Development and application of food by-product extracts based edible coating on fruits

Abstract

The postharvest losses of papaya fruits are important concerns during storage, shipping and marketing. These losses might happen because of things like microbial infection, temperature, improper handling, and other factors. Using edible coatings that are made from food by-product extracts and last longer will help lower this. This study was carried out to determine the effect of a moringa seed oil–starch coating on the quality of post -harvested papaya at different storage temperatures for 15 days of storage. Post- harvested papayas purchased from market were divided into two groups: the first group was coated with the moringa seed oil–starch edible coating, while the other one was not coated (control). Each group was divided into three other subgroups, for storage at 4, 10, and 25℃. Different quality parameters, including weight loss, color change, total soluble solid (TSS), total carotenoid content, titratable acidity (TA), TSS: TA, pH and microbial analysis were evaluated. The lower the temperature, the more papaya was preserved for 15 days, with increase in temperature the loss in evaluated parameters was observed. But the loss for noncoated (control) was more as compared to the coated samples. Moringa seed oil-starch edible coating has the potential to preserve the nutritional value and quality attributes of post-harvested papayas. This edible coating was considered eco-friendly; it helps to reduce food by-product extract waste.