National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The perishable nature of papaya (Carica papaya L.) fruits is a major disadvantage of its transportation process to far places and storage in the market. Thus the current study has been undertaken with an objective of extending its shelf life with the edible coating comprised of gum ghatti (1%, 2% and 3%) and clove oil (0.1%). The quality characteristics of papaya were monitored at a regular interval of three days during their storage period at room temperature (25 ± 2 ºC). Gum ghatti combined with the clove oil reduced the weight loss, decay percentage, accumulation of TSS and total sugars by diminishing the rate of respiration and metabolism in coated fruits. Moreover, the coated fruits enhanced the levels of phenolics, ascorbic acid and antioxidant activity in these fruits. The activities of cell wall modifying enzymes, polygalacturonase (PG) and cellulase, were reduced in the treated sets as compared to that of the control set. These results suggest that the coating of gum ghatti combined with clove oil delays the ripening and softening in papaya fruits, thereby extend their shelf life and improve their quality characteristics.
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