Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

Chauhan, O. P.; Nanjappa, C.; Ashok, N.; Ravi, N.; Roopa, N.; Raju, P. S.

doi:10.1007/s13197-013-1035-6

Cited by 85 publications

(55 citation statements)

References 12 publications

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“…Alterations in the fruit physiological activities seriously affected the fruit texture in postharvest studies of the commodities. Coating material retained the texture of fruit due the slowdown biochemical and ripening agent's activities [42]. Similar observations were also taken by [6, 14, 17] in sweet cherry, peach and in plum and suggested that coating material of Aloe Vera gel had antimicrobial properties which reduced decay loss and microbial attack and retained the fruit texture.…”

Section: Organoleptic Evaluationsupporting

confidence: 78%

Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Khan

Riaz

Rahman

et al. 2019

PAB

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An experiment was performed on effect of aloevera gel and calcium chloride coating on the shelf life of apple fruit. All the samples were stored for 75 days and analyzed at 15 days of storage interval. Sample T0 was used as a control (untreated), T1 with 10 percent aloevera gel coating, T2 with 20 percent aloevera gel coating, T3 with 2 percent calcium chloride, T4 with 10 percent aloevera gel and 2 percent calcium chloride coating and T5 with 20 percent aloevera gel and 2 percent calcium chloride coating. All the samples were analyzed both for physicochemical and organoleptic attributes that include total soluble solids (TSS), ascorbic acid, titratable acidity, sugar/acid ratio, pH (Power of Hydrogen ion concentration), weight loss, firmness, decay index, color, flavor, texture and overall acceptability. Highest mean value for TSS was found in T0 (13.91) while the lowest mean value was found in T4 (12.62). Highest mean value for acidity was found in T4 (0.59) while lowest mean value was found in T0 (0.52). Highest mean value for sugar/acid ratio was found in T0 (27.95) while lowest mean value was found in T4 (21.72). Maximum pH value was showed by T0 (4.93) while minimum pH value was showed by T4 (4.34). Maximum Ascorbic Acid content was found in T4 (7.93) while minimum Ascorbic acid was found in T0 (6.82). Highest weight loss was found in T0 (10.08) while lowest mean value was found in T4 (5.41). Highest mean value for firmness was found in T4 (6.51) while minimum firmness was showed by T0 (5.85). Highest decay index was found in T0 (11.57) while lowest mean value was found in T4 (3.80). Maximum score for color was showed by T4 (7.08) while minimum score was observed in T0 (5.76). For flavor, maximum score was found in T4 (7.10) while minimum score was showed by T0 (5.78). Maximum score for texture was found in T4 (7.03) while minimum score was observed in T0 (5.83). Highest mean value for overall acceptability was found in T4 (7.06) while minimum value was recorded in T0 (5.75). Increase was observed in the physicochemical attributes that include TSS from 12.31 to 14.07°brix, sugar/acid ratio from 18.94 to 31.96, pH from 4.29 to 5.12, weight loss from 0.00 to 14.36% and decay index from 0.00 to 13.75%. Decrease was observed in titratable acidity from 0.65 to 0.44%, ascorbic acid from 8.46 to 5.40mg/100g and firmness from 6.41 to 5.43kg/cm 2 . All the organoleptic attributes decreased during storage. Color decreased from 8.70 to 4.20, flavor from 8.63 to 4.11, texture from 8.66 to 4.33 and overall acceptability from 8.63 to 4.20. It was concluded that sample T4 with 10% aloe vera gel and 2% CaCl2 followed by T3 with 2% CaCl2 was considered as the best sample on the basis of physicochemical and organoleptic quality.

