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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 160-174
DOI: https://doi.org/10.20546/ijcmas.2017.605.019


Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)
Arpit V. Joshi*, Nilanjana S. Baraiya, Pinal B. Vyas and T.V. Ramana Rao
P.G. Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Anand 388120, Gujarat, India
*Corresponding author
Abstract:

The perishable nature of papaya (Carica papaya L.) fruits is a major disadvantage of its transportation process to far places and storage in the market. Thus the current study has been undertaken with an objective of extending its shelf life with the edible coating comprised of gum ghatti (1%, 2% and 3%) and clove oil (0.1%). The quality characteristics of papaya were monitored at a regular interval of three days during their storage period at room temperature (25 ± 2 ºC). Gum ghatti combined with the clove oil reduced the weight loss, decay percentage, accumulation of TSS and total sugars by diminishing the rate of respiration and metabolism in coated fruits. Moreover, the coated fruits enhanced the levels of phenolics, ascorbic acid and antioxidant activity in these fruits. The activities of cell wall modifying enzymes, polygalacturonase (PG) and cellulase, were reduced in the treated sets as compared to that of the control set. These results suggest that the coating of gum ghatti combined with clove oil delays the ripening and softening in papaya fruits, thereby extend their shelf life and improve their quality characteristics.


Keywords: Edible coating, Carica papaya L, Postharvest technology, Gum ghatti, Clove oil, Shelf life
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How to cite this article:

Arpit V. Joshi, Nilanjana S. Baraiya, Pinal B. Vyas and Ramana Rao, T.V. 2017. Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)Int.J.Curr.Microbiol.App.Sci. 6(5): 160-174. doi: https://doi.org/10.20546/ijcmas.2017.605.019