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Evaluation of Guso (Kappaphycus alvarezii) Seaweeds as Edible Coating to Eggplant (Solanum melongena var. Calixto) Stored under Ambient Conditions

Year: 2024

Type: conference-paper

Abstract: This study investigated the efficacy of guso seaweed (Kappaphycus alvarezii) extract as an edible coating to preserve eggplant quality without refrigeration. Eggplants were coated with guso extract at varying concentrations (1%, 2%, 3%, and 4%) and stored under ambient conditions for 22 days. The results demonstrated significant improvements in key quality parameters, including weight loss, Visual Quality Rating (VQR), shelf life, Phomopsis Rot Index (PRI), firmness, pH, total soluble solids (TSS), and water activity, compared to uncoated control samples. Among the different concentrations, the 4% guso extract treatment provided the most effective preservation of eggplant quality. This study concludes that K. alvarezii extract has substantial potential for use as an edible coating for fresh fruits and vegetables.

Source: Proceedings of International Exchange and Innovation Conference on Engineering & Sciences (IEICES)

DOI: 10.5109/7323296

Authors: Jhiemea Y. Bautista, Mary Joy C. Lim, Neil Caesar M. Tado, Febie T. Paglinawan

Institution: Caraga State University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4404647721

FWCI:

Cites: 32

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Related to: 10