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Waxol and Chitosan Coatings to Extend Tomato Shelf-Life

Pathak, Utsav Yatin (2007) Waxol and Chitosan Coatings to Extend Tomato Shelf-Life. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Shelf-life is a critical factor in the consumer acceptability and the economic feasibility of a product. The technology of edible coatings has been one of the potential approaches for meeting the demand to increase storability of fresh fruits and vegetables. Chitosan and Waxol (a wax developed by CFTRI) coatings are applied on the tomato, a fruit with a short shelf-life at room temperature. Various parameters like extent of weight loss, change in color, texture (shear and penetration) were measured. It was found that Chitosan coatings were effective in delaying the ripening process of tomato, successfully enhancing its shelf-life. Waxol also can be used as edible coating.
Uncontrolled Keywords: waxol chitosan edible coatings tomato
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2007 04:28
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1378

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