Vol. 7, Issue 2 (2019)
Effect of shellac coating on minimally processed grapes
Author(s): Vaishali, Harsh P Sharma, Alka Sharma, A Nema and RR Gajera
Abstract: Edible coating extends the post-harvest life of fresh fruits and vegetables. Effect of different concentration of shellac coating on grapes quality and shelf life at both ambient and refrigerated conditions was studied at Guru Jambheshwar University of Science and Technology, Hisar, Haryana. The shellac coatings in different concentration were applied on the surface of the grapes by directly dipping the fruits in the solution and then dried for 15 minutes at room temperature. After coating, samples were stored at ambient (30±3oC) and refrigerated (4±1oC) conditions and analyzed after 1, 3, 5 and 7 days of storage. Grapes quality was evaluated by weight loss, firmness, titra table acidity, total soluble solid and sensory evaluation. Shellac coating having 12% shellac, 1% oleic acid, 4.4% morpholine and 0.30% ammonia was found optimum.
Pages: 1843-1848 | 423 Views 93 Downloads
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How to cite this article:
Vaishali, Harsh P Sharma, Alka Sharma, A Nema, RR Gajera. Effect of shellac coating on minimally processed grapes. Int J Chem Stud 2019;7(2):1843-1848.
