2019

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Browsing 2019 by Author "AMBER FATIMA"

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    Edible candelilla wax coating blended with bryophyllum pinnatum extract for enhancing the shelf life of fruitsvegetables
    (UMT, Lhr, 2019) AMBER FATIMA
    Storage of fruits and vegetables has great importance in present era. Different films are used for coating purpose to prevent fruits and vegetables from fungal attack and preserve from dehydration. B. pinnatum is a medicinal plant used for coating purpose. Phytochemicals which are present in plant extract are bufadienolides, coumarins, lectins, tocopherol, quinens, malic acid, anthocayannins, sitosterol, glycosides, carotenoids, tannins, saponins, flavonoids, phenols and alkaloids. Aqueous and methanolic extracts of B. pinnatum were blended with candelilla wax then coated on fruits/vegetables. Fruits and vegetables which were used for coating purpose included cucumber, banana, lemon and apple. All these fruits were coated by dipping method. After coating fruits and vegetables were divided into four different groups controlled, edible coating of simple wax (ECSW), edible coating of aqueous extract (ECAE) and edible coating of methanolic extract (ECME). Different parameters like weight, pH and physical appearance were examined. Fruits and vegetables coated with methanolic extract of B. pinnatum showed highest weight loss as compare to aqueous extract. Maximum weight loss 3.84% was observed in cucumbers coated with methanolic extract coated cucumbers. While in lemon it was 53.2%. Minimum pH value was also observed in methanolic extract coated banana that was 5.6. Weight loss in banana coated with aqueous extract was 0.36% to 3.2% and these remain fresh till day 6 and showed highest pH (5.7) at day 1 and day 6 which was better as compare to methanolic extract coated bananas. Aqueous extract of plant effected weight loss in cucumber. Its shelf life was 11 days and it showed highest pH (5.7) at day 2. Lemons depicted weight loss from 4.21% to 29.3% with aqueous extract, with shelf life of 16 days and highest pH (2.9) at day 8. Apple had weight loss in the range of 0.29% to 1.8% with aqueous extract, they remained fresh for 21 days and had highest pH 4.0. This study can be applied on fruits/vegetables to retain their nutritional values.