Guava (Psidium guajava L.) is an important fruit frequently consumed raw as having high nutritional value. However, its
perishable nature due to softening limits its storage and handling. Therefore, the present study has been carried out to
evaluate the efficacy of biodegradable coatings of chitosan (0.5% and 1%) and alginate (0.5% and 1%) on quality characteristics of
pink fleshed guava fruits stored at 25 ? 1?C and 10 ? 1?C, 65-70% RH. The results revealed that guava fruit coated with chitosan
and alginate had a significant delay in the change of weight loss, decay percentage, total soluble solids, pH, titratable acidity and
sugar accumulation as compared to control fruit. Edible coatings showed a positive effect on maintaining higher concentration of
antioxidants which decreased in control fruit due to their over-ripening in both the storage conditions. Coated fruit had positive
effects on the inhibition of cell wall degrading enzyme activities as compared to control. Guava samples treated with chitosan
and alginate coatings maintained good sensory quality, whereas the sensory quality of control samples became unacceptable.
The result of the present study suggests that application of chitosan and alginate on guava fruit surface represents as a viable
alternative for extending their shelf life. These findings suggest that the beneficial effect of chitosan 1% were superior at the 10 ?C.
Therefore, the coating of chitosan 1% can be used commercially for prolonging the storage life of guava fruit, with better effect
on the fruit stored at 10 ?C.
Neeta B. Gol is pursuing her doctoral research in the area of postharvest physiology of perishable horticultural products. She has earned her M.
Sc. degree from Sardar Patel University, Gujarat, India. Presently she is working as a CSIR- SRF. Her research interest includes edible coatings for
fruits and vegetables and also published some research papers in this area.
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals