Implication of Nanocomposite Edible Coating for Shelf Life Extension of Indian Olive (Elaeocarpus floribundus Blume)
Arkendu Ghosh, Koyel Dey, Arghya Mani, A. N. Dey, F. K. Bauri
Current Journal of Applied Science and Technology · pp. 1–8 · Published 6 Jul 2017
10.9734/CJAST/2017/33111Abstract
Aims: To study the efficacy of nanocomposite edible coating on shelf life extension of Indian olive. Study Design: Completely randomized design. Methodology: We examined the effects of different concentration of guar gum as an edible coating on shelf life of Indian olives. There are five treatments and four replication viz. T1- Guar gum 0.5%, T2- Guar gum 1%, T3- Guar gum 1.5%, T4- Guar gum 2%, T5- Control. Different observations recorded are: loss in weight (LW), decay percentage, fruit length and breadth, Total soluble solids (TSS), Acidity, Ascorbic acid, Total sugar and reducing sugar. Results: Investigation revealed that the highest results were obtained in T3 (guar gum 1.5%) in term of lowest LW% (16.85%) and decay percent (34.68%) along with preserving the chemical composition of the fruits whereas T5 gave lowest performance. Conclusion: Among the different treatments, T3 (Guar gum 1.5%) appears adequate in significantly delay in all physico-chemical parameters during storage as compared to fruits under control.
Cited by 5
Priyanka Priyanka, Dileep Kumar, Anurag Yadav · Nanotechnology in the Life Sciences · 2020
Navneet Kumar Dubey, Rajni Dubey · Biopolymer-Based Formulations · 2020
Kshetrimayum Ishwarani Devi, Sujata Upadhyay, Karma Diki Bhutia · Journal of Applied and Natural Science · 2025
K.G. Kaushani, G. Priyadarshana, Nuwanthi P. Katuwavila · Asian Journal of Chemistry · 2022
Koyel Dey, Arkendu Ghosh, Fatik Kumar Bauri · 2022
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