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A New Approach of Hurdle Technology to Preserve Mango Fruit with the Application of Aloe Vera Gel and Calcium Chloride

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A New Approach of Hurdle Technology to Preserve Mango Fruit with the Application of Aloe Vera Gel and Calcium Chloride Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 926-934 ISSN: 2319-7706 Volume 3 Number 5 (2014) pp. 926-934 http://www.ijcmas.com Original Research Article A New Approach of Hurdle technology to preserve Mango fruit with the application of Aloe vera gel and Calcium chloride Shweta Chauhan1*, K.C.Gupta1 and Mukesh Agrawal2 1Department of Microbiology, Vijya Raje Government Girls Post Graduate College, Morar, Gwalior (M.P), India 2Defense Research Development and Establishment, Jhansi Road Gwalior (M.P), India *Corresponding author A B S T R A C T The application of preservatives is necessary to boost the global economy which is essential for the prevention of the post-production and transportation losses of fruit world widely. The use of plant products, as natural preservatives, is increasing K e y w o r d s interest because it is non toxic to the human health. The present study aim to investigate the efficacy of natural preservative (Aloe vera gel coating) and chemical Aloe vera preservative (calcium chloride spray) separately and in the combination (hurdle gel, technology) as an effective preservative for the increase of the shelf life period of calcium mango (Mangifera indica) during storage. Fruits were harvested from mango-farm chloride, of Gwalior (M.P.), India, at the matured stage. Treated and controls fruits were mango, stored at 15± 1 °C and 85% RH with Aloe vera gel and calcium chloride separately hurdle and 60 days shelf life was recorded. But 90 days shelf life period was noticed when technology hurdle technology was used. Fruit firmness, weight loss, skin color, microbial counts, total soluble solids (TSS), and total titratable acidity (TTA) were evaluated. Significant inhibition of the total microbial count was observed when the 1%,5% and 10% Aloe vera gel were applied ; however Aloe vera gel was analysed to be inhibitory in action when applied in combination of calcium chloride. But in all the controls, the decaying process was started after 7 day in similar conditions. Introduction In India, mango is known as the king of America with 13.38%, Africa with 9% and fruits and has unique taste, prominent less than 1% each for Europe and Oceania flavor, strong aroma, and contain high (Sauco, 2002). Ripen mango fruits are amount of vitamin C, beta-caroteniods and highly perishable with short shelf life. trace amount of minerals (Shweta et al, After harvesting, the ripening process in 2014). Mango (Mangifera indica L.), as an mature green mango takes 9-12 days emerging tropical export crop is produced (Herianus et al., 2003). Depending on in about 90 countries in the world with a storage conditions shelf life of mango production of over 25.1 million tones. varies, ranges from 4 to 8 days at room Asia is the main producer with 76.9% of temperature and 2 to 3 weeks in cold the total world production, followed by s torage at 13ºC (Carrillo et al., 2000). 926 Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 926-934 Short shelf life of mango restricts the long and vegetables industry for whole and distance commercial transport (Gomer- fresh-cut commodities (Chardonnet, Lim, 1997). Substantial quantities of Charron, Sams, and Conway, 2003). mangoes are wasted because of poor post- harvest management and lack of This study focused on the development of appropriate facilities in developing methods of bio preservation to evaluate countries. Development and application of their efficacy in extending the shelf life inexpensive preservation techniques to and improving the microbial safety of produce high quality and acceptable mango fruit products. The present study products of mango could be valuable, has recorded the significant and the allowing a better use of the fruit (Ulloa et effective natural and chemical al., 2008) . Application of modified antimicrobial agents to increase the shelf atmosphere (MA) or controlled life period of the mango. atmosphere (CA) has extended the shelf life of mango (Bender et al., 2000; Materials and Methods Noomhorm & Tiasuwan, 1995). MA storage reported slow ripening, but Sample Collection accompanied by high CO2 and off mango flavor (Gonzalez-Aguilar et al., 1997). Fully ripened, sound and healthy mangoes Therefore there is a need of effective (Chaunsa variety) were purchased from preservative technique. local fruit market in Gwalior, India. The fruits were thoroughly washed with Being the cheapest among several methods potable water for 5 minute remove dirt, of preservation, use of Aloe vera gel dust, pesticide residues and surface coating and calcium chloride spray microbial load. All the samples were preservation is the cheapest method and individually stored in washed and can be used to prevent the food spoilage sanitized air tight plastic container. Each