This paper is published in Volume-6, Issue-5, 2020
Area
Food Technology
Author
Akshara M.
Co-authors
Dr. A. Lovelin Jerald, A. Mathivani
Org/Univ
Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
Pub. Date
16 September, 2020
Paper ID
V6I5-1164
Publisher
Keywords
Edible Coating, Enrobing, Wrapping, Pectin, Deterioration

Citationsacebook

IEEE
Akshara M., Dr. A. Lovelin Jerald, A. Mathivani. Evaluation of pectin based edible coating impregnated with mango leaf extract to reduce the post-harvest losses of tomato, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Akshara M., Dr. A. Lovelin Jerald, A. Mathivani (2020). Evaluation of pectin based edible coating impregnated with mango leaf extract to reduce the post-harvest losses of tomato. International Journal of Advance Research, Ideas and Innovations in Technology, 6(5) www.IJARIIT.com.

MLA
Akshara M., Dr. A. Lovelin Jerald, A. Mathivani. "Evaluation of pectin based edible coating impregnated with mango leaf extract to reduce the post-harvest losses of tomato." International Journal of Advance Research, Ideas and Innovations in Technology 6.5 (2020). www.IJARIIT.com.

Abstract

The edible coating is any type of material used for enrobing, coating, or wrapping various food to extend the shelf life of the products and also to protect the fruits from microbial contamination. Tomato (Lycopersicon esculentum) is a highly perishable product and it gets spoiled quickly due to various post-harvest conditions, so considering these facts our research work was conducted to evaluate the efficacy of pectin based edible coating impregnated with Mango leaf extract on the Physicochemical parameters of the produce. The present work was carried out by preparing an edible coating solution which consists of pectin (5%), glycerol (1%), Mango leaf extract (2%) and the fresh Tomato were immersed into the edible coating solution and stored under room temperature. The fruit sample was then divided into two slots T1(uncoated samples) and T2(coated samples). Both coated and uncoated tomato samples were stored under ambient temperature(30℃). The effect of pectin based edible coating impregnated with Mango leaf extract on physicochemical properties of the tomatoes were studied and recorded. A comparison was made on the physicochemical properties of the both uncoated and coated samples and results were tabulated. With the obtained results it was concluded that the prepared edible coating solution protected the sample from deterioration when compared with the uncoated samples and the shelf life of coated sample was extended to 15 days under ambient temperature.
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