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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of skin coatings on prolonging shelf life of kagzi lime fruits (<italic>Citrus aurantifolia</italic> Swingle)</title><author><name sortKey="Bisen, Abhay" sort="Bisen, Abhay" uniqKey="Bisen A" first="Abhay" last="Bisen">Abhay Bisen</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author><author><name sortKey="Pandey, Sailendra Kumar" sort="Pandey, Sailendra Kumar" uniqKey="Pandey S" first="Sailendra Kumar" last="Pandey">Sailendra Kumar Pandey</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author><author><name sortKey="Patel, Neha" sort="Patel, Neha" uniqKey="Patel N" first="Neha" last="Patel">Neha Patel</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24293695</idno><idno type="pmc">3550822</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550822</idno><idno type="RBID">PMC:3550822</idno><idno type="doi">10.1007/s13197-010-0214-y</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000520</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Effect of skin coatings on prolonging shelf life of kagzi lime fruits (<italic>Citrus aurantifolia</italic> Swingle)</title><author><name sortKey="Bisen, Abhay" sort="Bisen, Abhay" uniqKey="Bisen A" first="Abhay" last="Bisen">Abhay Bisen</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author><author><name sortKey="Pandey, Sailendra Kumar" sort="Pandey, Sailendra Kumar" uniqKey="Pandey S" first="Sailendra Kumar" last="Pandey">Sailendra Kumar Pandey</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author><author><name sortKey="Patel, Neha" sort="Patel, Neha" uniqKey="Patel N" first="Neha" last="Patel">Neha Patel</name><affiliation><nlm:aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of food science and technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>An experiment was conducted to assess the influence of chemical and oil coatings on storage life of kagzi lime fruits. Fruits were harvested at physiological light green mature stage and treated with different concentrations of chemicals viz., Cacl<sub>2</sub> and KMnO<sub>4</sub> and edible coatings viz., (coconut oil, mustard oil, sesamum oil, castor oil and liquid paraffin wax). After treatment, fruits were kept at ambient condition (25–30 °C, 60–70% RH) till 18 days and analyzed for various physical and chemical parameters like PLW, marketable fruits retained, TSS, acidity, ascorbic acid, juice content and also organoleptic values. The results revealed that edible oil emulsion coating particularly coconut oil had significantly (<italic>p</italic> ≤ 0.05) effect on reduction of the physiological loss in weight (9.67%) and maximum marketable fruits retained (70%), total soluble solids (8.43%), ascorbic acid (49.93 mg/100 ml juice), acidity (1.52%) and juice content (42.34%) of fruits. Similarly, application of this oil emulsion coating acceptable for sensory quality parameters such as appearance, flavour, taste, external colour and no incidence of moulds & their growth up to 18 days of storage.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of food science and technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer-Verlag</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24293695</article-id><article-id pub-id-type="pmc">3550822</article-id><article-id pub-id-type="publisher-id">214</article-id><article-id pub-id-type="doi">10.1007/s13197-010-0214-y</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Effect of skin coatings on prolonging shelf life of kagzi lime fruits (<italic>Citrus aurantifolia</italic> Swingle)</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Bisen</surname><given-names>Abhay</given-names></name><address><email>abhay_horti@yahoo.co.in</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Pandey</surname><given-names>Sailendra Kumar</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Patel</surname><given-names>Neha</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Department of Horticulture, College of Agriculture, JNKVV, Jabalpur, 482004 India</aff></contrib-group><pub-date pub-type="epub"><day>20</day><month>1</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>12</month><year>2012</year></pub-date><volume>49</volume><issue>6</issue><fpage>753</fpage><lpage>759</lpage><history><date date-type="rev-recd"><day>6</day><month>6</month><year>2010</year></date><date date-type="accepted"><day>24</day><month>12</month><year>2010</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>An experiment was conducted to assess the influence of chemical and oil coatings on storage life of kagzi lime fruits. Fruits were harvested at physiological light green mature stage and treated with different concentrations of chemicals viz., Cacl<sub>2</sub> and KMnO<sub>4</sub> and edible coatings viz., (coconut oil, mustard oil, sesamum oil, castor oil and liquid paraffin wax). After treatment, fruits were kept at ambient condition (25–30 °C, 60–70% RH) till 18 days and analyzed for various physical and chemical parameters like PLW, marketable fruits retained, TSS, acidity, ascorbic acid, juice content and also organoleptic values. The results revealed that edible oil emulsion coating particularly coconut oil had significantly (<italic>p</italic> ≤ 0.05) effect on reduction of the physiological loss in weight (9.67%) and maximum marketable fruits retained (70%), total soluble solids (8.43%), ascorbic acid (49.93 mg/100 ml juice), acidity (1.52%) and juice content (42.34%) of fruits. Similarly, application of this oil emulsion coating acceptable for sensory quality parameters such as appearance, flavour, taste, external colour and no incidence of moulds & their growth up to 18 days of storage.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Kagzi lime</kwd><kwd>Oil coatings</kwd><kwd>Shelf life</kwd><kwd>Emulsion</kwd><kwd>Storage</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2012</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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