11 research outputs found
Evaluation of postharvest quality of edible coated mandarin at ambient storage
Get PDFAn experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 201
Evaluation of postharvest quality of edible coated mandarin at ambient storage
No full textAn experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage
Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products
No full textEffect of Xylopia aethiopica aqueous extract on antioxidant properties of refrigerated Roma tomato variety packaged in low density polyethylene bags
No full textRSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods
No full textTextural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing
No full textEffects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
No full textDevelopment and Evaluation of Pilot Scale Modified Atmosphere Storage and Modified Atmosphere Packaging Systems for Tomatoes
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Postharvest quality of orange fruit as influenced by salicylic acid, acetic acid, and carboxymethyl cellulose coating
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