Effect of Aloevera gel /tamarind starch/whey protein based edible coating on shelf life and postharvest quality of ber fruit (Ziziphusmauritiana) stored at 4 ± 1°C and at 25 ± 2°C

Abstract

Summary The research was conducted on ber fruit (Ziziphusmauritiana), in which an edible coating of aloe vera gel/tamarind starch/whey protein concentrate was prepared, applied on ber fruit by dipping method, and packed in polyethylene terephthalate (PET), polypropylene (PP) and polyethylene (PE) to evaluate the effectiveness of the edible coating on the postharvest quality and shelf life. A comparative study between uncoated and coated samples at two different temperatures, i.e., 4 ± 1 °C and 25 ± 2 °C was done. Bers' physiochemical analysis and sensory quality were evaluated for 31 days. The weight loss, pH, TSS, titratable acidity, total sugar, total protein and total phenol in coated ber kept in PP were 37.48%, 5.50, 14.4°Brix, 0.14%, 11.99%, 0.55% and 0.17% by the 27th day of storage at 4 ± 1 °C which turned out to be the best storage condition by showing a delay in the physiochemical changes. Edible coating delayed the loss of firmness and the change in the L*, a* and b* values.

Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract

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Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

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