出版社：Pakistan Society of Food Scientists and Technologists
摘要：In this study, alginate and chitosan based coatings were prepared and their effect on minimizing the postharvest losses and allied nutritional attributes in minimally processed melon dices. Meanwhile, a comparison with the commercial wax coating was also estimated. Results showed that moisture loss was reduced to 4.26 (Chitosan 3%) as compared to 15.01% in T 0 (Control) in melon. Likewise, pH and titratable acidity was appreciably maintained by the coating application. The ascorbic acid contents were retained considerably in the coated treatments with 16.12mg/100g in T 3 (Chitosan 3%) as compared to 14.54mg/100gm in T 0 (Control) in coated dices. It is concluded that edible coatings served to resist weight loss, maintain pH and ascorbic acid levels in treated fruits. Resultantly, overall quality and shelf life was enhanced by the application of coatings. Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities
关键词：Edible coatings; shelflife; quality; ascorbic acid; moisture loss
