Effect of natural and synthetic fruit coatings on the postharvest quality of kinnow mandarins

Abstract

Natural products are more preferred by consumers now-a-days over the synthetic ones. Therefore a natural fruit coating was developed from natural ingredients (shellac, rosin, gum arabic, water and ethanol from sugar industry) without ammonia or morpholine as an alternative to the synthetic coatings. So this research was devised to compare the effects of this newly developed natural fruit coating (with 9% total solids) with those of synthetic one (polyethylene based ammonia containing wax with 21% total solids) on the postharvest quality of kinnow (Citrus reticulata Blanco) mandarins. The kinnow mandarins were either coated with natural or synthetic fruit coatings or were left uncoated and stored at 5±2°C with 85-90% relative humidity for 63 days with five replications for each treatment. The results showed that both fruit coatings significantly (p<0.05) delayed changes in physiological loss in weight, firmness, ascorbic acid and overall sensory quality during the storage period as compared to uncoated fruits, while non-significant (p>0.05) changes in total soluble solids and fruit acidity were recorded for all the treatments. Furthermore the difference between natural and synthetic fruit coatings was non-significant (p>0.05). Therefore, it could be suggested that the natural fruit coating is a good alternative of the synthetic fruit coating.