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Author: Ankit Kumar × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Efficacy of edible coatings on postharvest quality of guava (Psidium guajava L.) cv. Pant Prabhat
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Ankit Kumar; Singh, Omveer
    The present investigation “Efficacy of edible coatings on postharvest quality of guava (Psidium guajava L.) cv. Pant Prabhat” was conducted in the postharvest Laboratory of the Department of Horticulture, College of Agriculture, G.B. Pant University of Agriculture and Technology, Pantnagar. The main aim of the study was to investigate the effects of different edible coating treatments like Aloe vera gel, calcium chloride, chitosan and sodium alginate at varying concentrations on physico-chemical characteristics and shelf life of guava fruits. The experiment was conducted in two factorial completely randomized design with 13 treatments and 3 replications. The two factors consisted of treatments and storage period. The trial was carried out at ambient temperature 27-29° C at 75% R.H in November, 2015. The changes in fruit length and breadth, fruit weight and volume, specific gravity, physiological loss in weight, decay, total soluble solids, acidity, ascorbic acid, total sugars, TSS : acid ratio, sugar : acid ratio, superoxide dismutase activity, total flavonoids content, phenolic content, antioxidants and sensory characters like fruit appearance, colour, flavour, texture, taste and overall acceptability were recorded under each treatment over a storage period of 12 days, after harvesting, starting from harvest day till 12th day during the winter season. Chitosan (1.5%) and Aloe vera 1:1 gel coating was most effective in reducing weight loss, decay and maintaining organoleptic qualities than other treatments. Higher total soluble solids, ascorbic acid, total sugars, superoxide dismutase activity, phenolic content were recorded with chitosan coating 1.5% dip treatment. Hence, it was concluded that dip treatment of 1.5% chitosan can be used for enhancing the shelf life and reducing postharvest losses in guava fruits. However, Aloe vera 1:1 gel coating due to its low price and easy availability may be considered better than chitosan.