Effect of Alpha-tocopherol with Guar Gum Coating on Shelf Life of Thompson Seedless Grapes

Abstract

The search for biodegradable, non-toxic, healthy and eco-friendly treatments to increase the shelf life of fruits results in the use of edible, biodegradable films, or surface coatings. Under tropical conditions prevailing high temperatures coupled with low humidity severely affect the grape quality and reduce shelf life. Guar gum (0.25 %) with different levels of alpha tocopherols viz.; 0.2, 0.4 and 0.6 percent were applied on bunches of Thompson Seedless with objective to improve quality for extended shelf life. Treated bunches of Thompson Seedless were placed at 10℃ and 60-65 percent RH for 28 days. Observations showed that the application of guargum with alpha-tocopherol improved overall appearance, delayed pattern of TSS and acidity changes, increased antioxidant activities and total phenol content. A combination of alpha-tocopherol (0.6 %) with guar gum (0.25%) was found more effective over other combinations.

Keywords: Grapes, Guar gum, Alpha-tocopherol, Shelf life, Postharvest Losses

Keywords:  Kalanamak rice, tripling farmers’ income, organic production, market linkage