Influence of waxing and polyethylene packaging on shelf life of guava Kore Vijaykumar T.1, Kabir J.2 Department of Post Harvest, Technology of Horticultural Crops Hidhan Chandra Krishi Vishvavidyalaya, Mohanpur-711 252, Nadia, West Bengal, India 1(e- mail: korevijay56@gmail.cotn
2jkabir@rediffrnail.com
Online published on 19 March, 2018. Abstract Fully mature green guava fruits were subjected to post harvest carnauba wax emulsion coating at different concentrations viz., T1-0.1%, T2-0.2%, T3-0.4%, T4-0.8% and T - Control (without wax emulsion) and then each treatment was packed in polyethylene of thickness 140 gauge (G1) and 200 gauge (G2) and stored at ambient condition (Max. temp. 19.4 to 32.6°C and min. temp. 9.4 to 21.4°C and relative humidity 30 to 70%). The results indicated that wax emulsion treatment from 0.2 to 0.8% in combination with 200 gauge of polyethylene i. e. T2G2, T3G2 and T4G2 was effective in reducing the physiological weight loss and retaining the fruit firmness for longer period (9th day of storage) compared to control i. e. T5G2 and T5G2 Among these treatment combinations T2G2 was slightly superior to Y,G, and T4G2 with respect to weight loss and firmness. However, waxing + polyethylene packaging had little effects on the total soluble solids and titratable acidity of fruits. Nevertheless treatment combination of T2G1, T2G2 T3G1 T3G2 and T4G2 contained higher values of TSS and acidity at later period of storage (9th day) compared to control i. c. T5G1 and T5G2 indicating slower rate of biochemical changes in these fruits. Organoleptic evaluation also supported these results and T2G2 and T3G2 were found to be superior to other treatment combinations because of higher organoleptic score for colour, taste and texture. Top Keywords Carnauba wax, Fruit firmness, Guava fruits, Physiological loss in weight, Titratable acidity, Total soluble solids. Top |