Implication of Nanocomposite Edible Coating for Shelf Life Extension of Indian Olive (Elaeocarpus floribundus Blume)

Aims: To study the efficacy of nanocomposite edible coating on shelf life extension of Indian olive.

Study Design: Completely randomized design.

Methodology: We examined the effects of different concentration of guar gum as an edible coating on shelf life of Indian olives. There are five treatments and four replication viz. T1- Guar gum 0.5%, T2- Guar gum 1%, T3- Guar gum 1.5%, T4- Guar gum 2%, T5- Control. Different observations recorded are: loss in weight (LW), decay percentage, fruit length and breadth, Total soluble solids (TSS), Acidity, Ascorbic acid, Total sugar and reducing sugar.

Results: Investigation revealed that the highest results were obtained in T3 (guar gum 1.5%) in term of lowest LW% (16.85%) and decay percent (34.68%) along with preserving the chemical composition of the fruits whereas T5 gave lowest performance.

Conclusion: Among the different treatments, T3 (Guar gum 1.5%) appears adequate in significantly delay in all physico-chemical parameters during storage as compared to fruits under control.