期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2017
卷号：22
期号：2
页码：1-8
语种：English
出版社：Sciencedomain International
摘要：Aims: To study the efficacy of nanocomposite edible coating on shelf life extension of Indian olive.Study Design: Completely randomized design.Methodology: We examined the effects of different concentration of guar gum as an edible coating on shelf life of Indian olives. There are five treatments and four replication viz. T1- Guar gum 0.5%, T2- Guar gum 1%, T3- Guar gum 1.5%, T4- Guar gum 2%, T5- Control. Different observations recorded are: loss in weight (LW), decay percentage, fruit length and breadth, Total soluble solids (TSS), Acidity, Ascorbic acid, Total sugar and reducing sugar.Results: Investigation revealed that the highest results were obtained in T3 (guar gum 1.5%) in term of lowest LW% (16.85%) and decay percent (34.68%) along with preserving the chemical composition of the fruits whereas T5 gave lowest performance.Conclusion: Among the different treatments, T3 (Guar gum 1.5%) appears adequate in significantly delay in all physico-chemical parameters during storage as compared to fruits under control.
关键词：Jalpai;guar gum;fruit quality;antioxidant capacity;storage life
