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Title: Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating
Authors: Marpudi, Sai Lakshmi
Abirami, L S S
R, Pushkala
Srividya, N
Keywords: Carica papaya;edible coating;Aloe gel;chitosan;papaya leaf;post-harvest shelf life
Issue Date: Jan-2011
Publisher: NISCAIR-CSIR, India
Abstract: Papaya is one of the main tropical fruits of India. The desiccation of fruits and perishable nature of papaya is a major drawback during transportation to distant markets and storage during glut in the market. Aloe vera gel, mainly composed of polysaccharides, has been recently explored as an edible coating owing to its antifungal activity. To improve the performance of edible coatings, various substances/chemical additives have been incorporated. Papaya leaf is a potential antifungal agent that could be used as a bio-based additive, especially, by papaya growing farmers. The present study was carried out to evaluate the ability of Aloe gel based antimicrobial coatings to reduce/control the loss of post harvest fruit quality in papaya and to compare the effects with a natural polysaccharide-chitosan, an established coating material with antifungal activity. Freshly harvested papaya fruits were coated with Aloe gel/AG (50%), papaya leaf extract/PLE incorporated Aloe gel (1:1) and 2.5% chitosan. The coated and uncoated (control) fruits were stored at 30±3°C and 42-55% RH for 15 d. Physical (PLW, fruit size), chemical (pH, titrable acidity and TSS), and sensory characteristics (colour, taste & firmness); fruit disease index (FDI), and marketability were analyzed at regular intervals during the storage period. The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d. The uncoated/control fruits exhibited significantly greater changes in all the parameters tested. Among the coated fruits, PLEAG treated fruits exhibited least changes followed by AG and chitosan coated fruits. The coatings controlled the PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decay to a great extent and thereby extended the shelf life quality of the fruits. Marketability was also found to be better for PLEAG coated fruits among the 3 coatings, followed by AG and chitosan coated fruits. The effectiveness of AG coating was found to improve on incorporation of PLE. Shelf life could be further extended in low temperature storage. This is probably the first study on utilizing a natural alternative such as Aloe-gel and PLE to extend shelf life quality in papaya. On the basis of the over all physiological changes, Aloe gel based antimicrobial coating has been identified as a suitable method to extend the shelf life of papaya fruits.
Page(s): 83-89
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.10(1) [January 2011]

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