Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits  

Joslin Menezes and K. A. Athmaselvi

Department of Food Process and Engineering School of Bioengineering SRM University, Chennai – 603 203

Corresponding Authors E-mail: joslin1992@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2152

ABSTRACT: Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3^ºC). The physico- chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11^th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS,  pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6^th  day at room temperature storage.

KEYWORDS: Pectin; edible coating; sapota; physico –chemical parameters; textural properties

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