Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

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• 作者：T. V. Ramana Rao ; Nilanjana S. Baraiya…
• 关键词：Composite coating ; Olive oil ; Postharvest ; Sodium alginate ; Shelf life ; Ziziphus mauritiana
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：748-756
• 全文大小：517 KB
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• 作者单位：T. V. Ramana Rao (1)
  Nilanjana S. Baraiya (1)
  Pinal B. Vyas (1)
  Dhara M. Patel (1)
  
  1. B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat, 388 120, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2 °C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics. Keywords Composite coating Olive oil Postharvest Sodium alginate Shelf life Ziziphus mauritiana