Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

• Published in: Journal of food science and technology 2017-11, Vol.54 (12), p.3917-3927
• Main Authors: Dave, Rudri K., Ramana Rao, T. V., Nandane, A. S.
• Format: Article
• Language: English
• Subjects: Additives; Ambient temperature; Ascorbic acid; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorophyll; Coating effects; Coatings; Esterase; Firmness; Food preservation; Food processing industry; Food quality; Food Science; Formulations; Fruits; Galactosidase; Life extension; Methylcellulose; Nutrition; Nutritive value; Oils & fats; Olive oil; Original; Original Article; Pears; Pectin; Polygalacturonase; Post-harvest decay; Potassium; Potassium sorbate; Response surface methodology; Shelf life; Studies; Sugar; Vegetables; β-Galactosidase
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2850-y

Application of edible coatings is a suitable method to maintain the quality and reduce post-harvest losses in fresh vegetables and fruits. Pear fruits being climacteric have a short shelf life, and coating is considered as one of the most popular techniques to prolong its shelf life.The present study evaluates the effect of optimized edible coatings containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on ‘Babughosha’ Pears ( Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH). Four different coatings optimized by response surface methodology study were used in the present experiment. The results of the present study shows that the optimized edible coatings help retain the firmness of fruits and lowered the moisture loss. The tested combination of coating could also withhold the levels of ascorbic acid, chlorophyll and sugar contents in the treated fruits. Activities of enzymes associated with fruit softening (β-galactosidase, polygalacturonase, pectin methyl esterase) showed delayed peaks. Amongst all treatments, T1 (SPI 5.0%, HPMC 0.40%, Olive oil 1%, Potassium sorbate 0.22%) and T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) were found to have pronounced effect on retention of nutritional quality in pears. Observations of shelf-life extension established that T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) was successful in extending shelf-life of pear fruits up to 15 days, as compared to 8 days for untreated pear fruits.