Avocado (Persea americana Mill.) Postharvest Organic Nutritional Conservation Employing Carboxyl Methylcellulose (CMC) Manufactured Out from Moringa Plant

Abstract

The research concluded that the use of extracts of moringa leaves and moringa seed as an edible coating might help to preserve the shelf life and also the quality of Avocado. The cultivars that were focused on during this research were “Hass” and “Gem”. It may also reduce the risk of infection and inflammation in these cultivars. Methanolic and ethanolic moringa extracts were also examined for their antifungal properties. Shortly, 1% Carboxyl methylcellulose which is shown as CMC and 2% MLE which is Moringa Leaf Extract or MSE which is moringa seed extract, were combined. The fruit was either coated with either (MLE + CMC) or that of (MSE + CMC) and then it was kept at a temperature of 5.5°C and 95% relative humidity (RH) for a period of 21 days. The fruit was kept at ambient temperatures i.e. 21°C and 60% RH, after being refrigerated to approximate retailing conditions. Fruit firmness and postharvest quality indicators including ethylene production and respiration rate were analyzed. In relation to potato dextrose agarose which is shortened as PDA, both coatings were also evaluated for their effectiveness against the fungus which may spoil the fruit quality during postharvest opperations. Compared to uncoated fruit, the coated fruit was noticed to have less mass loss. Respiration rates were also observed to be decreased along with Ethylene production, in a contrast to the uncoated fruit. A. alternata and C. gloeosporioides were both inhibited by ethanol leaf extract by 43.60% and 42.90%, respectively. All pathogens exposed to coverings had damaged hyphal structures, while uncoated fruit had healthy hyphal structures. Stronger antibacterial activity was observed in ethanolic moringa leaf extracts as compared to the extracts that were derived from methanol. The outcomes of this research showed that carboxyl methylcellulose CMC containing moringa extract reduces illnesses in fruit. Throughout the postharvest supply chain, it also maintains the general quality of avocados. The shelf life of the avocado was remarkably increased. The avocado sector may eventually commercialize the moringa extracts combined with carboxyl methylcellulose, as a new organic edible covering.