Abstract

The shelf life and quality of Mabolo an ethnobotanical fruit rich in aroma with different volatile compounds is yet to be tested using natural edible coating using Tragacanth gum a versatile hydrocolloid widely applied in pharmaceutical and food industry. This intervention can possibly increase the commercial interest of the fruit. In order to evaluate the possibility of Tragacanth gum in preserving Diospyros philippensis fruit, a study was conducted at Soc Trang Nanotech laboratory in 2020 using different concentrations (0-2.5% w/v) of Tragacanth gum on the firmness, weight loss, ascorbic acid content, total plate count and overall acceptability of the coated fruit kept under ambient temperature for 8 days of storage. Results showed that 2.0% of Tragacanth gum would be appropriate to preserve the highest firmness (4.02 N), ascorbic acid content (28.97 mg/ 100g), sensory score (8.17); the lowest percentage of weight loss (0.86%), aerobic microbial load (1.47 log cfu/g). Tragacanth gum will be an excellent candidate for commercial development.