EFFECT OF EUGENOL EMULSION ON SHELF LIFE OF GRAPES AND STRAWBERRY
AbstractIn present study, eugenol (major functional component of essential oil of Syzygium aromaticum (clove), at 2% level (v/v) was incorporated in peanut oil based coating to get antimicrobial emulsion. Eugenol emulsion thus prepared was applied on grapes and strawberries. After applying emulsion, reference fruits were kept in corrugated fiber boxes for 8 days for shelf life studies under ambient conditions (temperature 24-27°C; Relative Humidity 55±5%). Fruit samples were checked for their visible microbiological growth every day and sensory evaluation of the coated samples was done up to the day of initiation of visible microbial growth. Results revealed that eugenol emulsions did not produced desirable effect on the shelf life of grapes and strawberries.
Article Information
58
2280-2282
411KB
1066
English
IJPSR
Mamta Bhatia* and Alka Sharma
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, Haryana, India
23 March, 2012
22 June, 2012
26 June, 2012
http://dx.doi.org/10.13040/IJPSR.0975-8232.3(7).2280-82
01 July 2012
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