Articles
A coating formula developed from Neolitsea cassia leaf extract extends storage life of lime (Citrus aurantifolia) fruit
Article number
1336_24
Pages
181 – 188
Language
English
Abstract
Lime fruit, a non-climacteric, seasonal crop becomes unmarketable after 6-7 days from harvesting.
Hence, a study was conducted to develop Neolitsea cassia leaf mucilage-based wax coating with the objective of maintaining the internal and external quality of lime (Citrus aurantifolia) fruit for extended postharvest life.
Leaf extract of 75% N. cassia, 3% sunflower oil, 2% lecithin and 20% glycerol were included in the developed formula.
Lime fruit harvested at the commercial maturity were brought to the laboratory and divided into four lots each containing 100 fruit.
Two lots of lime fruit were dipped in the developed coating for one minute.
Then both coated and non-coated fruit were kept in plastic crate and stored in ambient (32±2°C, RH 70%) and cold room conditions (10±2°C, RH 85%). Evaluation of physicochemical attributes were conducted before treatment and thereafter at 2-day interval for limes stored at ambient condition and 8-day interval for limes stored at cold room until the fruit exhibit limit of marketability.
Limes that were coated showed highest storage life of 12 days under ambient conditions and minimum of 48 days when stored under cold room conditions.
The fruit also displayed green colour of peel at the end of 48 days.
Lowest storage life was shown by non-coated fruit kept under ambient condition of which marketable life was ended by 6 days.
The lowest rate of peel yellowing (P<0.05), higher firmness, lowest physiological weight loss, higher acidity, higher ascorbic acid content and higher soluble solids were maintained by coated lime stored in low temperature conditions.
Hence, a study was conducted to develop Neolitsea cassia leaf mucilage-based wax coating with the objective of maintaining the internal and external quality of lime (Citrus aurantifolia) fruit for extended postharvest life.
Leaf extract of 75% N. cassia, 3% sunflower oil, 2% lecithin and 20% glycerol were included in the developed formula.
Lime fruit harvested at the commercial maturity were brought to the laboratory and divided into four lots each containing 100 fruit.
Two lots of lime fruit were dipped in the developed coating for one minute.
Then both coated and non-coated fruit were kept in plastic crate and stored in ambient (32±2°C, RH 70%) and cold room conditions (10±2°C, RH 85%). Evaluation of physicochemical attributes were conducted before treatment and thereafter at 2-day interval for limes stored at ambient condition and 8-day interval for limes stored at cold room until the fruit exhibit limit of marketability.
Limes that were coated showed highest storage life of 12 days under ambient conditions and minimum of 48 days when stored under cold room conditions.
The fruit also displayed green colour of peel at the end of 48 days.
Lowest storage life was shown by non-coated fruit kept under ambient condition of which marketable life was ended by 6 days.
The lowest rate of peel yellowing (P<0.05), higher firmness, lowest physiological weight loss, higher acidity, higher ascorbic acid content and higher soluble solids were maintained by coated lime stored in low temperature conditions.
Authors
N.K.S. Kithmini, W.A.H. Champa, M.S.W. De Silva, R.M.N.A. Wijewardhana
Keywords
edible coating, plant mucilage, physiochemical attributes, marketable life, low temperature conditions, non-climacteric
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