COMPARISON OF EFFECT OF CARBOXYMETHYL CELLULOSE AND HONEY COATING ON FRESH CUT PAPAYA (Carica papaya L.) FRUIT

DEEPIKA KOHLI¹*, AYUSH BHANDARI², SANJAY KUMAR³, RITESH MISHRA^4
1Department of Food Technology, Uttaranchal University, Dehradun, 248007, Uttarakhand, India
²Department of Food Technology, Uttaranchal University, Dehradun, 248007, Uttarakhand, India
³Department of Life Science, Graphic Era University, Dehradun, 248002, Uttarakhand, India
⁴Department of Agricultural Sciences and Engineering, IFTM University, Moradabad, 244001, Uttar Pradesh, India
* Corresponding Author : deepikaprp27@gmail.com

Received : 21-10-2018     Accepted : 27-11-2018     Published : 30-11-2018
Volume : 10     Issue : 11       Pages : 1411 - 1413
Int J Microbiol Res 10.11 (2018):1411-1413

Keywords : Papaya, Edible Coating, CMC, Honey, Preservation, Shelf life
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Food Technology, Uttaranchal College of Applied and Life Sciences, Uttaranchal University, Dehradun, 248007, India.
Author Contribution : All authors equally contributed

The aim of the present study was to investigate the impact of edible coating on quality and shelf life of papaya fruit. Three samples were tested for quality attributes during storage: CMC (CarboxyMethyl Cellulose) along with a certain proportion of edible glycerol solution and honey. The quality was checked by including weight loss, TSS, pH, Ash content, titrable acidity, Ascorbic acid content (AAC) and microbial count in a regular basis for 11 days. On the passage of time CMC and honey showed best results as it reduced the transpiration rate as compared to controlled sample which starts fast spoilage as because no treatment was applied and the rate of loss of quality was very faster as compared to the other two coated samples.

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