Preservative Effect Of Gelatin Coatings On Carrot

Edible coating extends the life span of fresh fruits and vegetables. It is used to preserve food prevent spoilage stored at room temperature. Preservative effect gelatin coatings on preservation carrots was analyzed. Gelatin prepared in four concentrations (0.5 g/ml, 1.0 1.5 g/ml 2.0 g/ml). applied using dipping technique allowed dry before storage sterile containers. Physiochemical parameters, weight loss microbiological qualities coated uncoated were analyzed for a period 7 days standard procedures. Isolation identification bacteria carried out pour plate method biochemical tests. concentration 0.5 attained nutrient retention with moisture content, total soluble solids protein content ranging from 90.50 ± 0.01 – 85.40 0.00 %, 12.20 10.60 Brixo 1.50 0.25 % respectively. Weight ranged 0.35 0.02 g while 0.28 0.03 g. The bacterial fungal counts between 0.20 x 104 - 7.50 0.05 Cfu/g ±0.01 18 105 Eight five isolates namely Proteus sp., Staphylococcus Enterobacter Escherichia coli, Pseudomonas Aeromonas sp, Bacillus Streptococcus Fusarium Aspergillus niger, fumigatus, Rhizopus stolonifera, Penicillum sp. most occurring species Coating span, reduce water helps maintain phytochemical properties carrot.