Edible coating prepared with the mixer of soybean chunk and wheat grass powder were applied in cricket ball variety of sapota with the end goal of preserving its quality. Preparation of coating was done by measuring the soybean chunks extracts, accordingly based on the treatments i.e. 10, 20, 40, 60 and 80ml/L and mixing it with 1 gm of wheat grass powder which was constant for all the treatments was carried out. Soybean being rich in protein and wheat grass powder, a good source of antioxidants could be used as an alternative for synthetic plastic in food applications which can also be consumed along with the products, thereby, contributing to the reduction of environmental pollution. The post-harvest losses during storage of sapota fruit (variety cricket ball) could be effectively reduced with the application of edible coating up to a period of 12 days under ambient storage conditions. The treatment combination of soyabean chunk extract of 60gm/L with wheat grass powder of 1% (T4) gave the best result in terms of lowest spoilage percentage and physiological loss in weight. Since, sapota fruit is highly perishable and could only be stored for a period of maximum 3-4 days after ripening, therefore extending the storage period up to 12 days could be an effective alternative to get regulated market supply thus, reducing the market glut.
Ediblecoatingsoyabeanwheat germ
Sapota (Manilkara zapota L.), family Sapotaceae occupies one of the major fruit crops grown in India, Mexico, Guatemala and Venezuela (Kulkarni et al. 2007). Immature sapota has high amount of tannin (pro-anthocyanadins) which are very astringent. During ripening, tannin gets eliminated with just a low level remaining in the skin. Due to the perishable nature of the fruit, the texture and quality gets deteriorated up to 25-30% in 3 to 4 days at room temperature (Siddiqui, 2014). Consumer preference and marketing quality deteriorates rapidly once it is fully ripened as the fruit become soggy and due to this reason fresh fruits cannot be stored for indefinite period. Therefore, sapota fruit needs prudent use of post-harvest treatments followed by its ideal storage conditions in order to manage it appropriately and also for regulated market supply. Different postharvest treatments like calcium chloride or paraffin liquid which comes under chemical treatments and edible coatings such as guar gum, gum acacia, chitosan could be used to extend the shelf-life of sapota. An alternative source for packaging could also be natural polymers due to their appetizing and environment friendly nature (Siracusa et al. 2008). Edible coatings and films have come to light as a substitute for synthetic plastic for food applications and have gained considerable attention at present day because of their advantages over synthetic films. Since, edible films could be consumed along with the products it is now preferred over the traditional synthetics films (Bharti et al. 2020). There is no package to discard and even if the films are not consumed along with the products they could still bestow to the reduction of environmental pollution. These films are extracted exclusively from renewable, edible ingredients so are anticipated to degrade more readily than those made from polymeric materials (Dhanapal et al. 2012). Enhancement of the sensory properties of packaged foods could be carried out by the application of various components such as flavourings, colourings, sweeteners etc. Their demand and usage based on their natural polymers and food grade additives has been constantly expanding in the food industry (Bourtoom, 2008). The operability and workability of edible films mainly depend on their barrier, mechanical and colour properties, which in turn depend on film constitution and its formation process.
How to cite this article: Devi, M.P., Chakraborty, I., Chakraborty, A. and Bhowmick, N. (2020). Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball. Int. J. Food Ferment. Technol.,10(1): 27-31.
Source of Support: None; Conflict of Interest: None
The most important parameters in case of edible coating is the technique of application on the product, and the capacity of the coating to adhere to the surface (Shiekh et al. 2013). Food coating can be carried out by dipping or spraying, forming a thin film on the food surface which acts as a semi-permeable membrane, this in turn check the moisture loss or/and suppress the gas transfer (Lin and Zhao, 2007). These edible films also function as carriers for antimicrobial and antioxidant agents. There is no study on use of the edible coatings on sapota, hence this study was carried out and the results are reported here.
