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Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

[ Vol. 11 , Issue. 4 ]

Author(s):

Pandian Arjun, Deepak Kumar Semwal, Ruchi Badoni Semwal, Satyendra Prasad Mishra, Anita Blessy Vijayan and Masilamani Krishnamoorthy   Pages 282 - 291 ( 10 )

Abstract:


An increasing demand of natural preservatives to increase the storage life of fresh-cut fruits and vegetables has received a great attention among researchers. The present study was conducted to evaluate quality retention and shelf-life improvement of fresh-cut apple, papaya, carrot and cucumber by chitosan-soy based edible coating. The examination of different parameters like weight-loss, soluble solids, pH, titratable acidity, color, total phenol content, ascorbic acid, browning potential and polyphenol oxidase activity was carried out to determine the quality of samples. A substantial difference was recorded in the weight-loss of coated samples when compared with controls. The chitosan-soy coating delayed the polyphenol oxidase activity and enzymatic browning in the samples. The study concluded that chitosan-soy coating has the ability to improve quality and prolong shelf-life, and could be used commercially for fresh-cut stuffs of fruits and vegetables.

Keywords:

Ascorbic acid, carotenoids, chitosan-soy, Daucus carota, polyphenol oxidase, total phenol content.

Affiliation:

Department of Crop Science, Tshwane University of Technology, Pretoria Campus (West), Pretoria 0001, South Africa; Department of Pharmaceutical Science, Tshwane University of Technology, Arcadia Campus, Pretoria 0001, South Africa; Department of Phytochemistry, Faculty of Biomedical Sciences, Uttarakhand Ayurved University, Harrawala, Dehradun-248001, India.

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