Effect of coating material on quality of 'Manee Esan' pummelo fruits during storage

A study on the effect of starch-based edible coatings on shelf life and quality of minimally processed pummelo was conducted during storage at 10°C for 80 days. Pummelo fruit, 'Manee Esan', were coated with 1-2% chitosan or 15-20% carnauba wax from shrimp shell and squid pen. The control treatment had no coating on the fruit. The pummelo in all treatments were stored at 10°C with 85-95% relative humidity (RH). Fruits from each treatment were evaluated for weight losses before removal to ambient storage. The results showed that the weight loss and total soluble solid tend to increase after extensive time of storage while the titratable acidity gradually decreased. During storage time between 0 and 80 day after storage, weight loss were highest at control, 1.5% chitosan, 2% chitosan, 15% carnauba and 20% carnauba, respectively. The changes in soluble solids and titratable acidity of the pummelo in all treatments were not significantly different. The fruits were coated with 20% carnauba storing at 10°C extended the longest storage life of 'Manee Esan' pummelos for 135 days when compared with control can storage for 80 days.