Department of Processing and Agricultural Structures, Punjab Agricultural University, Ludhiana
Two types of edible coatings: protein based coating-casein (8%) and cellulose based coating-carboxy methyl cellulose (0.5, 1.0 and 1.5%) were prepared and applied on okra by immersion method. Coated and uncoated okra were kept in open tray and high density polyethylene bags (200 gauge) for storage under ambient conditions. The quality of the stored okra was evaluated on the basis of physiological loss in weight, chlorophyll content, pH value and spoilage. The studies showed that the uncoated and unpacked okra could safely be kept for only 4–6 days under ambient conditions whereas the shelf-life of okra could be extended for about a week by coating it with carboxy methyl cellulose (0.5%) and storing in high density polyethylene bags without adversely affecting its quality.
Carboxy methyl cellulose, Casein, Edible coating, High density polyethylene, Okra
