Implication of Nanocomposite Edible Coating for Shelf Life Extension of Indian Olive (Elaeocarpus floribundus Blume)
Journal Title: Current Journal of Applied Science and Technology - Year 2017, Vol 22, Issue 2
Abstract
Aims: To study the efficacy of nanocomposite edible coating on shelf life extension of Indian olive. Study Design: Completely randomized design. Methodology: We examined the effects of different concentration of guar gum as an edible coating on shelf life of Indian olives. There are five treatments and four replication viz. T1- Guar gum 0.5%, T2- Guar gum 1%, T3- Guar gum 1.5%, T4- Guar gum 2%, T5- Control. Different observations recorded are: loss in weight (LW), decay percentage, fruit length and breadth, Total soluble solids (TSS), Acidity, Ascorbic acid, Total sugar and reducing sugar. Results: Investigation revealed that the highest results were obtained in T3 (guar gum 1.5%) in term of lowest LW% (16.85%) and decay percent (34.68%) along with preserving the chemical composition of the fruits whereas T5 gave lowest performance. Conclusion: Among the different treatments, T3 (Guar gum 1.5%) appears adequate in significantly delay in all physico-chemical parameters during storage as compared to fruits under control.
Authors and Affiliations
Arkendu Ghosh, Koyel Dey, Arghya Mani, A. N. Dey, F. K. Bauri
Keywords
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- EP ID EP318546
- DOI 10.9734/CJAST/2017/33111
- Views 90
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