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Section: Organoleptic Evaluationsupporting

confidence: 78%

Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Khan

Riaz

Rahman

et al. 2019

PAB

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“…In their former work, Maftoonazad and Ramaswamy (2005) reported that firmness value in coated samples was almost 1.5 times higher than that of uncoated fruits, as reported for avocados coated with methylcellulose. Similarly, Chauhan et al (2013) indicated that Shellac based surface coating retained tomatoes" firmness better than control fruits. Delay in loss of cell wall firmness might be associated with limited availability of oxygen from the ambient atmosphere for respiration process and subsequent delay on cell wall degradation.…”

Section: Fruit Firmnessmentioning

confidence: 94%

Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

Abebe¹,

Tola²,

Mohammed³

2017

Afr. J. Agric. Res.

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Tomato (Lycopersicon esculentum Mill.) fruits due to their high moisture content are spoiled and deteriorate in short period of time. Once fruits are harvested, respiration and transpiration are the two major physiological processes that significantly affect storage life and quality of the fruits. However, effects of these processes can be minimized through optimizing harvesting stage of fruits and applying physical barriers for oxygen diffusion and moisture migration. The aim of this work was to investigate the combined effect of stage of harvesting of fruits and application of edible coating materials on storage life and quality of tomato fruits. Treatment combinations were the three harvesting stages of the fruits (mature green, turning and light red stages) and two coating materials (pectin and chitosan with control). Treatments were laid out in a completely randomized design with three replications. Sample fruits were evaluated periodically for different parameters. The study showed that, coating of tomato fruits delayed the ripening process with better fruits quality than uncoated ones. Combined treatment combinations resulted in a significant delay in the change of weight loss, disease incidence, disease severity and ripening index as compared to control fruits. Moreover, in terms chemical parameters, coated fruits revealed higher amount of ascorbic acid, lycopene and phenolic contents. Fruits coated with either chitosan or pectin at turning stage of maturity showed relatively better results for most of the quality parameters. Maximum shelf life was observed for fruits harvested at turning stage coated by pectin (17 days) and chitosan (16 days) films than control (10 days) at the same stage of maturity. Therefore, storage life of the fruits with better quality can be extended by combining optimum stage of harvesting with use of edible coating materials.

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“…Throughout the storage period, the firmness had been retained significantly (p ≤ 0.05) higher in coated samples compared to the uncoated fruits during storage, the retention being maximum (3.3 kg) in the case of zein + cystein-coated jamun fruits. The retention of the firmness could be attributed to the restriction in metabolic activities associated with cell wall-degrading enzymes (Chauhan et al 2013). According to Salunkhe et al (1991), low levels of O2 and high levels of CO2 limit the activities of these enzymes and allow retention of the firmness during storage.…”

Section: Effect On Firmness and Softening Related Enzymesmentioning

confidence: 99%

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

Baraiya

Rao

Thakkar

2015

Food Bioprocess Technol

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Jamun (Syzygium cumin L.) is a minor indigenous underexploited and perishable fruit of India. Keeping its perishability in mind, the present study is aimed to evaluate the effectiveness of zein-based coatings enriched with cystein (0.2 %), ascorbic acid (0.2 %), and jamun leaves extract (JLE) (0.2 %) and to evaluate their interactive effects on shelf life and quality of fresh jamun fruits during storage at 10 ± 2°C for 2 weeks. The results of the present study demonstrated that during storage, uncoated fruit had rapid weight loss, higher decay incidence, high accumulation of sugars, and accelerated softening and ripening than that of all the coated fruit. The content of antioxidants was found to be improved in zeincoated fruits enriched with ascorbic acid (0.2 %) and JLE (0.2 %) and, therefore, exhibited higher antioxidant activity. Moreover, the delayed activity of polygalacturonase (PG) and pectate lyase (PL) was noticed in fruits coated with zein + cystein and zein + JLE and maintained firmness and textural quality of fruit. Consequently, the shelf life of jamun fruit treated with the presently tested coating materials could be extended up to 20 days, while that of control fruit was only 10 days.

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Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

Abstract: Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving dewaxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG.

Cited by 85 publications

References 12 publications

Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

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

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