title: Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology.
abstract: The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' pear (Pyrus communisL.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface methodology (RSM). A total of 30 edible coating formulations comprising of SPI (2-6%, w/v), olive oil (0.7-1.1%, v/v), HPMC (0.1-0.5%, w/v) and potassium sorbate (0-0.4% w/v) were evaluated for optimizing the most suitable combination. Quality parameters like weight loss%, TSS, pH and titrable acidity of the stored pears were selected as response variables for optimization. The optimization procedure was carried out using RSM. It was observed that the response variables were mainly effected by concentration of SPI and olive oil in the formulation. Edible coating comprising of SPI 5%, HPMC 0.40%, olive oil 1% and potassium sorbate 0.22% was found to be most suitable combination for pear fruit with predicted values of response variables indicated as weight loss% 3.50, pH 3.41, TSS 11.13 and TA% 0.513.
authors.affiliation: Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vallabh Vidhyanagar, Anand, Gujarat 388121 India.
authors.forename: A S
authors.initials: AS
authors.lastname: Nandane
authors.affiliation: B R Doshi School of Biosciences, Sardar Patel University, Vallabh Vidhyanagar, Anand, Gujarat 388120 India.
authors.forename: Rudri K
authors.initials: RK
authors.lastname: Dave
authors.affiliation: B R Doshi School of Biosciences, Sardar Patel University, Vallabh Vidhyanagar, Anand, Gujarat 388120 India.
authors.forename: T V Ramana
authors.initials: TVR
authors.lastname: Rao
keywords: Edible coatings; Optimization; Pyrus communis L.; Response surface methodology