Effect of Different Surface Coatings on Shelf Life and Quality of Guava (Psidium guajava L.) CV. Allahabad Safeda

International Journal of Plant & Soil Science

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Title Effect of Different Surface Coatings on Shelf Life and Quality of Guava (Psidium guajava L.) CV. Allahabad Safeda
 
Creator Saharika, Sirisilla
Joshi, Veena
Kumar, A. Kiran
Prasanth, P.
 
Description Aims: To evaluate the potentiality of surface coatings for achieving extended shelf life with enhance fruit quality attributes in Guava under ambient storage condition.
Study design: The lab experiment conducted in complete randomized design three replications on Allahabad safeda of Guava.
Place and duration of study: The experiment was conducted during November 2019 at College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad.
Methodology: Guava freshly harvested fruits were coated with three Surface coatings viz. Aloe vera (12.5%, 25% & 50%), Chitosan (0.5%, 1.0% & 1.5%), citric acid (1%, 2% & 3%). The coated fruits were stored at ambient room condition. Periodically effects of surface coatings were observed for physiological loss in weight, Shelf Life (days), Firmness (Kg/cm 2), Total Soluble Solids (%), Titrable Acidity (%), Ascorbic Acid (mg/100g), Total Sugars (%), Reducing Sugars (%), Non-Reducing Sugars (%).
Results: Surface coating physical parameters, fruits treated with T5-Chitosan (1%) showed minimum physiological loss in weight during storage, and least decay percentage. Among the treatments, highest shelf life (9.98 days), highest firmness (2.76 kg/cm2) was recorded in T5-Chitosan (1%) which was on par with T2-Aloe vera (25%) (9.67 days & 2.71 kg/cm2) while lowest shelf life was recorded in T10-Control (6.45 days). Among the treatments, T5- Chitosan (1%) recorded highest TSS (10.33 oB), highest ascorbic acid content (122.32 mg/100g), highest total sugar content, reducing sugar and least non reducing sugar content (9.72%, 6.02% & 2.84%) respectively followed by T2-Aloe vera 25% while least was noticed in T6-Chitosan 1.5% on 10th day of storage.
Conclusion: surface coating of Chitosan1% substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions.
 
Publisher SCIENCEDOMAIN international
 
Date 2021-06-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier http://journalijpss.com/index.php/IJPSS/article/view/30483
10.9734/ijpss/2021/v33i1230483
 
Source International Journal of Plant & Soil Science; 2021 - Volume 33 [Issue 12]; 19-28
2320-7035
 
Language eng
 
Relation http://journalijpss.com/index.php/IJPSS/article/view/30483/57209
http://journalijpss.com/index.php/IJPSS/article/view/30483/57210
 
Rights Copyright (c) 2021 Saharika et al.; This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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