Guggul gum incorporated with basil essential oil improves quality and modulates cell wall-degrading enzymes of jamun fruit during storage
Scientia Horticulturae(2020)
Abstract
•GG and BO delayed the physico-chemical changes in jamun fruit.•Coated fruit reduced degradation of pectin content.•GG plus BO inhibited cell wall-degrading enzyme activities.•Treated fruit retained phenolics, ascorbic acid and total antioxidant capacity.•The treatment improved nutritional quality of jamun fruit.
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Key words
Guggul gum,Basil oil,Quality,Texture,Pectin,Polygalacturonase,Cellulase
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