Abstract
Background: Edible coating is an effective and widely used approach for preservation of quality of fruits. The physiological changes remain intact with edible coating that leads to maintain the nutritional quality. The current study is an endeavor to develop an appropriate edible coating material that may be applied over fruits as freshness indicators. Methods: Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion. Quality evaluation of guava samples was evaluated during 15 day storage in triplicates. Result: Guava fruits were coated with chitosan based emulsion to preserve its nutritional qualities. Weight loss, TSS, acidity (%), ascorbic acid and 2,2 diphenyl-1-picrylhydrazyl (DPPH) inhibition activity were measured in coated and control guava samples. Samples coated with guava were found to preserve overall quality. TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage. The changes in weight loss were significantly more in control samples than coated samples. Ascorbic acid and antioxidant activity variation was observed more in control samples.
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Claims 6
Claim · model-written summary
Chitosan nanoemulsion coating significantly reduced weight loss of guava compared with control samples.
- Taxon
- guava
Psidium guajavat0 - Treatment
- Chitosan nanoemulsione1
- Outcome
- weight losse2
- Direction
- moree2
- Comparator
- control samplese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e1“Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion”
e2“The changes in weight loss were significantly more in control samples than coated samples”
Claim · model-written summary
In control guava TSS increased during storage, whereas coated samples were not affected.
- Taxon
- guavaPsidium guajavat0
- Outcome
- TSSe3
- Direction
- increasede3
- Qualifier
- during storagee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e3“TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage”
Claim · model-written summary
In control guava acidity decreased during storage.
- Taxon
- guavaPsidium guajavat0
- Outcome
- aciditye3
- Direction
- decreasede3
- Qualifier
- control samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e3“TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage”
Claim · model-written summary
TSS and acidity of chitosan-coated guava were not significantly affected during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Chitosan nanoemulsione1
- Outcome
- TSS and acidity contente3
- Direction
- no_changeinferrede3
- Comparator
- control samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e1“Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion”
e3“TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage”
Claim · model-written summary
Ascorbic acid and antioxidant activity varied more in control guava than in coated samples.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Chitosan nanoemulsione1
- Outcome
- Ascorbic acid and antioxidant activity variatione4
- Direction
- moree4
- Comparator
- control samplese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e1“Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion”
e4“Ascorbic acid and antioxidant activity variation was observed more in control samples”
Claim · model-written summary
Chitosan-coated guava was found to preserve overall quality during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Samples coated with guavae5
- Outcome
- preserve overall qualitye5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava Fruits”
e5“Samples coated with guava were found to preserve overall quality”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.