EFFECT OF NANO-EMULSION COATING ON SHELFLIFE OF TOMATO FRUITS
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Date
2019
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College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand
Abstract
Tomatoes being a climacteric fruit is one of the most widely consumed and the second most important vegetable crop worldwide. Tomato fruit is rich source of antioxidants such as carotenoids (especially, lycopene and β-carotene). The shelf life of tomatoes under ambient conditions is very short due to highly perishable nature. Tomatoes are subjected to wide range of post-harvest treatments. Edible coating is one such treatment used to reduce the post-harvest loses. Today, nanotechnology represents an area of opportunity for developing vehicles to transport certain active comppounds such as antimicrobials. Applications of this emerging technology to the development of edible coatings includes nano-emulsions.