Effect of composite edible coatings on postharvest quality of Guava (Psidium guajava L.) cv. Pant Prabhat
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Date
2022-07
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G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145
Abstract
The present investigation on the: “Effect of composite edible coatings on postharvest quality of Guava (Psidium guajava L.) cv. Pant Prabhat” was conducted in the Post-harvest Laboratory of the Department of Horticulture, Collage of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar (Uttarakhand). The main aim of the study was to study the effects of Aloe vera, sodium alginate and arabic gum based composite edible coatings with incorporation of calcium chloride as texture enhancer and hydrogen peroxide as an anti-microbial on physico-chemical attributes and shelf life of guava fruits during storage. The experiment was conducted on 2-Factorial Completely Randomized Design with 13 treatments and 3 replications under ambient room temperature storage in November-December, 2021. The changes in fruit weight, fruit diameter, physiological loss in weight, percent shrinkage, percent decay, fruit firmness, pH, total soluble solids, titratable acidity, ascorbic acid content, total sugars, reducing sugars, non-reducing sugars, total carotenoids content and sensory parameters (appearance/colour, texture, flavour, taste and overall acceptability) were recorded under each treatment over a storage period of fifteen days at ambient room storage conditions. It was observed that most of the coating formulations of Aloe vera and gum arabic incorporated with calcium chloride as texture enhancer and hydrogen peroxide as anti-microbial substance significantly helped in reducing physiological loss in weight, fruit decay, shrinkage and in maintaining various biochemical and sensory quality characteristics than control untreated fruits over a storage period of 15 days. Mainly coating formulations of 10% gum arabic based composite coatings incorporated 2% calcium chloride as texture enhancer and 1% hydrogen peroxide as an anti-microbial followed by 50% Aloe vera gel with incorporation of 2% calcium chloride and 50% Aloe vera gel with 2% hydrogen peroxide performed best as compared to other coated treatments, maintained the fruit physio-chemical and sensory attributes until 15th days of storage and extended their shelf-life by three times as compare to uncoated control fruits.