Articles
Effect of moringa based edible coatings to enhance quality and shelf life of papaya (Carica papaya L.)
Article number
1299_16
Pages
99 – 108
Language
English
Abstract
The study investigated the efficacy of moringa based edible coatings as postharvest treatment to reduce disease incidence on papaya (Carica papaya L.) ‘Papino’ fruit during storage.
Fruit were treated with prochloraz as well as moringa based chitosan (CN) of two levels (1.5 and 2%) and moringa based 1% carboxyl methyl cellulose (CMC). Treated fruit were stored in cold storage at 10°C for 21 days and fruits were then left outside at room temperature for 12 days to study the shelf life.
Results showed that treated fruit with moringa based edible coatings showed significant reduction in ethylene production, respiration rate and mass loss.
And further moringa based edible coatings displayed antifungal properties by suppressing fungal growth.
In conclusion the moringa based edible coating can potentially be used by fruit industries and this would have a better preference than synthetic chemical as it has no safety concerns.
Fruit were treated with prochloraz as well as moringa based chitosan (CN) of two levels (1.5 and 2%) and moringa based 1% carboxyl methyl cellulose (CMC). Treated fruit were stored in cold storage at 10°C for 21 days and fruits were then left outside at room temperature for 12 days to study the shelf life.
Results showed that treated fruit with moringa based edible coatings showed significant reduction in ethylene production, respiration rate and mass loss.
And further moringa based edible coatings displayed antifungal properties by suppressing fungal growth.
In conclusion the moringa based edible coating can potentially be used by fruit industries and this would have a better preference than synthetic chemical as it has no safety concerns.
Authors
S. Mthembu, S.Z. Tesfay, L.S. Magwaza, A. Mditshwa
Keywords
chitosan, carboxymethyl cellulose, prochloraz, quality, ripening
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