DEVELOPMENT OF GUM ARABIC EDIBLE COATING FORMULATION THROUGH NANOTECHNOLOGICAL APPROACHES AND THEIR EFFECT ON PHYSICO-CHEMICAL CHANGE IN TOMATO (Solanum lycopersicum L) FRUIT DURING STORAGE
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 8
Abstract
Coating of greenish tomato fruit with gum arabic nano formulations has been found to delay the ripening process and maintained the overall quality and prolonging life of the fruit. In this research, development of gum arabic nano formulations using low energy approach method was investigated. An optimum GA-Tween-80-NaCl ratio of 1:1.5:0.5, 1.5:1.5:0.5 and 2:1.5:0.5 formed nano range droplet size 62.1, 91 and 112.5 nm with ideal stability of -14.5 mV, -22.3 mV and -13.6 mV respectively. Gum arabic in aqueous solutions of 1, 1.5 and 2 % was applied as an edible coating to semi matured tomatoes which were stored at 32 °C and 35- 42 % RH for 28 d. Fruit coated with 1.5 % gum arabic nano formulation delayed the ripening process and significantly (P≤ 0.05) found in changes of physiological loss in weight, total soluble solids, ascorbic acid and titratable acidity content to uncoated control fruit. The results conclude that by using 1.5 % gum arabic nano formulation as an edible coating, can delay the ripening process and enhance the storage life of tomatoes at 32° C and at the matured greenish yellow stage can be extended upto 14 d without any negative effects on postharvest quality. Thus, gum arabic based nano formulations could introduce a kind of safe and effective manner for extending storage time and preserved the quality of fruits and vegetables.
Authors and Affiliations
PALADUGU KRISHNADEV
Keywords
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