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Study of Application of Composite Coating of Guar Gum-Garlic Oil on Grapes

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Title Study of Application of Composite Coating of Guar Gum-Garlic Oil on Grapes
Not Available
 
Creator J. Jankar
V. Pawar
A. K. Sharma
 
Subject Thompson Seedless, Shelf life, Storage, Quality, Microbial status, Antioxidants
 
Description Not Available
Prevailing high temperature during harvesting to consumption of grapes in India
results in accelerated water loss, faster respiration, physiological weight loss,
rachis browning, berry shattering, poor shelf life and finally leads to significant
post-harvest losses. Fruit surface is protected by the application of coating to
maintain its freshness and shelf life for longer duration. Present experiment was
designed to determine the effectiveness of guar gum (GG)/Garlic Oil (GO)
composite coatings for maintaining the quality of Thompson Seedless grapes
while stored at 10°C and 60-65 per cent relative humidity. Coating emulsions were
formulated using guar gum (0.5 per cent) with different GO concentrations viz.,
0.125, 0.5 and 1 per cent as T1, T2, T3, respectively and uncoated grapes were
used as a control (T4). The recorded data showed that coated berries were
registered with delayed changes in total soluble solids and titratable acidity in
comparison to control. Physiological loss in weight in coated treatments were
effectively lowered. Antioxidant activities and total phenols were increased in
treated berries during the storage. Microbial load and total plate counts were
decreased in coated berries. Among four treatments, T2 and T3 showed better
results than other treatments. Results of present study indicated that treatment T2
was effective in maintaining quality of Thompson Seedless grapes when stored at
10° and 60-65 per cent RH.
Not Available
 
Date 2020-05-14T06:56:19Z
2020-05-14T06:56:19Z
2020-01-20
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/35616
 
Language English
 
Relation Not Available;
 
Publisher Not Available