Impact and analysis of the bael (Aegle marmelos) pulp pectin coating on sapodilla fruit for shelf life extension

Abstract

The study was conducted for the pectin extraction from unripe bael and further prepared the pectin based edible coating solution and applied it on sapodilla fruit. Estimation of control and coated sample was done using physico chemical parameters. The solution was prepared with pectin (2%), glycerol (2.5%), polyvinyl alcohol (1.25%), and citric acid. The study was done from day one to day eleven to estimate the parameters. Study reveals that at day 11, 35.40±0.014 and 19.46±0.015% weight loss in control and coated sample, 27 and 24 TSS (°Brix) in control and coated sample, 5.98 and 5.94 pH in control and coated sample, 0.12 and 0.17 Titratable acidity (%) in control and coated sample, 4.80 and 5.30 Ascorbic acid (%) in control and coated sample. According to the research findings after the estimation of physicochemical parameters on control and coated sample, it can be stated that it is conceivable to coat the commodity for shelf life extension using bael pulp pectin coating solution.