Performance of Edible Coatings from Carboxymethylcellulose(CMC) and Corn Starch(CS) Incorporated with <i>Moringa Oleifera</i> Extract on Citrus Sinensis Stored at Ambient Temperature

Abstract

Two different coatings were developed from Corn Starch (CSME) and Carboxymethylcellulose (CMCME) and their effects were investigated on the quality and storability of orange fruits. The two experimental coatings were: CSME and CMCME both mixed with 75mg/ml of crude extract of Moringa Oleifera. The following parameters were measured: Weight loss, ascorbic acid content and firmness. Four hundred and eighty (480) orange fruits were stored for seven weeks at ambient temperature. The overall result showed that polysaccharides coating from (CSME) and (CMCME) on orange fruits when compared to untreated in the following order: (CSME) > (CMCME) >Control in extending its shelf life.

Keywords: Edible Coatings, Moringa Oleifera, Orange, Corn Starch and
Carboxymethylcellulose.