TY - JOUR
T1 - Effect of Taro Corm Mucilage and Black Seed Oil as Edible Coatings on the Shelf-Life and Quality of Fresh Guava
AU - Shanta, Sumaiya Sultana
AU - Ahmed, Tanvir
AU - Jubayer, Md Fahad
AU - Sharma, Minaxi
AU - Sridhar, Kandi
AU - Hoque, Md Mozammel
AU - Rana, Md Rahmatuzzaman
AU - Inbaraj, Baskaran Stephen
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/2
Y1 - 2023/2
N2 - This study aimed to assess the influence of taro mucilage (TM) and black seed oil (BSO) as an edible coating to extend guava fruits’ shelf-life and quality attributes. Four different edible coatings were applied, namely, T1 (1% TM + 0.75% glycerol + 0.5% BSO), T2 (5% TM + 0.75% glycerol + 0.5% BSO), T3 (0.75% glycerol + 0.5% BSO), and T4 (1% chitosan + 0.75% glycerol + 0.5% BSO). Different quality parameters, including weight loss, surface color, firmness, chlorophyll, vitamin C, phenolic content, antioxidant, malondialdehyde, and microbial load, were measured at a regular interval. Significant differences were observed between the coated and uncoated (control) fruits. Compared to the control fruit, weight loss was decreased in all the treated fruits, and T2 treatment retained the highest weight compared to other treatments. Fruits treated with T2 and T4 treatments retained high levels of vitamin C throughout the storage period. After 9 days, T4 treatment showed the lowest increase of microbial growth compared to other treatments. At the end of the storage period, results showed that the sample treated with 5% mucilage retained a higher level of polyphenol, antioxidant, and vitamin C content. Furthermore, the addition of BSO improved the antibacterial and antioxidant properties of coated guava. The results of this study indicate that a polysaccharide-based edible coating mixed with BSO improved the quality parameters and extended the shelf-life.
AB - This study aimed to assess the influence of taro mucilage (TM) and black seed oil (BSO) as an edible coating to extend guava fruits’ shelf-life and quality attributes. Four different edible coatings were applied, namely, T1 (1% TM + 0.75% glycerol + 0.5% BSO), T2 (5% TM + 0.75% glycerol + 0.5% BSO), T3 (0.75% glycerol + 0.5% BSO), and T4 (1% chitosan + 0.75% glycerol + 0.5% BSO). Different quality parameters, including weight loss, surface color, firmness, chlorophyll, vitamin C, phenolic content, antioxidant, malondialdehyde, and microbial load, were measured at a regular interval. Significant differences were observed between the coated and uncoated (control) fruits. Compared to the control fruit, weight loss was decreased in all the treated fruits, and T2 treatment retained the highest weight compared to other treatments. Fruits treated with T2 and T4 treatments retained high levels of vitamin C throughout the storage period. After 9 days, T4 treatment showed the lowest increase of microbial growth compared to other treatments. At the end of the storage period, results showed that the sample treated with 5% mucilage retained a higher level of polyphenol, antioxidant, and vitamin C content. Furthermore, the addition of BSO improved the antibacterial and antioxidant properties of coated guava. The results of this study indicate that a polysaccharide-based edible coating mixed with BSO improved the quality parameters and extended the shelf-life.
KW - edible coatings
KW - firmness
KW - guava
KW - malondialdehyde
KW - shelf-life
KW - taro corm mucilage
UR - http://www.scopus.com/inward/record.url?scp=85148945413&partnerID=8YFLogxK
U2 - 10.3390/agronomy13020538
DO - 10.3390/agronomy13020538
M3 - Article
AN - SCOPUS:85148945413
SN - 2073-4395
VL - 13
JO - Agronomy
JF - Agronomy
IS - 2
M1 - 538
ER -