Effects of coatings on storability of carrot under evaporative coolant system.
2013
Adetunji Charles Oluwaseun | Arowora Kayode | Fawole Oluyemisi Bolajoko | Adetunji Juliana Bunmi
Four different coatings were developed from the mucilage of Cactus and their effects were investigated on the quality and storability of carrot fruits. The four experimental coatings were: Pure mucilage extracts (ME), Mucilage extract mixed with 5ml glycerol (MEG), Mucilage extract mixed 5ml soy oil ( MESO), Mucilage extract mixed with 5ml olive oil(MEOO) the addition of oil served as plasticizer. The following parameters were measured: weight loss, ascorbic acid content, pH, firmness and microbial qualities. Four hundred and eighty (480) carrot were arranged randomly into five treatments, the control (untreated) and four coating treatments were stored for seven weeks under Evaporative Coolant System (ECS). Prior to storage, the carrot samples were surface sterilized using 100mg/L sodium hypochlorite. Results showed that Cactus mucilage was effective in extending the shelf-life of carrotwhen compared to untreated control in the following order: MESO>MEOO>MEG>ME>Control. Results revealed that coatings hindered the growth of microorganisms significantly
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