Muntingia calabura Mucilage as a Antibacterial Coating for Grape fruits

Abstract

The antibacterial potential of the Muntingia calabura mucilage is evaluated with bacterial strain of Bacillus cereus, Proteus vulgaris, Salmonella typhi and Staphylococcus aureus. The ethanolic extract of the Muntingia calabura mucilage is performed and applied for the grape fruits as a natural coater. The antibacterial potential is evaluated it is showed that Staphylococcus aureus bacteria shows highest antibacterial potential of the natural coater. The natural coater when applied to these grape fruits, the postharvest shelf-life of fruits increased, while due to presence of the antibacterial potential of these Muntingia calabura mucilage the further deterioration of the fruit during the storage of postharvest period of grape is useful in the improvement of the shelf-life and freshness of the grapes during the course of marketing. Thus the application of Muntingia calabura mucilage coating is beneficial for the postharvest of the grape fruit in future.