Influence of environment friendly bio-preservative <i>Aloe vera</i> gel coating on quality parameters of jamun fruits

Vandana, A.K.; Suresha, G. J.; Archana, T.J.; Swamy, G. S. K.

doi:10.17660/actahortic.2019.1241.101

Cited by 2 publications

(5 citation statements)

References 21 publications

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“…Similarly, it was reported that total acidity was lower in 2% rhamnolipid + 2% chitosan-coated sweet orange (Oluwaseun et al 2018). Our data are comparable with other studies on jamun, which tested coating of 1.5% chitosan (Gol et al 2015), 1% CaCl 2 (Vandana et al 2015), Aloe vera gel (Vandana et al 2019) and guggul gum + basil essential oil (Khaliq et al 2020).…”

Section: A a B Bsupporting

confidence: 92%

“…The hydrolysis of starch into sugar leads to an increase in the amount of TSS during ripening. A previous report on TSS concentration of jamun treated with 10% Aloe vera gel and 1% CaCl 2 documented a lower TSS at 15 days of storage (Vandana et al 2019;Vandana et al 2015). The lower TSS content observed in 2% rhamnolipid + 2% chitosan-treated oranges was due to a decrease in respiration and metabolic activity, which delayed the ripening process (Oluwaseun et al 2019).…”

Section: A a B Bmentioning

confidence: 89%

“…Similarly, reduction in weight loss percentage of jamun fruit was reported by using 1.5% CaCl 2 (Vandana et al (2015). Later, 1.5% chitosan + salicylic acid (Saurabh et al 2019b), Aloe vera gel (Vandana et al 2019), putrescine (Archana et al 2019) and guggul gum + basil essential oil (Khaliq et al 2020) have been used as a coating material for jamun fruit.…”

Section: A a B Bmentioning

confidence: 99%

“…Jamuns are extremely perishable after harvest and deteriorate rapidly within two to three days at ambient temperature due to their high moisture and sugar content (Patil et al 2012). Moreover, local vendors sell fruit unhygienically on roadsides, leading to rapid deterioration (Vandana et al 2019). In recent years, public awareness about the health benefits of jamun make them admired.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, there is a need for safe and environment-friendly alternatives that extend postharvest shelf life and maintain fruit quality. Several studies have been documented so far on preservation of jamun fruit, which include modification of atmosphere packaging (Rai et al, 2011), coating with calcium chloride (Vandana et al 2015), zein based coating (Baraiya et al 2015), polysaccharide based coating (Gol et al 2015), coating of putrescine (Archana et al 2019), Aloe vera gel coating (Vandana et al 2019), chitosan coating (Saurabh et al 2019b) and guggul gum coating (Khaliq et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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Efficacy of biosurfactant as a coating material for post-harvest preservation of jamun fruit (Syzygium cumini)

Solanki

Jodhani

et al. 2022

EEB

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Syzygium cumini L., Indian blackberry, popularly known as ‘jamun’, is an extremely perishable fruit with high antioxidant, nutritive and medicinal values. The present study investigated the efficacy of biosurfactant alone and/or in combination with gum ghatti and xanthan gum as edible coating to enhance shelf life and quality of jamun fruit. Coating treatments included 3% gum ghatti (T1), 0.1% xanthan gum (T2), 2% biosurfactant (T3), 3% gum ghatti and 2% biosurfactant (T4), and 0.1% xanthan gum and 2% biosurfactant (T5). Fruit quality was checked at regular intervals by evaluating physiochemical parameters and enzyme assays. The coating treatments reduced weight loss and decay percentage of jamun compared to the control. The increase of total soluble solid concentration was less in fruits treated with gum ghatti ans well as xanthan gum and biosurfactant than in the control. Moreover, sugar (glucose, fructose and sucrose) concentration was lower in treated fruit, especially, in the treatment with biosurfactant alone and in combination with gum ghatti. Concentration of phenolic substances increased in fruit treated with biosurfactant and in combination with xanthan gum. Concentration of ascorbic acid remained unchanged in fruit coated with biosurfactant. Activity of cell wall degrading enzymes was reduced in biosurfactant-treated fruit throughout the storage period. Conclusively, biosurfactant can be used as a promising edible coating, as it delays metabolic changes, maintains firmness and quality of jamun, and therefore increases the shelf life of jamun during postharvest storage.

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Section: A a B Bsupporting

confidence: 92%

Section: A a B Bmentioning

confidence: 89%