Shelf Life Extension of Fresh Cut Carrot by the Application of Cinnamon Extract Infused Edible Coating: Shelf Life Extension of Fresh Cut Carrot

Hammad Naeem; Hafiz Usama Noor; Muhammad Hamdan Rashid; Rabiya Zulfiqar; Sidra Rashid; Ahmed Mujtaba; Zarina Yasmeen; Bareera Shafique; Sharoon Masih; Zafar Iqbal

doi:10.54393/df.v5i2.138

Authors

Hammad Naeem Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Hafiz Usama Noor Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Muhammad Hamdan Rashid Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Rabiya Zulfiqar Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Sidra Rashid Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Ahmed Mujtaba Department of Food Science and Technology, Faculty of Engineering Sciences and Technology, Hamdard University, Islamabad, Pakistan
Zarina Yasmeen Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Bareera Shafique Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Sharoon Masih Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Zafar Iqbal Department of Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan

DOI:

https://doi.org/10.54393/df.v5i2.138

Keywords:

Edible Coating, Cinnamon Extract, Shelf Life Extension, Antioxidant

Abstract

The consumer demand for fresh cut fruits and vegetables is increasing rapidly owing to fast paced life style changes. The main problem with fresh cut fruits and vegetables is deterioration in term of color, taste, firmness etc. To solve these issues, researcher and processors have been using edible coatings to maintain quality of fresh cut commodities. Objective: To assess the potential effects of cinnamon extract infused edible coating formulated for shelf life extension of fresh cut carrots. Methods: Cinnamon extract was added as an antioxidant, aimed to aid in shelf life extension of fresh cut carrots. Cinnamon extract was obtained in an aqueous medium. The treatments were stored at 5^oC for 21 days for shelf life study. The treatments were assessed for weight loss%, %acidity, TSS, firmness, color and ascorbic acid content at 7 days. Results: Coated treatments had better quality after storage period in term of wt. loss %, firmness and color, as compared to non-coated control treatments. Conclusions: Result suggests that edible coating enhanced with antioxidants have the potential to extend shelf life of fresh cut fruits and vegetables.

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