Influences of Edible Coating on the Quality and Sensory Attributes of Elaeagnus umbellate Berry Fruits

摘要

Present research was done to study the effect of coating on the chemical and sensory properties of Elaeagnus umbellate berry fruits produced in area of Poonch, Pakistan. Different concentrations (0.5, 1.0, 1.5 and 2.0 %) of chitosan coating were made. Fruits were dipped, dry and stored at 27 °C, at intervals of 3 days for 18 days. During examination, physio-chemical and sensory parameters such as colour, flavour, taste, texture and overall acceptability (scores) were evaluated during storage. A decreasing trend in total soluble solids and pH values were witnessed during storage. However, higher concentrations of chitosan coating retain total soluble solids and pH values. Titratable acidity decreased initially in all treatments with a rapid decline in control followed by lower concentrations of chitosan. Whereas, higher sensorial scores were achieved at higher concentrations of chitosan. This study revealed that 2 % concentration of chitosan was effective in retaining keeping quality of berry fruits significantly up to 13 days at ambient storage.