Vol. 11, Special Issue 9 (2022)

Author(s):
Chitra K, Rasheeda Shameem M and S Arivoli

Abstract:
Figs (Ficus carica) is a nutritious fruit that has perishable behaviour during storage period. The application of edible coating could be an alternative to preserve the quality and extend the fruit's shelf life. However, there is currently a lack of knowledge regarding the use of post-harvest technology to increase the shelf life of fig fruits. Therefore, in the present study the effect of four different coatings, namely Gelatin, Guar gum, Guar gum – Gelatin bilayer coating and Gelatin – Guar gum bilayer coating incorporated with Grapefruit seed extract (GSE) on the post-harvest quality of fig fruits were studied. Fig fruits dripped in distilled water was used as control. The changes in weight loss, pH, total soluble solids (TSS), and titratable acidity (TA), firmness and total polyphenol contents of fig fruits stored at 4 °C for 15 days were monitored. The findings indicated that gelatin – guar gum bilayer coating incorporated with GSE had a more potent preservation effect than other coatings. In comparison to other treatments, figs coated fruits with Gelatin – Guar gum bilayer coating showed significantly (p<0.05) less weight loss, pH, TSS, and TSS/TA ratio. Furthermore, compared to other treatments, figs coated with Gelatin – Guar gum bilayer coating showed noticeably higher firmness, TA, and polyphenol content. Therefore, the bilayer coating made of Gelatin – Guar gum incorporated with GSE can act as an efficient edible coating for maintaining the post-harvest shelf life of fig fruits.