摘要：Apricot is a highly perishable fruit and has many health and nutritional benefits so it is important to preserve apricot in a natural way. The present study was conducted to preserve apricot in a natural form using different concentrations of alginate as an edible coating. Effect of the different concentrations of the coating on shelf life, phytochcmical and sensory properties was analyzed under refrigeration temperature for 30 days with five days’ interval. It was observed that total carotenoid, phenolic, antioxidant and flavonoid contents were higher in control and 1.5% alginate coated apricot stored for 15 days and thereafter a decrease was observed. Whereas in 2.5% and 3.5% alginate coated apricot, a gradually increasing trend was observed till the end of storage. All of the sensory parameters were decreased with the extension of storage except taste which was increased.
