Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Joshi, Arpit V.; Baraiya, Nilanjana S.; Vyas, Pinal B.; Rao, T. V. Ramana

doi:10.20546/ijcmas.2017.605.019

Cited by 11 publications

(8 citation statements)

References 23 publications

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“…Like SS, TA also decreased at the end of the storage period (Table 3), with values within literature found for papaya, which are generally less than 0.2% citric acid (SOUZA et al, 2014;BRON;JACOMINO, 2006). Overall, SS and TA decrease during the conservation period, probably due to their use in the respiration process (GOL et al, 2013;JOSHI et al, 2017). For the SS / TA ratio, the average value found was 69.4 (Table 3), which is within values found in literature for papaya fruits, with very variable values, from 32 to 250 (FONTES et al, 2012;SOUZA et al, 2014).…”

Section: Resultssupporting

confidence: 64%

Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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This study investigated the effect of ozone on papaya postharvest conservation, aiming at controlling anthracnose and increasing fruit shelf life. The experiment was conducted at the Laboratory of Product Technology, Federal University of Amazonas, Manaus-AM. Fruits were treated with 0; 0.6; 1.5 and 3.3 ppm ozone and commercial fungicide. They were then stored at room temperature (27 ± 2 °C and 65 ± 5% RH). Incidence, severity, number and size of anthracnose lesions were determined, as well as postharvest quality by assessing shelf life; accumulated and daily fresh mass loss (%), peel color, electrolyte leakage (%), soluble solids (%), titratable acidity (g 100 g-1), soluble solids / titratable acidity ratio, pH and vitamin C (mg 100 g-1). Ozone reduced anthracnose severity in the short (3.3 ppm) and long term (1.5 ppm), making it as effective as a commercial fungicide. Ozone increased shelf life by seven days and maintained the postharvest quality of papaya fruits. Thus, ozone becomes a potential technology for postharvest use as a safe alternative to the use of pesticides in reducing anthracnose and increasing shelf life of papaya fruits.

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Section: Resultssupporting

confidence: 64%

Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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“…GG can be new material in the preparation of edible coatings and films. Joshi et al showed that by addition of clove oil to an edible coating emulsion based on GG, the shelf life of papaya was extended following by maintaining its quality [ 12 ]. The addition of GG to CH the coating can improve bioactive nutrients of grapes and prolong antimicrobial activity, also the effects of CH and GG coating as a less hazardous method, have not been reported in previous researches.…”

Section: Introductionmentioning

confidence: 99%

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

et al. 2022

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In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of ‘Rishbaba’ grape ( Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.

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“…The weight loss in fruit depends on the nature and amount of coating material applied on the surface of the fruit. A thick layer of edible coating can decrease weight loss at the time of storage and transportation due to relatively low water vapor permeability and develop a barrier among fruit and surrounding environment leading to condensed interactions with outer environment hence, reduced weight loss (Joshi, Baraiya, Vyas, & Rao, 2017; Petriccione et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…One of the significant factors that affect the shelf life of fresh produce is weight loss. Response surface analysis revealed that the weight loss in coated apple fruits significantly affected by the concentration of fenugreek and flaxseed polysaccharide in terms of linear (p < .001), quadratic (p < .001) and interaction (p < .001) effects during storage (Table 4) loss (Joshi, Baraiya, Vyas, & Rao, 2017;Petriccione et al, 2015).…”

Section: Effects Of Independent Variables On Weight Lossmentioning

confidence: 99%

Optimization of fenugreek and flax polysaccharides‐based edible coating formulation to preserve the quality and storability of apple after harvesting

Rashid

Ahmed

Hussain

et al. 2020

J. Food Process. Preserv.

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The present study was designed to optimize the preparation conditions for fenugreek and flaxseed polysaccharides-based edible composite coating blended with stearic acid and monoglycerides. Thirteen coating solutions were prepared according to the treatment plan generated by design expert software; applied the coating on apple fruit and stored at 20°C for 14 days. The effect of polysaccharides-based coating on physicochemical parameters, for example, weight loss, firmness, titratable acidity (TA), pH, and total soluble solids (TSS) of apple was evaluated using response surface methodology (RSM). The results of RSM demonstrated non-significant (p > .05) lack of fit for all response variables. Coefficients of determination (R 2) ranging from .9498 to .9949 were obtained for these responses. From the response optimization analysis, a combination of 2.5 g fenugreek and 1.5 g flaxseed polysaccharide-based coating was predicted to give desirable effects for all response variables. The findings of this study will be helpful for other researchers to understand the effect of fenugreek and flaxseed polysaccharides-based coating formulations on response variables at linear, quadratic and interactive level. Practical applications Edible coatings are gaining popularity compared to other types of packaging due to their more environmentally friendly nature and ability to carry active ingredients.

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Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Cited by 11 publications

References 23 publications

Ozone slows down anthracnose and increases shelf life of papaya fruits

Ozone slows down anthracnose and increases shelf life of papaya fruits

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

Optimization of fenugreek and flax polysaccharides‐based edible coating formulation to preserve the quality and storability of apple after harvesting

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