Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{172533,
        author = {Aadya Sathe and Dr. Jyoti Gokhale},
        title = {Pectin based Edible coating with enhanced hydrophobic properties for shelf life extension of Button Mushrooms},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {9},
        pages = {150-157},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=172533},
        abstract = {The pectin-based edible coating solution was prepared by adding High methoxyl pectin (HMP), Candelilla wax and glycerol followed by their further homogenization. A total of seventeen different combinations with lower and higher levels of High methoxyl pectin powder concentration (1.5 and 2.5 %w/v), Candelilla wax concentration (0.4 and 0.8 %w/v) and glycerol concentration (1 and 2 %w/v) respectively, were used to prepare the coating solution. The effect of different concentration of ingredients upon the properties of the edible films was studied by analysing the response parameters like Water vapour transmission rate (WVTR), Percentage Moisture content (% MC) and Colour Analysis. The film with lowest value of WVTR, Lowest value of Moisture content and in range value for colour, was chosen to be the one with optimized concentration of ingredients containing pectin (2.1 %w/v), Candelilla wax (0.77 %w/v) and glycerol (1.83 %w/v). The optimized concentration of ingredients was further used in coating application study for the shelf-life extension of button mushrooms by analysing their physicochemical properties like weight loss, texture analysis, colour variation, content of total polyphenols, Polyphenol oxidase (PPO) and Peroxidase (POD) assay. Novelty Impact Statement: Incorporation of Candelilla wax (vegan based) within the pectin edible coating for improvisation of its water vapour transmission and moisture barrier properties has been studied. From the literature review performed, candelilla holding lowest water vapour transmission among different types of waxes and also being from a plant source was chosen as suitable hydrophobic agent. The composite pectin- candelilla coating was further used to achieve shelf life extension in button mushrooms.},
        keywords = {Candelilla wax, Edible Coating, Pectin, Shelf-life},
        month = {January},
        }