PJB-2019-279
Physiochemical analysis of Prunus Armenica for shelf life at different concentrations of alginate coatings
Mir Muhammad Nasir Qayyum
Abstract
Apricot is a highly perishable fruit and has many health and nutritional benefits so it is important to preserve apricot in a natural way. Present study was conducted to preserve apricot in a natural form using different concentrations of alginate as edible coating. Effect of the different concentrations of the coating on shelf life, phytochemical and sensory properties were analyzed under refrigeration temperature for 30 days with five days’ interval. The pH, weight loss and TSS were increased with the storage and maximum increase was shown by control and 1.5% alginate coated apricot compared to 2.5% and3.5% alginate coated apricot. Titratable acidity, moisture and ascorbic content were decreased with storage and maximum decrease was shown by control and 1.5% alginate coated apricot compared to 2.5% and 3.5% alginate coated apricot. It was observed that total, reducing and non-reducing sugars increased in control up to 15 days, in 1.5% alginate coated apricot increased up to 20 days and thereafter decreased, respectively, whereas in 2.5% and 3.5% alginate coated apricot a gradual increase was observed with till the end of storage.
To Cite this article:
Download
