Open AccessIncorporation of garlic extract as antifungal agent in psyllium based edible coating for mandarin
Author(s) -
Hafeez ur Rehman,
Umar Farooq,
Kashif Akram,
Asim Ijaz Sidhu,
Afshan Shafi,
Farkhanda Sarfraz
Publication year - 2015
Publication title -
international journal of food and allied sciences
Language(s) - English
Resource type - Journals
eISSN - 2415-0290
pISSN - 2413-2543
DOI - 10.21620/ijfaas.2015111-17
Subject(s) - antifungal , psyllium , chemistry , food science , brix , coating , horticulture , biology , sugar , microbiology and biotechnology , dietary fiber , organic chemistry
In present Research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies. The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal potential but at relatively higher concentrations (>6%).