Edible coatings maintained postharvest quality and increased shelf life of guava fruits

Supa, Sarmin Afroz; Howlader, Prianka; Ali, Mohammad; Rupa, Rumina Afroz; Bose, Santosh Kumar

doi:10.22077/jhpr.2023.6531.1324

Document Type : Original Article

Authors

¹ Department of Horticulture, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh

² Department of Plant Pathology, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh

https://doi.org/10.22077/jhpr.2023.6531.1324

Abstract

Purpose: Guava is believed to be the most important commercial fruit crop in Bangladesh. Guava fruit exhibit very short storage life mainly due to high respiration rate, susceptibility to various pathogens and mechanical damages which can rapidly reduce the quality. However, the experiment was conducted to study the edible coatings effects on postharvest quality and shelf life of guava. Research Method: Commercially mature guava fruits (Swarupkathi and Thai) were treated with six edible coatings viz., (i) T₁ : Control, (ii) T₂ : Aloe vera gel (25%), (iii) T₃: Carboxy methyl cellulose (CMC) (1%), (iv) T₄: Chitosan(1%), (v) T₅: Aloe vera gel (25%) + Chitosan (1%) and (vi) T₆: Green tea leaf extract. The two-factor experiment was designed with a Completely Randomized Design and three replications. Findings: The results showed that, Thai Piara with Chitosan 1% treatment recorded the minimum weight loss (6.28%), the highest vitamin C content (191.44 mg/100gFW), the lowest pH (5.30), the maximum total soluble solids content (6.77 ^oBrix) and the highest titratable acidity (2.04%) at 10 days after storage compare to untreated Swarupkathi piara. Thai Piara treated with Aloe vera gel 25 % + Chitosan 1% exhibited the highest shelf life (13.00 days) followed by (12.67) in Chitosan (1%) treatment. Research Limitations: The study did not focus on ethylene and respiration rate determination. Originality/Value: The study demonstrated that Thai Piara, treated with Chitosan 1% solution showed better performance followed by Aloe vera gel 25% + Chitosan 1% solution for maintaining postharvest quality and shelf life of guava.

Keywords

Main Subjects

Postharvest Biology and Technology

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Journal of Horticulture and Postharvest Research

Edible coatings maintained postharvest quality and increased shelf life of guava fruits

References

References

Volume 7, Special Issue - Postharvest Technologies - Serial Number 24
February 2024
February 2024
Pages 15-34

Edible coatings maintained postharvest quality and increased shelf life of guava fruits

References

References

Volume 7, Special Issue - Postharvest Technologies - Serial Number 24February 2024February 2024Pages 15-34

Volume 7, Special Issue - Postharvest Technologies - Serial Number 24
February 2024
February 2024
Pages 15-34