Effect of edible coatings on post-harvest life and quality of peach (Prunus persica L. Batsch) cv. Early Grande
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Date
2019-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present investigation “Effect of edible coatings on post-harvest life and quality of peach (Prunus persica L. Batsch) cv. Early Grande” was conducted at postharvest laboratory in the Department of Horticulture, College of Agriculture, G.B. Pant University of Agriculture and Technology, Pantnagar. The main aim of the study was to study the effects of xanthan gum and guar gum edible coatings along with
incorporation of calcium gluconate as texture enhancer and ascorbic acid as an antioxidant at varying concentration on physico chemical attributes, functional attributes and shelf life of peach fruits. The trial was conducted in two factorial completely randomized design with 17 treatments and 3 replications. The experiment was carried out under low temperature conditions at 10ºC and 75% relative humidity in April, 2019. The changes in fruit weight, diameter, firmness, physiological loss in fruit weight, shrinkage, decay, TSS, pH, acidity, ascorbic acid, total sugars, carotenoids content, phenolic content and antioxidant capacity were recorded under each treatment over a storage period of 20 days. Functional edible coating formulations of 1.0% Xanthan gum + 1.5% Calcium gluconate + 1.0% Ascorbic acid and 1.5% Xanthan gum + 1.0%
Ascorbic acid as compared to other treatments were found most effective in reducing weight loss, shrinkage, decay and in maintaining physico-chemical as well as functional quality attributes. Fruit firmness, ascorbic acid content, total carotenoid content, total phenolic content and total antioxidant capacity were retained maximum in coating formulations of 1% xanthan gum + 1.5% calcium gluconate + 1% ascorbic acid. Guar gum @ 1% alone showed best results among guar gum coating treatments.
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