Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

By : Arpit V. Joshi , Nilanjana S. Baraiya , Pinal B. Vyas , T. V. Ramana Rao

Page No: 173-183

Abstract
The present study has been carried out to evaluate the effect of a coating emulsion of gum ghatti in its different concentrations (1%, 2%, 3%) with an additive of clove oil (0.1%) on the postharvest quality and shelf life of banana fruits stored at room temperature (25 ± 2ºC). The treatments of these coating solutions (T2, T3, and T4) delayed the changes in total soluble solids, decay occurrence, sugar content, total phenols and ascorbic acid in banana fruits. The activities of cell wall altering enzymes (polygalacturonase (PG), cellulase) and browning related enzyme polyphenol oxidase (PPO) activities were also reduced in the coated fruits as compared to that of the control fruits. Thus it may be concluded from the currently carried out physicochemical and biochemical analysis of both the treated and untreated fruits that the treatments of gum ghatti coating solutions comprising clove oil have the ability to improve the shelf life and quality of banana fruits.

Authors :
Arpit V. Joshi, Nilanjana S. Baraiya, Pinal B. Vyas and T. V. Ramana Rao : P.G. Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar- 388120, Gujarat, India