Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits

Eggplant has limited shelf-life of only 3 days under ambient storage conditions. The functional quality of carnauba wax (CW) is assessed with various additives for shelf-life related attributes in eggplant during ambient storage (20 +/- 1 degrees C and RH 52-54%) in both unpackaged and packaged in 35 mu, polypropylene pouches. Minimum decrease (8.56 N-6.92 N and 8.56 N-5.63 N) in firmness was recorded in Poly ethylene glycol (PEG) and 0.5% Sodium alginate (SA) in diluted (1:4) CW emulsion (T-2) while maximum decrease (8.56 N-5.54 N and 8.56 N-3.57 N) in control (T-4) packaged and unpackaged eggplants after 12 days of storage, respectively. Maximum antioxidant activity (67.63 and 51.52 mu mol Trolox equivalent antioxidant capacity (TEAC)/100 g FW) was observed in T-2 treatment and minimum antioxidant activity (23.61 and 20.60 mu mnol TEAC/100 g FW) in control fruits in packaged and unpackaged respectively after 12 days. The minimum decrease (2.64-2.20 and 2.64-2.24) mu mol tetraguaiacol (TG)/min/100 g FW) of peroxidase activity was recorded in T-2 treated fruits in packaged and unpackaged eggplant respectively and maximum decrease (2.64-1.37 and 2.64-1.63 mu mol TG/min/100 g FW) was obtained in control unpacicaged and packaged eggplant respectively after 12 days. Packaged eggplant treated with PEG and SA in CW emulsion remained acceptable upto 12 days. (C) 2016 Elsevier Ltd. All rights reserved.