Edible coating and irradiation of sapota fruit: A concise review

Abstract

Sapota is one of the most prominent fruits in India and belongs to family Sapotaceae, and now widely cultivated throughout the tropical climate countries for its delicious and nutritional value. Due to its highly perishable nature and fast ripening process of fruits, it has short post-harvest life. To increase the shelf-life of Sapota, proper post-harvest management is required. Research efforts have been succeed in increasing the production of sapota fruit, but the purpose of obtaining maximum profit will not be achieved until the post-harvest losses will be minimized. Therefore, there is necessity to have interventions for increase its shelf life using various technologies like edible coating, irradiation, modified atmospheric storage, proper packaging and refrigerated storage etc. Different edible coating and irradiation doses with proper storage temperature and packaging will reduce metabolic activity, respiration rate, quality loss are used to increase the shelf-life of fruits which have been suggested by published literature. This review explores the different edible coatings and irradiation studies adopted to enhance the shelf-life of sapota fruit.