Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

作者：Chitravathi K; Chauhan O P^*; Raju P S

来源：Postharvest Biology and Technology, 2014, 92: 146-148.

DOI：10.1016/j.postharvbio.2014.01.021

• Green chillies
• Coating
• Shellac
• Shelf-life
• Postharvest handling

Shellac-based coatings were developed in combination with starch, EDTA and sodium alginate and were evaluated for shelf-life extension of fresh green chillies during storage at ambient temperature (26 +/- 2 degrees C, RH 68 +/- 4%) for 12 days. The developed composite coatings were found to be effective in extending the shelf-life of chillies. The control samples showed a higher weight loss (12.35%) compared to coated ones (5.60-6.90%). The coated samples showed significantly (p < 0.05) higher retention of ascorbic acid, firmness and chlorophyll content, whereas, total phenolic content was found to be significantly (p < 0.05) higher in uncoated samples after 12 days of storage. Shellac-sodium alginate based coating was found to be the most effective in maintaining the quality of fresh green chillies during ambient storage as compared to other coatings.

• 出版日期2014-6