National Academy of Agricultural Sciences (NAAS)
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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 |
A major challenge facing the fresh-cut industry is maintaining and preserving the quality of minimally processed or fresh-cut produce. A low temperature regime, although insufficient, has been the main method of overcoming this challenge so far. Thus, methods preserving the quality and extending the shelf life of minimally processed or fresh-cut produce are needed. This paper seeks to propose that edible coatings could be used to preserve the fresh-like quality of minimally processed pomegranate arils and extend their shelf life. Studies were conducted on three different edible coatings chitosan (1%), aloe vera gel (100%) and honey (10%). The coated arils were packed in clamshells and stored at different temperatures 4ºC, 7ºC and room temperature (26ºC). Findings of this study demonstrate the potential of using chitosan (1%) as edible coating has found promising to maintain aril quality with inhibited microbial growth on the surface of arils stored at cold temperature 4±1ºC during 20 days of storage.
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