Influence of edible coatings and packaging on quality and shelf-life of carrot stored under ambient conditions Kaur Amrit Preet1, Bhatia Surekha2*, Alam M S2 1Department of Biochemistry, Punjab Agricultural University, Ludhiana-141004, Punjab 2Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141004, Punjab *Corresponding author: surekhabhatia@pau.edu
Online published on 3 June, 2021. Abstract Experiments were conducted to assess the integrated effect of edible coatings viz. pectin and carboxymethyl cellulose (CMC) and packaging on quality parameters and biochemical attributes of carrot stored under ambient conditions (Temp 15.4–24.5°C, RH 48–91%). Carrots of variety Punjab Carrot Red were harvested, washed, surface dried, and coated with pectin (0.5%, 1%) and CMC (0.5%, 1%), respectively. Samples were kept in open trays, jute and perforated bags and were stored under ambient conditions. Coating and packaging slowed down the changes in weight, colour, texture, total soluble solids, ascorbic acid content, titrable acidity and total phenolics during storage. Coating and packaging also resulted in enhancement in activities of antioxidative enzymes. Among all the coatings, 0.5% pectin and among different packaging, jute bags packed samples exhibited highest maintenance in the quality parameters as well as highest activities of antioxidative enzymes. Coating with 0.5% pectin combined with jute bags packaging maintained the quality parameters to greater extent possibly by reducing the oxidative stress and has potential to enhance the shelf life of carrot under ambient conditions. Top Keywords Antioxidative enzymes, Carrot, Edible coatings, Packaging, Quality parameters. Top |