期刊名称：International Journal of Food and Allied Sciences
电子版ISSN：2413-2543
出版年度：2015
卷号：1
期号：1
页码：11-17
语种：English
出版社：Institute of Food Science and Nutrition, BZU, Multan - Pakistan
摘要：In present Research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies. The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal potential but at relatively higher concentrations (>6%).
