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Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit

The aim of this study was to investigate the effect of chitosan and beeswax as edible coatings on the shelf-life of sapodilla (Achras zapota). The coating formulations used were chitosan only (C), chitosan with 10% beeswax (C + 10B) and chitosan with 20% beeswax (C + 20B). Sapodilla without any coat...

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Main Authors: Foo, S. Y., Zainal Abedin, Nur Hanani, Ashari, Rozzamri, Wan Ibadullah, Wan Zunairah, Mohammad Rashedi, Ismail Fitry
Format: Article
Language:English
Published: Springer 2019
Online Access:http://psasir.upm.edu.my/id/eprint/79486/1/Effect%20of%20chitosan%E2%80%93beeswax%20edible%20coatings%20on%20the%20shelf-life%20of%20Sapodilla%20.pdf
http://psasir.upm.edu.my/id/eprint/79486/
https://link.springer.com/article/10.1007/s41783-018-0047-0
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spelling my.upm.eprints.794862021-05-27T17:40:54Z http://psasir.upm.edu.my/id/eprint/79486/ Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit Foo, S. Y. Zainal Abedin, Nur Hanani Ashari, Rozzamri Wan Ibadullah, Wan Zunairah Mohammad Rashedi, Ismail Fitry The aim of this study was to investigate the effect of chitosan and beeswax as edible coatings on the shelf-life of sapodilla (Achras zapota). The coating formulations used were chitosan only (C), chitosan with 10% beeswax (C + 10B) and chitosan with 20% beeswax (C + 20B). Sapodilla without any coating (WC) was used as a control. The coating formulations, C + 10B and C + 20B had shown to be the best in reducing the senescence of sapodilla as they slowed down the weight loss and breakdown of soluble solids in the fruit, while retaining the firmness and skin colour. Microbial populations of C + 10B and C + 20B were also below permissible microbial food limit (5 log CFU g−1) over the period of 17 days if compared to WC and C, which exceeded the limit. However, C + 10B started to shrivel towards the end of storage. In conclusion, C + 20B showed the best edible coating formulation in extending the shelf-life of sapodilla. Springer 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/79486/1/Effect%20of%20chitosan%E2%80%93beeswax%20edible%20coatings%20on%20the%20shelf-life%20of%20Sapodilla%20.pdf Foo, S. Y. and Zainal Abedin, Nur Hanani and Ashari, Rozzamri and Wan Ibadullah, Wan Zunairah and Mohammad Rashedi, Ismail Fitry (2019) Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit. Journal of Packaging Technology and Research, 3 (1). pp. 27-34. ISSN 2520-1034; ESSN: 2520-1042 https://link.springer.com/article/10.1007/s41783-018-0047-0 10.1007/s41783-018-0047-0
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The aim of this study was to investigate the effect of chitosan and beeswax as edible coatings on the shelf-life of sapodilla (Achras zapota). The coating formulations used were chitosan only (C), chitosan with 10% beeswax (C + 10B) and chitosan with 20% beeswax (C + 20B). Sapodilla without any coating (WC) was used as a control. The coating formulations, C + 10B and C + 20B had shown to be the best in reducing the senescence of sapodilla as they slowed down the weight loss and breakdown of soluble solids in the fruit, while retaining the firmness and skin colour. Microbial populations of C + 10B and C + 20B were also below permissible microbial food limit (5 log CFU g−1) over the period of 17 days if compared to WC and C, which exceeded the limit. However, C + 10B started to shrivel towards the end of storage. In conclusion, C + 20B showed the best edible coating formulation in extending the shelf-life of sapodilla.
format Article
author Foo, S. Y.
Zainal Abedin, Nur Hanani
Ashari, Rozzamri
Wan Ibadullah, Wan Zunairah
Mohammad Rashedi, Ismail Fitry
spellingShingle Foo, S. Y.
Zainal Abedin, Nur Hanani
Ashari, Rozzamri
Wan Ibadullah, Wan Zunairah
Mohammad Rashedi, Ismail Fitry
Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
author_facet Foo, S. Y.
Zainal Abedin, Nur Hanani
Ashari, Rozzamri
Wan Ibadullah, Wan Zunairah
Mohammad Rashedi, Ismail Fitry
author_sort Foo, S. Y.
title Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
title_short Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
title_full Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
title_fullStr Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
title_full_unstemmed Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
title_sort effect of chitosan–beeswax edible coatings on the shelf-life of sapodilla (achras zapota) fruit
publisher Springer
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/79486/1/Effect%20of%20chitosan%E2%80%93beeswax%20edible%20coatings%20on%20the%20shelf-life%20of%20Sapodilla%20.pdf
http://psasir.upm.edu.my/id/eprint/79486/
https://link.springer.com/article/10.1007/s41783-018-0047-0
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score 13.211869

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