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EMERGENT LIFE SCIENCES RESEARCH - Online First, for coming issue

Pages: 41-47

Date of Publication: 05-Feb-2024

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Effect of composite edible coatings and modified atmospheric packaging on physical quality characteristics of ber (Ziziphus mauritiana Lamk.) cv. Umran

Author: Km Kusum, Omveer Singh, A. K. Singh, Ratna Rai, N. C. Shahi, Gurdeep Bains

Category: Research Article


Ber (Ziziphus mauritiana Lamk.) is an indigenous and economically important tropical fruit which is also known as Indian jujube, and belongs to the family Rhamnaceae. The major constraint for the market glut is the shelf life of ber fruit which is only 4 to 5 days. Due to the short shelf life of ber fruit, there is a need for proper preservation methods to enhance the shelf life. Methods to increase its shelf life by applying different surface coating treatments were developed to regulate the market for fresh fruit. Evaluation of a composite edible coating made of Aloe vera gel was scheduled along with modified atmospheric packaging to enhance the shelf life and maintain the quality of the ber cv. Umran. The physical characteristics of fruits were analyzed and recorded at four days intervals when kept at ambient conditions of 22-25 ┬░C. The study revealed that during 16 days Aloe vera gel coatings proved beneficial in preserving the quality of ber fruit stored in modified polyethylene bags. The lowest Physiological loss in weight (PLW) %, percent decay, and shrinkage while the highest holding in weight and diameter of fruits were found in Aloe vera gel (75%) coatings integrated with 1% ascorbic acid and 1% citric acid as an antioxidant. According to the findings, it is concluded that Aloe vera gel based edible coatings incorporated with 1% ascorbic acid, duly packed in polyethylene bags and kept at ambient conditions were proved to best combinations and could be used to maintain the quality of ber fruits until 16 days.

Keywords: decay, edible coatings, physical quality, physiological loss in weight, shrinkage