Abstract
An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018
Highlights
Mandarin, Citrus reticulata is a member of citrus family along with orange, lemons, limes and grapefruit
Initial respiration rate of mandarin was 34.56 mg kg-1 h-1 and it was reduced to even less than half when mandarin was coated with different edible coating
It was observed that the respiration rate of mandarins decreased as the concentration of chitosan increased
Summary
Citrus reticulata is a member of citrus family along with orange, lemons, limes and grapefruit. Postharvest quality can be retained or losses can be reduced through controlling the rate of transpiration, respiration, microbial infection and protecting membranes from carelessness (Bisen and Pandey, 2008) These objectives can be reached to some extent by the use of growth regulators, edible coating, waxing, storage at low temperature, use of fungicide, chemical application, oil coating, irradiation and different types of packing material as post harvest treatments (Bisen et al, 2008; Chahal and Bal, 2003). Though these modern technologies exist the post harvest losses of fruit is still high. Among the different low cost technologies, the application of edible coating to fruit has gained interest globally as these coating protect perishables from deterioration by reducing respiration, improving textural quality, helping retain volatile flavour compounds and reducing microbial growth (Mahfoudhi et al, 2014)
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