International Journal of Food Science and Nutrition

Authors
Deepika Kohli, Aanchal Srivastava, Sanjay Kumar, Shuchi Upadhyay, Gurpreet Kaur

Abstract
The present study was carried out to evaluate the effect of coating on the quality of papaya fruit. The freshly harvested papaya fruits were sliced in equal size and coated with 2%, 3% and 4% CMC. The coated and uncoated fruits were stored at 4^oC for 14 days. The quality of fruits was checked on the basis of change in TSS, physiological weight loss, size loss and vitamin C. It was found that the 4% CMC coated material shows minimum change in quality during storage as compare to other coated and uncoated material. The maximum change in TSS was 40% in uncoated samples. The physiological weight of samples decreases gradually during storage and maximum weight loss of 49 % was obtained in case of controlled samples. The size loss was observed to be minimum of 13% for 4% CMC coated fruits. The vitamin C loss was also observed during storage and maximum of 25% for uncoated samples was obtained.