Alteration of quality attributes and shelf-life in strawberry (Fragaria × ananassa) fruits during storage as influenced by edible coatings

T K HAZARIKA; LALRINFELI LALRINFELI; LALTHANMUANI LALTHANMUANI; JONATHAN LALCHHANMAWIA; DEBASHIS MANDAL

doi:10.56093/ijas.v89i1.86098

Authors

T K HAZARIKA
LALRINFELI LALRINFELI
LALTHANMUANI LALTHANMUANI
JONATHAN LALCHHANMAWIA
DEBASHIS MANDAL

https://doi.org/10.56093/ijas.v89i1.86098

Keywords:

Edible coatings, Quality attributes, Shelf-life, Strawberry

Abstract

The present investigation was carried out during 2015-16 at department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl to find out suitable edible coating on prolonging shelf-life of strawberry fruits.The different treatments were: T1: coconut oil 100%, T₂ : castor oil 100%, T₃ : olive oil 100%, T₄ : Liquid paraffin wax 100%, T₅ : Aloe vera gel, T₆ :chitosan (1% w/v), T₇ : chitosan (2%w/v), T₈ : kaolene (1%w/v), T₉ : kaolene (2%w/v), T₁₀ : carboxy methyl cellulose (CMC) (1% w/v), and T₁₁ : control (Water spray). The results revealed that among the different edible coatings studied, coating with coconut oil resulted lowest PLW (17.57%), maximum marketable fruits retained (56.67%), total sugars ( 8.82%), ascorbic acid (65.74 mg/100 ml juice), total anthocyanin content (33.38%) of fruits. The various quality parameters in terms of flavour, taste, appearance and overall acceptability were also found superior in this particular treatment.

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Author Biographies

T K HAZARIKA

Associate Professor, Mizoram University, Aizawl 796 004
LALRINFELI LALRINFELI

M Sc student, Mizoram University, Aizawl 796 004
LALTHANMUANI LALTHANMUANI

M Sc student,Â Mizoram University, Aizawl 796 004
JONATHAN LALCHHANMAWIA

M Sc student, Mizoram University, Aizawl 796 004
DEBASHIS MANDAL

Assistant Professor, Department of
Horticulture, Aromatic and Medicinal Plants

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