Fungal contamination studies in edible coated fresh cut vegetables

Abstract

The present study was investigated to identify the presence of fungal colonies in edible coated fresh cut carrot, cabbage, and French bean during storage. Totally ten different treatments used for the study including control. Significance differences were observed among the treatments and control. Among ten different treatments, T4 (HPMC 10% + Whey protein 0.5% + Clove oil 1%) showed the less number of fungal colonies in all the three crops taken for the study followed by T2 (HPMC 10% + Casein 0.5% + Clove oil 1%). These results were revealed that the treatments given with clove oil found to be reducing the fungal growth of edible coated vegetable during storage.