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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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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.2016.5(9): 120-130
DOI: http://dx.doi.org/10.20546/ijcmas.2016.509.014


Resins as a Preservative for Fruits and Vegetables
D.Yuvaraj, B. Suvasini* and R. Fouziya
Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Avadi, India  
*Corresponding author
Abstract:

The shelf life period is the main criteria for every food to be fresh and edible for consumption. The main objective of this study is to enhance the durability of fruits so as to store the fruits fresh, import and export without getting spoiled by atmospheric pathogens, moisture, etc which are the route cause for food spoilage. The resins of Prunus amygdalus dulcis and Acacia nilotica were analysed to use as an alternative to waxes that are being coated for preservation. Differential scanning calorimetric analysis and thermogravimetry analysis of the resins showed the stability and degradation of the resins. Results show that resins were stable up to 270-280˚C and hence climatic temperatures will not have any effect on the resins coated on the fruits. Toxicity studies were performed to check the safe levels of the resins and the resins of Prunus amygdalus dulcis and Acacia nilotica possessed 0% and 10% mortality respectively. The fruits were coated with the resins to check their activity to increase their shelf life. It was observed that the fruits coated with Prunus dulcis gum were more desirable compared to those coated with Acacia nilotica gum.


Keywords: Differential scanning calorimetry, Thermogravimetry, Prunus amygdalus dulcis, Acacia nilotica.
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How to cite this article:

Yuvaraj, D., B. Suvasini and Fouziya, R. 2016.  Resins as a Preservative for Fruits and Vegetables.Int.J.Curr.Microbiol.App.Sci. 5(9): 120-130. doi: http://dx.doi.org/10.20546/ijcmas.2016.509.014