EFFECT OF CASEIN EDIBLE COATING ON THE POSTHARVEST QUALITY OF FRESH GUAVA FRUITS DURING AMBIENT STORAGE CONDITIONS

2021 ◽  
pp. 5-20
Keyword(s):  
Storage Conditions ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Ambient Storage

scholarly journals Effect of novel coconut oil and beeswax edible coating on postharvest quality of lemon at ambient storage

2020 ◽  
Vol 2 ◽  
pp. 100019 ◽  
Author(s):  
Taslima Ayesha Aktar Nasrin ◽  
Md Atiqur Rahman ◽  
Most Sadia Arfin ◽  
Md Nazrul Islam ◽  
Md Azmat Ullah
Keyword(s):  
Coconut Oil ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Ambient Storage

Application of Gum Arabic as Edible Coating for Improving Postharvest Quality of Potato Tubers

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Rowaa Ghannam ◽  
Shimaa Abdelsalam ◽  
Afaf Amin ◽  
Maha Hewedy
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Potato Tubers

scholarly journals Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1793
Author(s):  
Marina Paolucci ◽  
Michele Di Stasio ◽  
Alida Sorrentino ◽  
Francesco La Cara ◽  
Maria Grazia Volpe
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Edible Coating ◽  
Life Problems ◽  
Excellent Method ◽  
High Antioxidant Activity ◽  
Pomegranate Peel Extract ◽  
Production Areas ◽  
Taste And Smell

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

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