Development of an Edible Coating for Extending the Shelf Life of Manilkara Zapota (Sapodilla)

Development of an Edible Coating for Extending the Shelf Life of Manilkara Zapota (Sapodilla)

SRASHTI SHARMA

STUDENT

GAUTAM BUDDHA UNIVERSITY, GREATER NOIDA

ABSTRACT

The Scientific Name for the Sapodilla fruit, which belongs to the Sapotaceous family, is Manilkara Zapota. When kept at room temperature, Sapodilla fruits are perishable and have a short shelf life.

It is a delightful tropical fruit that is also economically significant and ranks first among all fruit crops. In tropical nations, such as India, post-harvest losses are considerable, ranging from 25 to 30 %.  The study's purpose was to look into an optimal coating formula for prolonging the shelf life of Sapodilla. Fruits were bought at the main market of   Dadri. Diseased and damaged fruits were discarded, keeping just medium-sized fruits. Edible Coating materials were brought from Amazon Online and some from Nursery plants.

Three different concentrations of Rice Bran (1 %, 2 %, 3 %) with 2 % Cassava Starch + 1 % Mint + 1 % Tulsi and Aloe Vera (1 %, 2 %, 3 %) with 2 % Cassava Starch + 1 % Mint + 1 % Tulsi were used for treatments, and the quality evaluation was performed to check out the better concentration between the Rice Bran and Aloe Vera based Edible Coating along with the other three concentrations.

Keywords

Sapodilla; Manilkara Zapota; Sapotaceous; Edible Coatings; Rice Bran; Cassava Starch; Shelf Life; Aloe Vera, Mint, and Tulsi Extract.