Enhancement of storability and quality maintenance of carambola (Averrhoa carambolaL.) fruit by using composite edible coating

Abstract

Enhancement of storability and quality maintenance of carambola (Averrhoa carambola L.) fruit by using composite edible coating. Abstract-Introduction. Our investigation aimed to examine the influence of eco-friendly edible coatings composed of sodium alginate, olive oil and green tea extract (GTE) on improving the shelf life and nutritional quality of carambola (A. carambola L.). Materials and methods. The combinations and concentrations of composite coatings tested were (2% sodium alginate + 0.1% olive oil) (T1), (2% sodium alginate + 0.2% olive oil) (T2) and (2% sodium alginate + 0.1% olive oil + 0.25% GTE) (T3), while the untreated fruit served as control (T4) and were stored at (25 ± 5)°C and (65 ± 5)% RH. All the stored fruit were subjected to physico-chemical and biochemical analysis at regular intervals of 4 days up to 16 days of their storage period. Results and discussion. Weight loss and decay occurrence were least in the fruit treated with T1 and T2 as compared with those of T3 and uncoated fruit (T4). The contents of total soluble solids, total sugars and changes in pigments were found to be least in fruit treated with T1 followed by those treated with T2 and T3. The addition of GTE (T3) to treated fruit during the storage helped enhance the antioxidants such as total phenols and ascorbic acid. Conclusion. The composite edible coatings tested in our study enhanced the shelf life of coated carambola fruit, i.e., thirteen days for T1, sixteen days for T2, fourteen days for T3 and twelve days for control or untreated fruit (T4); the nutritional quality of carambola was enhanced with the treatment of edible coating containing GTE.

Studies on Postharvest Changes in Physico-Biochemical Properties of Guava (Psidium guajava L.) cv. Sardar Influenced by Different Composite Coatings

“…Slower decline in acidity in treated fruits compared to control might be due to delayed senescence and lower respiration rate in the fruits. Similar observations were also reported by Iqbal et al, 2017 in sweet orange and Baraiya et al, 2014 in carambola who also observed that coated fruits showed less reduction in acidity content during storage period. The data related to the effect of composite coatings during storage period on ascorbic acid of guava fruits cv.…”

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

“…In general, lower pH values were observed in the coated starfruits compared to control. This was due to the fact that the coatings were able to reduce the respiration and metabolic rates, hence decreasing the uptake of organic acids in the respiration process ( Baraiya et al., 2013 ). Thus, the application of coating slowed down the pH changes of the fruit.…”

“…Edible coating is environmentally friendly and can provide additional protective layers to fruits. Several studies have been conducted to develop a method to prolong the shelf life of starfruits, including edible coating ( Baraiya et al., 2013 ; Gol et al., 2013 ; Mohamad Zaki et al., 2012 ). In general, coating can minimize moisture loss, respiration, and transpiration rate, as well as maintaining a fruit's firmness ( Mannozzi et al., 2017 ).…”

Improvement of Postharvest Quality and Storability of Jamun Fruit (Syzygium cumini L. var. Paras) by Zein Coating Enriched with Antioxidants

“…In fact, previous study conducted on strawberries coated with chitosan showed higher antioxidant activities compared to untreated fruit (Wang and Gao 2013). The application of green tea extract along with alginate coating was found to be effective in improving the level of phenolic compounds and ascorbic acid (Baraiya et al 2014).…”