International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 5 (2018)

Gum Arabic and ascorbic acid coating maintains postharvest quality and extends shelf-life of Pomelo (Citrus maxima) Segments

Author(s): Geeta R Gandalati, Neena Joshi
Abstract: Pomelo (Citrus maxima) is an unconventional fruit. Though the fruit is reported to have several health benefits its use is limited as peeling of its thick rind is difficult at household level compared to other fruits. Ready-to-eat segments thus are a viable option. A gum arabic based edible coating with 5 per cent ascorbic acid was developed to assess postharvest quality of Pomelo segments. Coated segments were stored alternately in sealed HDPE pouches and vacuum packed HDPE pouches at 5ÂșC. The results showed that compared to uncoated segments coated ones had higher titratable acidity, ascorbic acid, antioxidant activity and sensory acceptability. Also coating of segments resulted in reduced microbial population. Thus, these results demonstrate that edible coating with ascorbic acid was effective in maintaining quality of Pomelo segments. Also, combination of coating and vacuum packaging was more effective and ideal technique for extending shelf-life of Pomelo segments.
Pages: 93-100  |  333 Views  306 Downloads
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