Evaluation of natural edible coatings for enhancing the post-harvest quality and shelf life of guava (Psidium guajava L.) fruits
Kushagra Sharma, Kondle Ravi, Abdul Waheed Wani
Abstract
This study examined the impact of chitosan, gum tragacanth, aloe vera, and oxalic acid coatings on guava fruit storage.A comprehensive assessment was carried out on loss in weight, firmness, ascorbic acid concentration, total soluble solids (TSS) content, polygalacturonase (PG) activity, and overall acceptability over a 9 days storage period.Results demonstrated that all applied edible coatings significantly boosted shelf life to 9 days, and effectively mitigated weight loss compared to the control treatment.Notably, chitosan coatings at 1% and 2% concentrations exhibited the lowest physiological loss in weight (PLW), indicating their proficient moisture retention during storage.Moreover, chitosan-treated fruits displayed enhanced firmness, surpassing the control.Concerning ascorbic acid content, chitosan coatings at both concentrations effectively maintained elevated levels of this vital antioxidant relative to other coatings and the control.Nonetheless, gum tragacanth and aloe vera coatings also elicited favorable outcomes regarding overall acceptability ratings.Total soluble solids (TSS) remained relatively stable among treatments, exhibiting negligible variance.Noteworthy, chitosan coatings failed to significantly influence TSS values.Furthermore, all coated fruits showcased reduced polygalacturonase activity, signifying suppression of pectin degradation and fruit softening.Chitosan coatings consistently yielded the lowest PG activity, indicating their potential in preserving fruit texture and inhibiting decay.Overall, the application of edible coatings, particularly chitosan, gum tragacanth, and aloe vera, exhibited promising implications for enhancing the storage quality of guava fruits.