so that the best temperature for storing of ber fruit was 5°C and fruits stored at 25°C were destroyed after two weeks. In general, the results showed that chitosan coating (1%) with low-temperature storage (5° C) is the most effective strategy for improving the physiological quality and prolong the shelf life of ber fruits.

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Section: Chemical Analysis Of Ber Fruitssupporting

confidence: 90%

Section: Fruit Weight Loss and Shrivelingmentioning

confidence: 99%

Effect of Chitosan Coating and Storage Temperature on Shelf-Life and Fruit Quality of Ziziphus Mauritiana

Hesami

Kavoosi

Khademi

et al. 2021

International Journal of Fruit Science

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“…This study's results are consistent with those of Maqbool et al (2013), who observed that GA-treated fruits contained higher levels of AAC, such as star fruit, dragon fruit, apple, and citrus fruits. Similar results were also observed by Eskandari and Heidari (2014) and Bhowmick et al (2015) in their studies on the effect of edible coatings on tropical fruits.…”

Section: Total Soluble Solids (Tss) Titratable Acidity (Ta) and Ascor...supporting

confidence: 90%

“…It is interesting to note that Eskandari and Heidari (2014), Bhowmick et al. (2015), and Prasad, Siddiqui et al. (2018) also observed similar outcomes in their investigation on fruit quality following harvest.…”

Section: Resultsmentioning

confidence: 55%

Eco‐safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage

Prasad,

Akshatha,

Pradhan

et al. 2023

Journal of Food Science

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Papaya postharvest management using low‐temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco‐safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on “Red Lady” papaya fruit at ambient storage condition. Among all the attempted treatments, “PLE incorporated with CMC (1%)” was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The “CMC + PLE” treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for >3 days on the physiological loss standard basis (≤10%). This study indicates that “CMC (1%) with PLE (1:1)” composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health‐friendly way to retain the quality and extend the storage life.

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“…However, on 16 days after treatment, the ascorbic acid content was found highest (78.73 mg) in fruits treated with guar gum 2% where as it was lowest (77.03mg) under control. Bhowmick et al (2015) reported that guar gum not only extends the shelf life but also preserves the ascorbic acid content which is associated with antioxidant capacity during storage and also suggests that guar gum is promising as an edible coating Titrable acidity: It was revealed from this experiment that the titrable acid content ( all the treatments as the storage period advanced. On 4 days after treatment, the titrable acid content was found maximum (0.53%) in fruits treated with guar gum 2% where as it was minimum (0.23%) in the fruits under control.…”

Section: Resultsmentioning

confidence: 77%

Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits

Dutta

Dey

Bhowmick

et al. 2016

JANS

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An experiment was conducted to study the effect of post-harvest application of different edible coatings like Chitosan (0.5%, 1.0%, 2.0%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1.0%, 1.5%, 2.0%) on shelf life and quality of cv. BAU ber. Fruits of uniform size were harvested at physiological maturity and treated with various edible coatings. Observations were recorded at intervals of 4 days from storage on physiological loss in weight, fruit length, breadth, colour, TSS, total sugar, reducing sugar,acidity, and ascorbic acid. The results revealed that coating of fruits resulted in reduced loss in fruit weight and higher level of ascorbic acid content, TSS, acidity, total sugar, reducing sugar as compared to the fruits under control. The most effective coating was Guar gum (2%) that extended the shelf life of ber up to 16 days. Fruits under control had a shelf life of only10 days.

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Efficacy of edible coatings on the shelf life of ber (Zizyphus mauritianaLamk.) fruits at ambient condition

Cited by 5 publications

References 0 publications

Effect of Chitosan Coating and Storage Temperature on Shelf-Life and Fruit Quality of Ziziphus Mauritiana

Effect of Chitosan Coating and Storage Temperature on Shelf-Life and Fruit Quality of Ziziphus Mauritiana

Eco‐safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage

Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits

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