due to microbial attack and effectively treatment consists of five (5) mango applied in combinations for better sample with one (1) replicate per preservation. No single preservative is treatment. completely effective against all microorganisms (Chipley, 1983). Treatment with calcium chloride and Aloe vera gel Aloe vera is a tropical and subtropical plant that is in application since ancient Calcium chloride was purchased from time for medicinal and therapeutic market (Gwalior). The mango fruits were properties. Aloe vera belongs to liliaceae treated with 1.0%, 3.0%, 5.0% and 7.0 % family and is a very short-stemmed calcium chloride (CaCl2.2H2O), solutions succulent plant. Aloe vera gel is by spraying for 10 seconds, control (0.0%) significantly used in the food industry. It is in which fruits were sprayed with distilled a resource of functional foods in drinks, water for 10 seconds. Aloe vera was beverages and ice creams (Shweta et al., collected from botanical garden of V.R.G 2014). college Gwalior, India and fresh gel was used for application. Calcium chloride has been widely used as Scheme of study preservative and rming agent in the fruits In this study, the samples of mango fruit 927 Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 926-934 were immersed (for 10 seconds) in point Hedonic Scale (Lawless and respective solutions in following manner: Hayman, 1998). M1 = 0.0 % Aloe vera gel Organoleptic evaluation M2 = 1.0% Aloe vera gel M3 = 5.0% Aloe vera gel The visual characteristics of mango M4 = 10% Aloe vera gel appearance for skin colour, aroma, pulp M5 = 1.0% calcium chloride colour, flavour and taste were scored in M6 = 3.0% calcium chloride daylight, by a panel of 5 trained judges M7 = 5.0% calcium chloride (Xu et al. 2007). M8 = 7.0% calcium chloride M9= 5.0% calcium chloride and Table -1 5.0% Aloe vera gel M 10 = control Quality Methods of evaluation Parameter and units Skin colour Visual index for mango: Parameters evaluated (shown in 1 = excellent, 2 = good, 3 = Physical characteristics table 3 ) slightly dull, 4 = <50% brownish, 5 = >50% Weight loss (%): brownish. Visual index for mango: Samples (5) were weighed at the start of Pulp color 1 = 100% good (yellow) , 2 experiment and at the end of each storage = 75 % good (pale yellow), interval. The difference between initial 3 = 50 % good (light and final fruit weight was considered as brown), 4 = 25 % good total weight loss during that storage (brown) , 5 = poor quality (dark brown and black) interval. The calculations were made in Flavor Flavor acceptability using a percentages on fresh weight basis. Fruit (Aroma), 5-point scale: weight was recorded on weekly interval by shown in table 1 = excellent, 2 = good, 3 using digital balance. 3 = acceptable, 4 = poor, 5 = unacceptable. Sensory Evaluation Microbial analysis The samples with edible coating were evaluated for its acceptability, during the Daily observations were taken and microbial process of optimization and storage counts were estimated by the microbial limit studies. For sensory evaluation paneer test (MLT) along with pathogen estimation. samples were served to a panel of five For this purpose 90 mm sterile petri plates panelists consisting of faculty from the were required. Four-petri plate were required department of Microbiology in the VRG and labeled as two plates for Bacteria and College. The panelists were asked to remaining two for fungi count. Transferred 1 evaluate the sensory quality of paneer ml quantity of each pretreated dilution samples as per sensory score card. Panel sample solution to each of four petri plates. members were directed to judge each Added 15 ml of sterile liquefied SCDA samples on the basis appearance, flavor, (soyabean casein digest agar) at not more body and texture and overall acceptability, than 450C, in to two plates labeled for and indicate their degree of liking on a 9- bacterial count. Then added 15 ml of sterile 928 Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 926-934 liquefied SCA at not more than 450C, in to Total phenolic content (TPC) and Total two plates labeled for fungal count. Allowed suspended solids (TSS) to solidify the plates at room temperature, inverted and incubated at 30 to 350C for 5 Firstly mango was cut in halves and squeezed days and 20 to 250C for 5 days respectively. using an automatic juicer (Inalsa). The TSS Counted the number of colonies that were of mango samples was determined according formed. Calculated the number of cfu per gm to AOAC method (Anon., 1990) by using or per ml of the sample being examined. hand refractometer. The total phenolic content (TPC) was assessed using Folin- The number of colonies should be in limit as: Ciocalteu assay (Singleton et al., 1999). Volumes of 0.5 mL of distilled water and For Bacterial Count = NMT 1000 cfu per ml 0.125 mL of sample were added to a test For Fungal Count = NMT 100 cfu per ml tube. A volume of 0.125 mL of 2.0 N Folin- Ciocalteu reagents was added and allowed to Disease Severity Assessment (Shweta et al., react for 6 min.
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