Vol. 10, Issue 6 (2022)
Effect of single layer edible coating on physico chemical properties of Alphonso mango
Author(s): PG Tipre, AA Sawant, YP Khandetod, JS Dhekale, PR Kolhe and PS Sawant
Abstract: Alphonso mango being an expensive commodity needs to be preserved throughout the shelf life to keep the good postharvest quality and attempt was made to preserve the Alphonso mango by use of single layer basic coating material made of polysaccharides, proteins and lipids. The results obtained from the experiment were noted and found to be better as minimum and maximum for various parameters on 15 days after treatment. The physiological weight loss was observed to be minimum in treatment E3 (6.41 %), firmness was maximum retained in treatment E7 (4.6 kg/cm2), maximum fruit TSS was observed in treatment E2 (22.22 ˚B), maximum fruit pH was observed in treatment E2 (5.32), minimum testable acidity was found in treatment E4 (0.21 %), maximum fruit value for reducing sugar was observed in treatment E3 (5.20 %) and maximum fruit total sugars was observed in treatment E7 (14.75%). From the results obtained treatment B2, B3, B5, B7, B9 and B11 were found to suit better for each parameter as compared to the other.
Pages: 37-44 | 423 Views 64 Downloads
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How to cite this article:
PG Tipre, AA Sawant, YP Khandetod, JS Dhekale, PR Kolhe, PS Sawant. Effect of single layer edible coating on physico chemical properties of Alphonso mango. Int J Chem Stud 2022;10(6):37-44.
