Faculty of Biology, University of Latvia
Hard copy: ISSN 1691–8088
On-line: ISSN 2255–9582
Environ Exp Biol (2022) 20: 11–23
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Environmental and

Environ Exp Biol (2022) 20: 11–23

Orginal Paper

Efficacy of biosurfactant as a coating material for post-harvest preservation of jamun fruit (Syzygium cumini)

Jyoti Solanki*, Sayali More, Kaushik Jodhani, Dhaval Patel, M. Nataraj
Post Graduate Department of Bioscience, Sardar Patel University, Satellite campus, Bakrol-Vadtal Road, Bakrol 388 315, Anand, Gujarat, India
* Corresponding author, E-mail: jytsolanky269@gmail.com


Syzygium cumini L., Indian blackberry, popularly known as ‘jamun’, is an extremely perishable fruit with high antioxidant, nutritive and medicinal values. The present study investigated the efficacy of biosurfactant alone and/or in combination with gum ghatti and xanthan gum as edible coating to enhance shelf life and quality of jamun fruit. Coating treatments included 3% gum ghatti (T1), 0.1% xanthan gum (T2), 2% biosurfactant (T3), 3% gum ghatti and 2% biosurfactant (T4), and 0.1% xanthan gum and 2% biosurfactant (T5). Fruit quality was checked at regular intervals by evaluating physiochemical parameters and enzyme assays. The coating treatments reduced weight loss and decay percentage of jamun compared to the control. The increase of total soluble solid concentration was less in fruits treated with gum ghatti ans well as xanthan gum and biosurfactant than in the control. Moreover, sugar (glucose, fructose and sucrose) concentration was lower in treated fruit, especially, in the treatment with biosurfactant alone and in combination with gum ghatti. Concentration of phenolic substances increased in fruit treated with biosurfactant and in combination with xanthan gum. Concentration of ascorbic acid remained unchanged in fruit coated with biosurfactant. Activity of cell wall degrading enzymes was reduced in biosurfactant-treated fruit throughout the storage period. Conclusively, biosurfactant can be used as a promising edible coating, as it delays metabolic changes, maintains firmness and quality of jamun, and therefore increases the shelf life of jamun during postharvest storage.

Key words: biosurfactant, edible coating, glycoprotein, jamun, post-harvest preservation.

Environ Exp Biol (2022) 20: 11–23
 DOI: http://doi.org/10.22364/eeb.20.02

Prof. Gederts Ievinsh
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