Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

Shellac-based coatings were developed in combination with starch, EDTA and sodium alginate and were evaluated for shelf-life extension of fresh green chillies during storage at ambient temperature (26 +/- 2 degrees C, RH 68 +/- 4%) for 12 days. The developed composite coatings were found to be effective in extending the shelf-life of chillies. The control samples showed a higher weight loss (12.35%) compared to coated ones (5.60-6.90%). The coated samples showed significantly (p < 0.05) higher retention of ascorbic acid, firmness and chlorophyll content, whereas, total phenolic content was found to be significantly (p < 0.05) higher in uncoated samples after 12 days of storage. Shellac-sodium alginate based coating was found to be the most effective in maintaining the quality of fresh green chillies during ambient storage as compared to other coatings. (C) 2014 Elsevier B.V. All rights reserved.