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Natural Gums for Fruits and Vegetables Preservation: A Review

  • Living reference work entry
  • First Online:
Gums, Resins and Latexes of Plant Origin

Part of the book series: Reference Series in Phytochemistry ((RSP))

  • 81 Accesses

Abstract

Recently, natural gum is promising as a novel source for maintaining the postharvest quality, organoleptic properties, and extending the shelf life of fruits and vegetables during the storage period. The development of natural gum-based edible coating has increased remarkable growth in the past few decades. The use of natural gum to develop edible coating helps to improve the recyclability of packaging materials compared to synthetic packaging materials. It is also a good alternative to synthetic packaging and played an important role as a biodegradable and eco-friendly edible coating for improving postharvest characteristics and shelf life of fruits and vegetables. They are naturally occurring carbohydrate/polysaccharide-based polymers obtained from natural/renewable sources. The natural gums are hydrocolloid in nature and used as a water binder and also act as a good carrier of natural antioxidant and antimicrobial agents. The present chapter reviewed the potential applications of different types of natural gums as novel film-forming materials/edible coating on postharvest characteristics and shelf life of fruits and vegetables. The chapter also summarized the extensive knowledge about the natural gums, their effectiveness, protection, and suitability on fruits and vegetables.

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Abbreviations

AA:

Ascorbic acid

B. bifidum :

Bifidobacterium bifidum

CMC:

Carboxy-methyl cellulose

FAO:

Food and Agriculture Organization

GRAS:

Generally recognized as safe

L. acidophilus :

Lactobacillus acidophilus

L. casei :

Lactobacillus casei

L. rhamnosus :

Lactobacillus rhamnosus

NGs:

Natural gums

PAL:

Phenylalanine ammonia-lyase

PLW:

Physiological loss in weight

POD:

Peroxidase

PPO:

Polyphenol oxidase

SOD:

Reduced superoxide dismutase

TA:

Titratable acidity

TFC:

Total flavonoid content

TPC:

Total phenolic content

TSS:

Total soluble solids

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Authors and Affiliations

  1. National Institute of Food Technology Entrepreneurship and Management, Sonipat, India

    Nishant Kumar

  2. National Institute of Technology, Kurukshetra, Haryana, India

    Pratibha

  3. Faculty of Technology and Technical Sciences, St. Kliment Ohridski University – Bitola, Veles, North Macedonia

    Anka Trajkovska Petkoska

  4. Tezpur University, Tezpur, Assam, India

    Mohit Singla

Authors
  1. Nishant Kumar
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  2. Pratibha
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  3. Anka Trajkovska Petkoska
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  4. Mohit Singla
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Editor information

Editors and Affiliations

  1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

    Hosakatte Niranjana Murthy

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Kumar, N., Pratibha, Petkoska, A.T., Singla, M. (2021). Natural Gums for Fruits and Vegetables Preservation: A Review. In: Murthy, H.N. (eds) Gums, Resins and Latexes of Plant Origin. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-76523-1_4-1

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  • DOI: https://doi.org/10.1007/978-3-030-76523-1_4-1

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  • Print ISBN: 978-3-030-76523-1

  • Online ISBN: 978-3-030-76523-1

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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