PJB-2021-597
EFFECT OF GUM CORDIA AND ITS COMPOSITE EDIBLE COATING ON THE SHELF LIFE OF MANGOES (CHONSA VAR.)
Mohammed Abdul Haq
Abstract
This study aimed to investigate the effects of gum cordia (Cordia myxa) coating on ripening of Chonsa variety of mangoes. Gum cordia alone and in combination with beeswax was used for this purpose. The coated and uncoated mangoes were stored under ambient conditions and physicochemical parameters of ripening (weight loss, firmness, total soluble solids, total titratable acidity, and ascorbic acid) were determined every day during 11 days of storage. Control mangoes exhibited typical behavior of climacteric fruits. The mangoes coated with gum cordia alone resulted in impaired metabolism. Incorporation of beeswax in to the coating solution resulted in normal physiological behavior. These coatings delayed the ripening as judged by sharp change in firmness and total soluble solids. The most effective level of beeswax coating was found to be 10% which delayed the ripening up to 3 days. This is the first reported study on the use of gum cordia on fresh commodities.
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