ISSN: 0972-1045

Assessing the effect of starch-lipid composite films on nutritional profile and shelf life of Indian jujube (Ziziphus mauritiana Lamk.)

Journal of Applied Horticulture, 2025, 27(2): 242-247.

Assessing the effect of starch-lipid composite films on nutritional profile and shelf life of Indian jujube (Ziziphus mauritiana Lamk.)

S. Kaur¹, S. Sharma^1*, A. Kumar^2*, A. Kumar³, R. Gehlot² and V. Arya⁴

¹School of Agricultural Sciences & Technology, Regional Institute of Management and Technology, Mandi Gobindgarh, Punjab, 147301 India. ²Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125004, India. ³Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala, 133207, India, ⁴Department of Vocational Studies and Skill Development, School of Agricultural Sciences, Nagaland University, Medziphema 797106, Nagaland. Corresponding e-mail: ankitnagpal1995@gmail.com

DOI: https://doi.org/10.37855/jah.2025.v27i02.45

Key words: Edible coatings; nutritional profile; post-harvest losses; shelf life; starch-lipid composite films

Abstract: The present investigation explores the application of starch-lipid composites to enhance the shelf life and maintain the nutritional quality of jujube fruits. The research investigates the efficacy of different concentrations of starch solutions (0.1 %, 0.2 %, and 0.3 %) combined with various edible oils (olive oil, mustard oil, and soybean oil) in preserving the physicochemical and biochemical characteristics of jujube during a 12-day storage period. Various parameters, i.e., physiological loss in weight, decay percentage, moisture content, titratable acidity, pH, total soluble solids, TSS/acid ratio, total sugars, reducing sugars, non-reducing sugars, ascorbic acid, and total chlorophyll content, were evaluated. The results demonstrate that starch-lipid composite coatings significantly reduce physiological weight loss, decay, and moisture loss. Furthermore, these coatings preserve acidity, total soluble solids, and sugars in the fruit, along with retaining ascorbic acid and chlorophyll content. The study suggests that such edible coatings could be a valuable strategy to mitigate post-harvest losses, enhance shelf life, and maintain the nutritional quality of Indian jujube fruits.