volume 32 issue 4 (december 2012) : 319 - 322
EFFECT OF EDIBLE COATINGS ON QUALITY ATTRIBUTES OF GUAVA VARIETIES L-49 AND ALLAHABAD SAFEDA DURING INITIAL STAGE OF STORAGE
1Department of Food Science and Technology ,
JNKVV, Jabalpur-482 004, India
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Agricultural Science Digest
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volume 32 issue 4 (december 2012) : 319 - 322
EFFECT OF EDIBLE COATINGS ON QUALITY ATTRIBUTES OF GUAVA VARIETIES L-49 AND ALLAHABAD SAFEDA DURING INITIAL STAGE OF STORAGE
1Department of Food Science and Technology ,
JNKVV, Jabalpur-482 004, India
ABSTRACT
The study was undertaken to determine the effect of edible coating on quality attributes of guava varieties – firmness, moisture content, TSS, acidity, vitamin c, total sugar, reducing sugar colour value and overall acceptability. The statistical analysis of sensory attributes showed that there was significant variation in all coating and both guava varieties and L-49 guava fruits coated with 100 % aloe vera gel was found significantly superior than other treatments. The values for firmness 5.9 Kg/cm2, ,TSS -10.9, acidity 0.78%,vitamin C 299.6 mg/100gm ,total sugar 7.9% ,reducing sugar 3.9% and overall acceptability was 8.75.
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In this Article
APC
APC cover the cost of turning a manuscript into a published manuscript through peer-review process, editorial work as well as the cost of hosting, distributing, indexing and promoting the manuscript.
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Published In
Agricultural Science Digest