Effect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage

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dc.contributor.advisorGill, Parmpal Singh
dc.contributor.authorAjay
dc.date.accessioned2024-01-08T10:34:26Z
dc.date.available2024-01-08T10:34:26Z
dc.date.issued2023
dc.description.abstractThe present investigations entitled ‘Effect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage’ were conducted in Postharvest Laboratory, Department of Fruit Science, Punjab Agricultural University, Ludhiana during 2022. The fruit were applied with coatings of gum arabic, xanthan gum and carrageenan alone and their combination with cinnamic acid at different concentrations and stored at low temperature (12 ± 1 °C and 85-90 % RH) for 28 days. Both coated and uncoated fruit were analyzed for different physico-chemical attributes and enzymatic assays on 7th, 14th, 21st, and 28th day for stored fruit. The experiment was laid out in completely randomized design. It was concluded that under low temperature storage conditions, the composite coatings of GA 20 % + CA 0.2 %, XG 1.0 % + CA 0.2 % and CG 1.0 % + CA 0.2 % efficiently delayed the ripening process and preserved the fruit quality attributes in ‘Dusehri’ mango up to 28 days of storage period. Fruit applied with these coating recorded the lowest weight loss, membrane permeability & fruit decay and maintained significantly higher fruit firmness, organoleptic profile, TSS, titratable acidity, sugars, vitamin C, TPC, TFC, TCC and TAA. Also, these treatments registered higher activities of antioxidant enzymes (PAL, SOD, CAT and POD) and suppressed the activities of PME, CL and PG cell wall degrading enzymes.
dc.identifier.citationAjay (2023). Effect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810205972
dc.keywordsAntioxidants
dc.keywordsCarrageenan
dc.keywordsCinnamic acid
dc.keywordsEnzyme activity
dc.keywordsFruit quality
dc.keywordsGum arabic
dc.keywordsMango
dc.keywordsPostharvest life
dc.keywordsXanthan gum
dc.language.isoEnglish
dc.pages121
dc.publisherPunjab Agricultural University
dc.research.problemEffect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage
dc.subFruit Science
dc.themeEffect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage
dc.these.typeM.Sc
dc.titleEffect of edible coatings enriched with cinnamic acid on postharvest life and quality of mango fruit under low temperature storage
dc.typeThesis
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