Scientists produce new fruit preservation coating
The Indian Institute of Natural Resins and Gums (IINRG) in Namkum has developed a specialized fruit…The Indian Institute of Natural Resins and Gums (IINRG) in Namkum has developed a specialized fruit coating formulation that increases shelf life by two weeks, preserves moisture and protects fruits from germs.
Scientists have successfully tested it on kinnow and tests are now being conducted on other fruits, including orange and apple, and vegetables like pointed gourd and brinjal.
S K Pandey, a scientist at IINRG, said after successfully testing the formulation on kinnow last year, experts are now working to develop a similar formulae for other fruits and some vegetables.
Scientists, when asked why separate preparation is needed for different fruits and vegetables, said it depended on the organic constitution of the substance and its physiology.
"There has to be a different formulation for every fruit. For example, kinnow and orange look almost the same and a common man may not differentiate between the two.
But if we use the same formulation for orange as for kinnow, then it will not work. Similarly, we need to have different formulation for fruits like apple, which is consumed without removing the skin.
In this case, we also need to get a certificate from the food department to ensure that it is not harmful to the digestive system," one of the researchers involved said.
