Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber
| dc.contributor.advisor | Gupta, Navjot | |
| dc.contributor.author | Karandeep Kaur | |
| dc.date.accessioned | 2023-07-11T04:36:41Z | |
| dc.date.available | 2023-07-11T04:36:41Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | The present investigation entitled “Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber” was conducted at the Food Quality Control Lab of Regional Research Station, Bathinda during the year 2021. Healthy and uniform sized ber fruits of cv. Umran were coated with pectin (1%), chitosan (1%) and beeswax (2%) alone, as well as with these coatings infused with karonda polyphenolic extract (K-PPE) in concentrations of 0.5, 1.0 and 1.5% and packed in corrugated fibre board (CFB) boxes (5% perforation) with paper lining before storage at 7.5 °C and 90-95% RH for 28 days. Fruits were analysed for physical and biochemical parameters at 7, 14, 21 and 28 days interval. Results revealed that the physiological loss in weight and spoilage increased progressively with the progression in storage period. Fruit firmness, titratable acidity, vitamin C content, total phenols, flavonoids and antioxidant activity of ber fruit showed a declining trend with the progression of storage period. Whereas, total soluble solids (TSS), sugars, pectin methyl esterase (PME) and cellulase enzyme activity exhibited an initial increase in all the fruits during storage followed by a decreasing trend towards the end of storage period. However, the rate of increase in TSS, sugars, PME and cellulase enzyme activity was slower in coated fruits as compared to uncoated fruits. The ber fruits coated with beeswax (2%) + K+PPE (1.5%) showed a prolonged shelf life up to 28 days under low temperature storage conditions by exhibiting moderately desirable sensory quality, minimum physiological loss in weight as well as spoilage percentage and maintaining higher content of TSS, titratable acidity, Vitamin C, total sugars, phenols, flavonoids, antioxidant activity and optimally maintaining PME and cellulase enzymatic activity of fruits during storage. | en_US |
| dc.identifier.citation | Karandeep Kaur (2022). Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810198115 | |
| dc.keywords | Beeswax, ber, chitosan, cold storage, edible coatings, karonda polyphenolic extract, pectin, post-harvest treatment, quality, Umran | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 75 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber | en_US |
| dc.sub | Fruit Science | en_US |
| dc.theme | Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Effect of edible coatings enriched with karonda polyphenolic extract for improving the post-harvest quality of ber | en_US |
| dc.type | Thesis | en_US |