Combined effect of edible coating and packaging materials on post harvest storage life of plum fruits
An experiment was conducted to investigate the effect of edible coating and different packaging materials on the post harvest storage life of plum fruits. The edible coating was comprised of [gum arabic (1%) + glycerine (2%)]. After applying the edible coating fruits were stored in different packaging materials such as polyethylene, newspaper, soft board carton, rice paper and wooden crate. While one treatment was kept as control in an open shelf of 48" x 40" neither edible coated nor packed. The physicochemical and organoleptic characteristics such as weight loss, total soluble solids (TSS), decay index, titratable acidity, ascorbic acid content and overall sensory acceptability were determined at an interval of three days up to the successful completion of the study (15 days). Statistical analysis showed that edible coating and packaging materials have significant (P<0.05) effects on the weight loss, decay index, acidity and over all acceptability of the plum fruits during storage while non significant results were obtained for ascorbic acid and TSS. The TSS increased during storage but individual packaging had non-significant effect on the TSS. Ascorbic acid decreased from 5.76-4.77mg/100g during storage for all treatments because of its oxidation during storage. Acidity percentage was first decreased (2.31- 1.95 %) for nine days and then increased (1.96-1.99 %). Similarly significant decrease was observed in overall sensory acceptability (8.85-2.27), while a significant increase was observed in decay index (0-33.92 %) and % weight loss (0-2.27) during storage. Results showed that plum fruits stored in soft board carton with edible coating were found to be most acceptable as per physico-chemical and sensory analyses.