Formulation of extracted soyabean starch based edible coatings by different methods and their impact on shelf life of sapota fruit

Abstract

Sapota fruits were coated with soyabean starch extracted by two different methods and using three different methods of coating (dipping, spraying, and brushing) to determine their effectiveness starch on edible coating stored under ambient (28 ± 2 °C) and refrigerated (3 ± 1 °C) conditions. The samples based on the above six combinations of starch extraction and method of coating were analyzed for physiochemical changes on fruits at 5-day interval for 25 days. The results revealed that the maximum weight reduction was observed in Ambient Control (AC) and Refrigerated Control (RC) samples as 29.89 % and 17.26 % on the 15th day of storage even though RC sample lasted for 25th day. The value for sugar-acid ratio were found as 28.33 (RDT1), 31.88 (RDT2), 33.40 (RST1), 34.22(RST2), 36.44(RBT1), 36.90 (RBT2), and 51.90(RC) on the 15th day of storage for refrigerated storage and for ambient sample it was found as 12.2, 12.82, 13.08,13.30,13.68 and 13.98, respectively, for ADT1, ADT2, AST1, AST2, ABT1 and ABT2 respectively on the 15th day. The Titratable acidity (TA), Vitamin C, firmness, decay incidence, water activity and colour characteristics exhibited higher values for the sapota fruits treated with soyabean starch as compared to the control samples. The RDT1 sample found better results and enhanced the shelf-life of sapota fruit by 2 weeks in comparison to the control samples (AC&RC) at both storage conditions.