Effect of Xanthan gum Solution on the Preservation of Acerola (Malpighia glabra L.)

Abstract

Abstract Nowadays, storing fresh fruit and vegetable by edible film was the best method. There are a lot of chemical which can coat the surface of fruit to increase the preservation time. Among the chemicals was xanthan gum which was known as an additive and applied widely in food technology but it can use currently in the post harvest technology as an edible film. Coating of acerola fruit with xanthan gum has been found to delay the ripening process. Xanthan gum in aqueous solutions of 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4% (w/v) was applied as an edible coating of unripe acerola which were stored at 30°C and 70-80% RH for 6 days. Fruits were coated with 1.4% xanthan gum delayed the ripening process by slowing down the rate of respiration, in terms of percentage weight loss, soluble solids concentration (°Bx), total acidity and color of acerola fruit during storage as compared to the uncoated control and fruit treated with other xanthan gum concentration. The result suggest that using 1.4% xanthan gum as edible coating may form a protective barrier on the surface of acerola, the ripening process of acerola can be delayed and prevented oxygen penetration. It can be prolong the preservation during 6 days at 30°C without any negative effects on quality of fruit. The appearance of acerola does not have blemishes and which is fresh, shiny and bright colored.