EFFECT OF K-CASEIN-CHLORELLA-CARVACROL COATING FOR ENHANCING SHELF LIFE OF SAPODILLA FRUIT (Article)

Abstract

Background: About 40–45 % of harvested fruits and vegetables are exorcized due to spoilage, which is a major waste of food resources. Extending the shelf life of fruits/vegetables we ensure that the efforts of farmers are effectively utilized. Sustaining freshness, minimal food loss and availability of seasonal fruits are the added advantages for longer shelf life. Methods: In this perspective, this research work was executed to explore the effect of k-casein-chlorella-carvacrol (kCC) aggregate as an edible coating on sapodilla to improve the shelf-life period. Fruits without coating were taken as control, and for coated fruits, the efficacy of the aggregate was evaluated by physicochemical and antimicrobial analysis. Compared to the control, the coated fruits showed a statistically noteworthy improvement (P < 0.05) in properties, including total soluble solids (TSS), antioxidant activity (AA), titratable acidity (TA), total phenolic content (TPC), weight loss (WL), and pH. The WL was reduced by 20 % over a 15-day storage period, compared to only 5 days for the control. TA and TSS results proved that the kCC coating can reduce the acidity. An AA and TPC result evince the delayed ripening of sapodilla up to 12 days. Significant findings: The kCC edible coating can enhance the quality and extend the shelf life of sapodilla. Furthermore, it may be an effective edible coating for other perishable fruits and vegetables. The coating also demonstrated significant efficacy against Escherichia coli, Enterococcus faecalis, Pseudomonas aeruginosa, and Staphylococcus aureus.