Vaishali G. Jotva, Bhagyashri V. Dangar & Rajesh Raviya*
Department of Life Sciences, Bhakta Kavi Narsinh Mehta University, Junagadh, Gujarat, India
Received : 17th May, 2024 ; Revised : 18th June, 2024
DOI:-https://doi.org/10.5281/zenodo.15084017
Abstract– The main purpose of the study was to evaluate the potential of different kinds of edible coatings (i.e., coating A – corn starch 3%, coating B – corn starch + Mentha viridis L. (Mint), coating C – corn starch + Ocimum tenuiflorum L. (Tulsi), and coating D – corn starch + Allium sativum L. (Garlic) on the self-life of seasonal fruits like Carica papaya L. (Papaya), Manilkara zapota L. (Chikoo), Musa acuminate Colla. (Banana), and Lycopersicon esculentum Mill (Tomato). Edible coatings preserve the quality and extend the self-life of fresh fruits. Brushing techniques are used in applications of all four kinds of coatings. The fruits were analyzed for the quality parameters such as weight loss, color change and self–life. The studies show that the quality parameters of fresh fruits with surface edible coatings have better results than uncoated fruits. Compared to all the controls, all the coatings have positive effect on the fruits and among all the coatings coating – D corn starch + Allium sativum L. are highly effective and show great result as compared to other three coatings. It is concluded that the herbal edible coatings A- corn starch 3%, B – corn starch + Mentha viridis L., C – corn starch + Ocimum tenuiflorum L., and D- corn starch + Allium sativum L. are useful for maintaining quality and extending self-life of fresh fruits. The herbal edible coatings are easily prepared from plant extract and are eco-friendly in nature and it is also very less costly so it is useful for people and farmers.
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