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

Ramana Rao, T. V., Baraiya, Nilanjana S., Vyas, Pinal B., Patel, Dhara M.
Journal of food science and technology 2016 v.53 no.1 pp. 748-756
Ziziphus mauritiana, antioxidants, ascorbic acid, citric acid, coatings, edible films, fruits, nutritive value, olive oil, pectate lyase, pectinesterase, polygalacturonase, ripening, shelf life, sodium alginate, total soluble solids, weight loss
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 ± 2 °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.