Physiochemical Analysis of Manilkara zapota (Sapota) Coated with Aloe Vera Gel and Enriched with Ajwain and Oregano Essential Oils-Reference-Cited by-同舟云学术

Physiochemical Analysis of Manilkara zapota (Sapota) Coated with Aloe Vera Gel and Enriched with Ajwain and Oregano Essential Oils

Published:2023-08-03 Issue:8 Volume:13 Page:1358
ISSN:2079-6412
Container-title:Coatings
language:en
Short-container-title:Coatings

Author:

Poongavanam Senthamil Selvi¹,Subramaniyan Vishnupriya¹,Rajendra Abhishek Biswal²,Sellamuthu Periyar Selvam²^ORCID,Jarugala Jayaramudu³,Sadiku Emmanuel Rotimi⁴^ORCID

Affiliation:

1. Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Chengalpattu District, Kattankulathur 603203, India

2. Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Chengalpattu District, Kattankulathur 603203, India

3. Polymer and Petroleum Group, Material Sciences and Technology Division, CSIR-North-East Institute of Science and Technology, Jorhat 785006, India

4. Department of Chemical, Metallurgical and Materials Engineering, Institute of NanoEngineering Research (INER), Pretoria West Campus, Tshwane University of Technology, Staatsartillerie Road, Pretoria 0183, South Africa

Abstract

Sapota is a significant climacteric fruit with a limited shelf life. Therefore, it is necessary to employ the specific treatments that could prolong the shelf life and preserve the quality of sapota fruits. The current research compared the effect of aloe vera gel (AV) 100%, AV 100% + 5 µL/20 mL ajwain oil (AV + AO), and AV 100% + 5 µL/20 mL oregano oil (AV + OO) on sapota fruits at ambient temperature. Commercial fungicide (carbendazim)-treated (CT) fruits were also investigated. The CT-treated and the combined treatments of AV 100% + 5 µL AO and AV 100% + 5 µL OO considerably reduced the decay incidence and weight loss in sapota fruits. Additionally, the CT-treated, AV 100% + 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits have higher titratable acidity, ascorbic acid, total soluble solids, and phenol, flavonoid, and antioxidant contents than the AV 100% and control fruits. The outcome of this study showed that the CT-treated, AV 100%+ 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits maintained the overall attributes of sapota fruits. Therefore, in the future, the combination of AV 100% + 5 µL AO and AV 100% + 5 µL OO coatings could be a promising substitute for commercial fungicide to treat sapota fruits.

Funder

National Institute for the Humanities and Social Sciences

Publisher

MDPI AG

Subject

Materials Chemistry,Surfaces, Coatings and Films,Surfaces and Interfaces

Link

https://www.mdpi.com/2079-6412/13/8/1358/pdf

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