Postharvest quality and safety maintenance of the physical properties of Daucus carota L. fruits by Neem oil and Moringa oil treatment: A new edible coatings

Biodegradable edible coatings from Moringa oil(MO) and Neem oil (NO) was applied to carrot fruits in order to provide environmentally friendly, healthy treatments (with which to better preserve fresh fruit quality) and safety during postharvest storage at ambient temperature of 27± 3oC and relative humidity of 50-60% . Physical properties like weight loss and texture were determined throughout the storage period of 6 weeks. The coatings had a significant effect on the development of quality variables.The overall results showed the superiority of the coatings in extending the shelf-life of carrot fruit as compared to controlin the following order Moringa Oil>Neem Oil>Control.Keywords: Edible Coatings, Moringa Oil, Neem Oil, Carrot, Firmness and Weight Loss

Performance of Edible Coatings from Carboxymethylcellulose(CMC) and Corn Starch(CS) Incorporated with Moringa Oleifera Extract on Citrus Sinensis Stored at Ambient Temperature

Two different coatings were developed from Corn Starch (CSME) and Carboxymethylcellulose (CMCME) and their effects were investigated on the quality and storability of orange fruits. The two experimental coatings were: CSME and CMCME both mixed with 75mg/ml of crude extract of Moringa Oleifera. The following parameters were measured: Weight loss, ascorbic acid content and firmness. Four hundred and eighty (480) orange fruits were stored for seven weeks at ambient temperature. The overall result showed that polysaccharides coating from (CSME) and (CMCME) on orange fruits when compared to untreated in the following order: (CSME) > (CMCME) >Control in extending its shelf life.Keywords: Edible Coatings, Moringa Oleifera, Orange, Corn Starch andCarboxymethylcellulose