<b>Development and application of edible skin coatings to improve the quality of kinnow during storage

Authors

  • Ahmad Din Ayub Agricultural Research Institute
  • Muhammad Nadeem University of Sargodha
  • Moazzam Rafique Khan University of Agriculture
  • Muhammad Asim Shabbir University of Agriculture

DOI:

https://doi.org/10.4025/actascitechnol.v37i1.19940

Keywords:

edible coatings, citrus, post harvest, shelf life, food safety, quality

Abstract

This study aimed to develop and investigate the effect of application of indigenous skin coating materials for kinnow fruit, which surely would have superior effect on shelf stability and an attractive alternate for inedible coatings. Economical and underutilized sources were explored for this purpose. Eight different formulations were developed to check their suitability through various physico-chemical analyses. It was concluded that edible coating prepared from corn starch, stearic acid, jojoba oil and monoglycerides (T8) was observed best in terms of physico-chemical properties of fruits and significantly increased the shelf life.

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Author Biography

Muhammad Nadeem, University of Sargodha

Institute of Food Science & Nutrition, University of Sargodha, Sargodha, Pakistan

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Published

2015-01-06

How to Cite

Din, A., Nadeem, M., Khan, M. R., & Shabbir, M. A. (2015). <b>Development and application of edible skin coatings to improve the quality of kinnow during storage. Acta Scientiarum. Technology, 37(1), 111–116. https://doi.org/10.4025/actascitechnol.v37i1.19940

Issue

Vol. 37 No. 1 (2015)

Section

Food Technology

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