International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Development of edible coating for fresh fig fruit (Ficus Carica L.)


Aniket Warge, Yogita Chavan

Edible coating acts as a barrier to environmental factors and thus increases the shelf life of food by protecting them from undesirable changes like color, taste flavor and auto-oxidation. To keep this view in mind, edible coating material has been developed using a combination of chitosan (shrimp shell) and guar gum (Guar pods). A perishable food with health benefits often ends up being wasted due to their susceptibility towards microbial spoilage causing organism. Developed coating material was applied on fig as they are highly perishable in nature and was stored at 4±1˚C. Without any treating the shelf life of fig is 2 days after that it becomes unhealthy/unfit for consumption due to the yeast and mold growth on the surface of produce.
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How to cite this article:
Aniket Warge, Yogita Chavan. Development of edible coating for fresh fig fruit (Ficus Carica L.) . International Journal of Food Science and Nutrition. 2021; 6(5): 34-42.