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 |
Food market continuously generates novel products by following trends of consumers whose preferences are increasing towards ready-to-use foods. Among these minimally processed vegetables are at top as ‘quick’ and convenient products that preserve their nutritional value and texture and contain fewer additives. Further edible coatings can extend the shelf life and improve the quality of vegetables by creating a modified atmosphere inside the vegetable due to their barrier properties to gases and moisture. Sliced carrots were coated with edible coating of carboxy methyl cellulose (CMC- 1, 2 and 3 per cent) and sucrose (1, 2 and 3 per cent) and packed (200g) in polypropylene bags and shrink wrap film and analysis was carried out at 7 days interval. The physiological loss in weight and rotting index in both packaging showed an increasing trend during 21 days of storage and treatment T3 (2% CMC) recorded the lowest physiological loss and rotting index after 21 days storage. Storage period also significantly influenced the TSS and titratable acidity of minimally processed carrots and it increased with the advancement in storage period. The treatment T4 (3% CMC) recorded the highest value of 11.93oBrix in shrink wrap and 11.17oBrix in polypropylene bags. On the basis of sensory scores, treatment T3 (2% CMC) was rated best amongst all treatments for overall acceptability scores. Therefore, minimally processed with 2 per cent edible coating (CMC) is an effective treatment for extending shelf life of carrots with retention of physical, nutritional and sensory characteristics.
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