Edible Coating Delay Ripening and Influence the Quality and Shelf life of Fruits and Vegetable

By : A. V. Joshi , T.V.R. Rao

Page No: 1-7

Abstract
Fruits and vegetables are highly demanded in the market because of its nutritional content like antioxidants, vitamins, minerals, flavonoids and phyto-chemicals. Short shelf life is a major problem of fresh produces like fruits and vegetables, and it is only because of its perishable nature. Fruits and vegetables are spoilt by insects, microorganisms, pre and post harvesting conditions during transport and storage. Post harvest loss mainly due to microbes, insects, respiration and transpiration. Nowadays, Preservation of fruits and vegetables is a big challenge for world. Edible coating is an effective method which provides protective edible covering to fruits and vegetables and extends the shelf life by control moisture transfer, gas exchange or oxidation processes. The major quality parameters of fresh fruits and vegetables contributing to the marketability are appearance, texture, colour, flavour, nutritional value and microbial safety. Edible coating can influence the ripening process by delayed the changes in weight loss, pH, total soluble solids, decay occurrence, total sugars, total phenols and ascorbic acid content, and also affect the cell wall modifying enzymes (polygalacturonase (PG), pectinase and cellulase) and browning related enzyme (Polyphenol oxidase (PPO)).

Authors :
A. V. Joshi : Castor-Mustard Research Station, S. D. Agricultural University, S.K. Nagar -385 506, Gujarat, India
T.V.R. Rao : P.G. Department of Biosciences, S. P. University, V. V. Nagar, Anand -388 120, Gujarat, India