DEVELOPMENT OF ZINC FORTIFIED CHITOSAN AND ALGINATE BASED COATINGS FOR APRICOT

In present investigation, apricots from locally grown ‘sufeda’ variety were treated with edible coatings; chitosan and alginate (1 and 2%, respectively) along with zinc salts fortification i.e., zinc sulfate and zinc chloride (30 and 50 ppm, respectively). the zinc fortified chitosan coated apricots showed better control for weight and moisture loss, total soluble solids contents, ph and acidity as compared to alginate based coatings. the edible coated zinc fortified apricots were affected significantly during storage as exhibited by their physico-chemical analyses. among different treatments, the maximum value of weight loss, ph, titratable acidity, moisture loss was observed in t0 (control) as 49.03±3.51g, 4.76±0.39, 0.27±0.02% malic acid and 21.48±1.88g, respectively, whilst the minimum in t12 (apricot containing 2% chitosan coating with 50 ppm znso4) by 55.05±2.53g, 4.18±0.31, 0.27±0.02 % malic acid and 8.27±0.74g, accordingly. it is apparent from results amongst treatments, the minimum value of total soluble solids was recorded in t0 (11.95±0.56obrix) while it was on the higher side in t12 (13.39±0.64obrix). overall results revealed that edible coatings could be an effective approach to preserve and improve the physico-chemical qualities of apricot.