Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

Abstract

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

Review on Effect of Edible Coatings on Quality and Shelf Life of Fruits and Vegetables

“…The TSS was increased after storage in all the treatments that might be due to the conversion of starch and other insoluble carbohydrates into soluble solids ( Barsha et al, 2021). In terms of TSS, 50% paraffin wax was best because it recorded the lowest TSS (10.00 Brix) which indicates the lowest increment in TSS value during storage ( Shahid et al, 2011).…”

“…It is well known that calcium directly affects fruit firmness, the incorporation of calcium in the edible coatng was also proved effective(Dhall Rk, 2013).2.4.4. Effect of edible coating on total soluble solids (TSS)The TSS was increased after storage in all the treatments that might be due to the conversion of starch and other insoluble carbohydrates into soluble solids( Barsha et al, 2021). In terms of TSS, 50% paraffin wax was best because it recorded the lowest TSS (10.00 Brix) which indicates the lowest increment in TSS value during storage( Shahid et al, 2011).…”

Edible Coatings in Fruits: Effectiveness and Applicability : A Review

“…The increase in TSS content was lowered in other treatments when compared to the control. Due to the establishment of a physical barrier for transpiration losses and a physical barrier for bacterial growth, the results indicated that 50% paraffin wax along with other edible coatings while storage reported a low level of TSS content when compared to the control 45 .…”

Capsicum annum L. Storability Vigor and Estimation of Its Genetic Parameters

“…The decline in seed quality during the commercial system is due to the seeds that were stored during the storage period often facing sub-optimum conditions, especially relative humidity (RH) even at room temperature (Barsha et al, 2021). Seed vigor is the ability of seeds to germinate normally under sub-optimum conditions.…”