Edible Coating with Jambolan (Syzigium cumini L.) Peel and Leaf Extracts to Reduce Color Changes, Mass Loss and to Increase ?-Carotene Retention of Minimally Processed Papaya

The aim of the study was to evaluate effect jambolan (Syzigium cumini L.) peel and leaves extract added in pectin based edible coating onto color changes, mass loss ?-carotene retention minimally processed papaya during storage at 5 ±2 °C for 9 days. Leaves peels were crushed water solid:liquid ratio, 1:1.5 1:2.0 filtrered obtain vegetable extracts. After, aqueous solutions prepared adding 2% 5% extract. increasing all treatments evaluated this work, being that final days storage, control P2 (peel 2%) treatment presented highest loss, 6.23 10.12% respectively. L1.5 (leaf 1.5%) one lowest percentage (3.8%). values () samples reduced significantly period, reaching 21% reduction after Coating with from leaf P1.5 provided value compound. results demonstrated studied set extracts leaves) jambolan, efficient preserve color, content papaya.