Asas, Frankie O. <br/><br/>
Development of edible coating using dragon fruit (hylocereus polyrhizus) peel/ 
Frankie O. Asas, Angelo E. Cerbito, Kelly Mariel V. Longasa, Cherry Ann C. Lopez, and Jean Rose C. Punit.-- 
 - Manila:  Technological University of the Philippines,  2025. 
 - xiv, 195pages:  29cm. 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Industrial Technology.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> The study aims to develop an edible coating solution from dragon fruit peel, which can<br/>extend the shelf life of mango commodities. The research involved various formulations<br/>and processes, and the results showed that the edible coating solution extended mango's<br/>shelf life. The peel and pectin's moisture analysis are <10. FTIR analysis confirmed its<br/>presence of pectin while pectin identification was done in pure dragon fruit peel which<br/>amounted 11.68%. The product's pH range was found to be appropriate for a coating<br/>solution (2.54-2.56), and the coating adhered to the mango peel through microscope<br/>observation. The product also showed promising results in terms of titratable acidity,<br/>soluble solids, color, and texture. Qualitative evaluation showed that government<br/>regulations and widespread knowledge of the innovation took time. For QDA the<br/>evaluation showed that mango coated (day 4 and day 8) was significantly different from<br/>uncoated (day 4) mango. Overall, the study validates the safety, quality, and potential of<br/>the edible coating solution for post-harvest issues. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dragon fruit peel<br/>Edible coating solution<br/>Food tech
<br/><br/><label>LC Class. No.: </label>BTH TP 370  / A83 2025