| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563478 | LWT - Food Science and Technology | 2016 | 7 Pages |
•Formulation of improved and stable Carnauba wax coating for eggplants.•Assessment of various suitable additives for Carnauba wax coating.•Carnauba wax coating resulted in higher expression of antioxidant activity.•Carnauba wax coating extends self-life of vegetables.
Eggplant has limited shelf-life of only 3 days under ambient storage conditions. The functional quality of carnauba wax (CW) is assessed with various additives for shelf-life related attributes in eggplant during ambient storage (20 ± 1 °C and RH 52–54%) in both unpackaged and packaged in 35μ polypropylene pouches. Minimum decrease (8.56 N-6.92 N and 8.56 N-5.63 N) in firmness was recorded in Poly ethylene glycol (PEG) and 0.5% Sodium alginate (SA) in diluted (1:4) CW emulsion (T2) while maximum decrease (8.56 N-5.54 N and 8.56 N-3.57 N) in control (T4) packaged and unpackaged eggplants after 12 days of storage, respectively. Maximum antioxidant activity (67.63 and 51.52 μmol Trolox equivalent antioxidant capacity (TEAC)/100 g FW) was observed in T2 treatment and minimum antioxidant activity (23.61 and 20.60 μmol TEAC/100 g FW) in control fruits in packaged and unpackaged respectively after 12 days. The minimum decrease (2.64–2.20 and 2.64–2.24) μmol tetraguaiacol (TG)/min/100 g FW) of peroxidase activity was recorded in T2 treated fruits in packaged and unpackaged eggplant respectively and maximum decrease (2.64–1.37 and 2.64–1.63 μmol TG/min/100 g FW) was obtained in control unpackaged and packaged eggplant respectively after 12 days. Packaged eggplant treated with PEG and SA in CW emulsion remained acceptable upto 12 days.