MATERIALS AND METHODS
Soybean chunks extract were prepared after boiling and crushing in water. Preparation of coating was done by measuring the soybean chunks extracts accordingly based on the treatments i.e. 10, 20, 40, 60 and 80ml/L and mixing it with 1 gm of wheat grass powder which is constant for all the treatments (T1: Soybean extract 10ml/L and wheat grass powder 1gm; T2: Soybean extract 20ml/L and wheat grass powder 1gm; T3: Soybean extract 40ml/L and wheat grass powder 1gm; T4: Soybean extract 60ml/L and wheat grass powder 1gm; T5: Soybean extract 80 ml/L and wheat grass powder 1gm; T6: Control). Matured and uniform size sapota fruits variety cricket ball was selected for the treatments where dipping was done for 10 minutes. Fruits were allowed to dry for 30 min at room temperature (25°C) and air dried, and kept it for storage. Each treatment was analysed for physicochemical parameters i.e. fruit length, breadth, TSS, total sugar, titratable acidity and pH where the observations were taken in 4 days interval checking the spoilage percentage as well as the physiological loss in weight of the treated fruits during storage under ambient room condition (average maximum temperature of 25°C and minimum temperature of 120C). Fruit length and breadth were measured by using manual vernier calliper. Chemical analysis was carried as per the standard method reported by Mazumdar and Majumder (2003). During the storage period, fruits of each replication were calculated according to the extent of spoilage. After that percent of spoilage were calculated. Sapota fruits were weighed at zero time of the storage and at 4 days intervals during the storage period. Fruits weight was recorded, then the percentage of weight loss was calculated according to the following equation
Physiological loss in weight (%) = (WI – WS) / WI × 100
Where,
WI = fruit weight at initial period; Ws = fruit weight at sampling period
RESULTS AND DISCUSSION
The investigation revealed that storage of sapota fruit variety cricket ball after treating with various amount of soybean extract and wheat grass powder could be stored for a period of 12 days. Soybean is rich in protein and wheat grass powder is a good source of antioxidants. Such ingredients were selected as they are natural and has no harmful effect to human health. Depending on the investigation we can interpret that the edible coating made up of various amount of soybean extract and wheat grass powder has a clear effect on the shelf life of cricket ball variety of sapota which lowers the weight loss as well as barrier against water loss. The basic mechanism reduces spoilage during the entire storage period. of weight loss from fresh fruit and vegetables is by The edible coating showed no particular effect on vapor pressure at different locations (Yaman and the chemical parameters such as TSS (0B), total sugar, Bayoindirli, 2002), although weight reduction could titratable acidity and pH of the fruits as illustrated in also be due to respiration (Pan and Bhowmilk, 1992). table 1. However, Physiological loss in weight (PLW), The increase in TSS and sugar content during storage length and breadth showed a gradual decrease may possibly be due to hydrolysis of starch into indicating the effect of the treatments. During storage sugars as on complete hydrolysis of starch no further of sapota fruits, as the storage period progressed the increase occurs and subsequently, a decline in these physiological loss in weight (PLW) increased in all the parameters is predictable as they along with other treatments. After 12 days of storage of sapota fruits organic acids are primary substrate for respiration there were significant differences among all the days (Wills et al. 1980). Due to an increase in malic enzyme of observations. The maximum physiological loss and pyruvate decarboxylation reaction the decrease in weight was observed in T6 (control), whereas the in titratable acids were observed during ripening minimum was recorded in T4 i.e. fruits coated with and storage during the climacteric period. Mahmud 60ml/L of soybean extract and 1% of wheat grass as et al. (2008) also observed a higher acidity in papaya depicted in table 1. Due to the effects of these coatings fruits treated with Calcium chloride during storage the reduction in weight loss was probably observed probably due to delay in ripening process. The as a semi-permeable barrier would have been created spoilage percent revealed that storage of sapota against oxygen, carbon dioxide, moisture and solute fruit variety cricket ball after treating with various movement, thereby reducing respiration, water loss amount of soybean extract and wheat grass powder and oxidation reaction rates (Baldwin et al. 1999). thus, reduces the post-harvest losses during storage Fruits coated with 60ml/L of soybean extract and up to some extent. As illustrated in Fig. 1, it was 1% of wheat grass (T4) had minimum weight loss observed that sapota fruits with no treatment i.e. T6 during storage as compared to the fruits under (control) showed maximum percent spoilage (71.1%) control, and weight loss increased gradually during as compared to those coated with soybean extract the storage period. The results obtained indicated and wheat grass powder in all the observations that such coatings reduced weight loss and acts as during the storage periods. Among the treatments T4 (soybean extract 60ml/L and wheat grass powder 1gm) gave the least percent spoilage (51.6%) during the storage period.
Effect of different treatments on physiological loss in weight (%), TSS (0B), total sugar (%), titratable Acidity (%) and pH of sapota fruit var. cricket ball during storage
Effect of different treatments on spoilage percent of sapota fruits during storage
Processing Cost
Keeping these points in mind it can be stated that coating prepared with 60ml/L of soybean extract and 1% of wheat grass is having a significant effect on the shelf-life as well as the physical appearance of the fruits without effecting its chemical composition, which will be directly increasing the keeping quality along with an increased market value besides easing the transporting of such fruit which is known for its excellent amount of carbohydrates, tannin and antioxidant with a huge amount of moisture content. The processing cost of such coating is cheap and cost of one kg of fruits comes about ₹ 25 per Kg of fruits (Table 2) which is affordable and is also made up of natural and easily available materials which have effect on the health of consumers.
CONCLUSION
The storage study has clearly shown that the postharvest losses during storage of sapota fruit variety cricket ball could be effectively reduced with the application of edible coating up to a period of 12 days under ambient storage condition. The treatment combination of soyabean chunk extract of 60 gm/L with wheat grass powder of 1% (T4) gave the best result in terms of lowest spoilage percentage and physiological loss in weight while the chemical parameters showed no particular effect, irrespective of the treatments. Since sapota fruit is very perishable and could only be stored for a period of maximum 3-4 days after ripening, extending the storage period up to 12 days could be an alternative to get regulated market supply thus, reducing market glut.
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