Effect of polysaccharide based edible coating to improve shelf -life and quality of guava (Psidium guajava) in Malwa region of central India Rai Pooja, Kanwar Jyoti, Kanpure R. N., Singh Om*, Rathore G. P. S. College of Horticulture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior-474002, Madhya Pradesh, India *E-mail: omsingh1921@gmail.com
Online Published on 27 July, 2022. Abstract Guava fruit have a very short shelf life due to high rate of respiration. Storage of guava fruits at room temperature causes weight loss, microbial disease, physiological disorders and physical injuries and is moreover, highly susceptibility to chilling injury making low temperature storage less possible. Therefore, the present investigation was carried out at the Department of Fruit Science, College of Horticulture, Mandsaur, Madhya Pradesh, India during the year 2019- 2020 with an objective to extend shelf-life of guava fruits cv. Rewa-72. The treatments comprised of post-harvest treatments with Chitosan, Carboxymethyl cellulose, Aloe vera gel. The physico-chemical, functional and sensory quality of guava fruits were significantly influenced by application Chitosan @ 1.5% and Carboxymethyl cellulose @ 1.5%) coating up to 12 days of storage. It was found that the CMC or Chitosan bilayer coating was equally effective as the commercial polyethylene wax in enhancing glossy appearance of guava fruits because it is a good moisture barrier, thus preventing the water loss by transpiration. Chitosan @ 1.5% and CMC @1.5% treated fruits had more overall acceptability because this coating helped in improving the colour, aroma, taste, texture, appearance and quality of fruits. Hence, this technology could be more useful for increase shelf life of fruits, low cost and reduce the postharvest loss of fruits it also helps to replace the use of harmful chemicals by growers and traders. Top Keywords Aloe vera gel, Carboxymethyl cellulose, Chitosan, Guava, Post-harvest. Top |