Shelf Life Extension of Fresh Cut Carrot by the Application of Cinnamon Extract Infused Edible Coating

Abstract

The consumer demand for fresh cut fruits and vegetables is increasing rapidly owing to fast paced life style changes. The main problem with fresh cut fruits and vegetables is deterioration in term of color, taste, firmness etc. To solve these issues, researcher and processors have been using edible coatings to maintain quality of fresh cut commodities. Objective: To assess the potential effects of cinnamon extract infused edible coating formulated for shelf life extension of fresh cut carrots. Methods: Cinnamon extract was added as an antioxidant, aimed to aid in shelf life extension of fresh cut carrots. Cinnamon extract was obtained in an aqueous medium. The treatments were stored at 5oC for 21 days for shelf life study. The treatments were assessed for weight loss%, %acidity, TSS, firmness, color and ascorbic acid content at 7 days. Results: Coated treatments had better quality after storage period in term of wt. loss %, firmness and color, as compared to non-coated control treatments. Conclusions:  Result suggests that edible coating enhanced with antioxidants have the potential to extend shelf life of fresh cut fruits and vegetables.