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

被引：27

作者：

Rao, T. V. Ramana ^{[1
]}

Baraiya, Nilanjana S. ^{[1
]}

Vyas, Pinal B. ^{[1
]}

Patel, Dhara M. ^{[1
]}

机构：

[1] Sardar Patel Univ, BRD Sch Biosci, Vallabh Vidyanagar 388120, Gujarat, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 01期

关键词：

Composite coating; Olive oil; Postharvest; Sodiumalginate; Shelf life; Ziziphus mauritiana; EDIBLE COATINGS; MULTIPLE FORMS; ASCORBIC-ACID; FRESH; METABOLISM; POLYGALACTURONASE; CELLULOSE; BANANA; FILMS;

D O I：

10.1007/s13197-015-2045-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 +/- A 2 A degrees 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.

引用

页码：748 / 756

页数：9

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