Physiochemical analysis of manilkara zapota (Sapota) coated with Aloe Vera Gel and enriched with ajwain and oregano essential oils.
Poongavanam, Senthamil Selvi Subramaniyan, Vishnupriya Rajendra, Abhishek Biswal Sellamuthu, Periyar Selvam Jarugala, Jayaramudu Sadiku, Emmanuel Rotimi
Poongavanam, Senthamil Selvi
Subramaniyan, Vishnupriya
Rajendra, Abhishek Biswal
Sellamuthu, Periyar Selvam
Jarugala, Jayaramudu
Sadiku, Emmanuel Rotimi
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Abstract
Sapota is a significant climacteric fruit with a limited shelf life. Therefore, it is necessary to employ the specific treatments that could prolong the shelf life and preserve the quality of sapota fruits. The current research compared the effect of aloe vera gel (AV) 100%, AV 100% + 5 µL/20 mL ajwain oil (AV + AO), and AV 100% + 5 µL/20 mL oregano oil (AV + OO) on sapota fruits at ambient temperature. Commercial fungicide (carbendazim)-treated (CT) fruits were also investigated.
The CT-treated and the combined treatments of AV 100% + 5 µL AO and AV 100% + 5 µL OO considerably reduced the decay incidence and weight loss in sapota fruits. Additionally, the CT-treated, AV 100%+ 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits have higher titratable acidity, ascorbic acid, total soluble solids, and phenol, flavonoid, and antioxidant contents than the AV 100% and control fruits. The outcome of this study showed that the CT-treated, AV 100% + 5 µL
AO-treated, and AV 100% + 5 µL OO-treated fruits maintained the overall attributes of sapota fruits. Therefore, in the future, the combination of AV 100% + 5 µL AO and AV 100% + 5 µL OO coatings could be a promising substitute for commercial fungicide to treat sapota fruits.
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Date
2023-08-03
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MDPI
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Keywords
Edible coating, Carbendazim, Shelf life, Antioxidant, Sensory analysis