Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

Abstract

Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3 º C). The physico-chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11 th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS, pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6 th day at room temperature storage.

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

“…The higher firmness of the coated samples was assumed to be due to the application of edible coating that may have increased the structural rigidity of the fruit's surface ( Mannozzi et al., 2017 ). The results were in line with findings obtained by Menezes and Athmaselvi (2016) and Sarduni et al. (2020) , where in one of the studies, a sapota fruit coated with pectin had higher firmness compared to control.…”

“…Studies conducted by Sarduni et al. (2020) , Menezes and Athmaselvi (2016) and Gol et al. (2013) obtained similar result trends, where the loss of weight in the control was higher than the coated sample.…”

“…(2012) , an edible coating may consist of proteins, lipids, and polysaccharides. Carbohydrate-based coating such as pectin was able to extend the shelf life of the fruit up to 11 days by delaying the changes in weight loss, total soluble solids, pH, total acidity, firmness, and color ( Menezes and Athmaselvi, 2016 ). Hence, the preservation method through edible coating is considered as necessary ( Clayton, 2012 ).…”

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

“…Validation of these models under scale-up The edible coating maintained the firmness by limiting the rapid respiration and transpiration rates, which are the primary physiological activities involved in depleting storage reserves. Edible coating directly affects fruit firmness by delaying the ripening process and decreasing the activity of cell wall degrading enzymes [36][37][38].…”

“…Coating treatment preserved significantly (p < 0.05) higher TA for storage periods. This may be due to the reason that the coating treatment results in less O 2 being available for the respiratory process, and may therefore delay the utilization of organic acids [35,36].…”