Abstract
Guava (Psidium guajava L.) is one of the commercially important fruit having a perishable nature. In this study, the effectiveness of various concentrations of Aloe vera gel as an edible coating and Calcium Chloride were examined on post-harvest quality of guava fruit stored at 5±1oC for 35 days. Treated guava fruit samples were studied for physicochemical properties (Fruit firmness, phenol content, physiological weight loss, respiration rate, decay index, pH, TSS, titratable acidity, ascorbic acid content, sugar acid-ratio) and sensory attributes (colour and flavour score). All the quality attributes were significantly affected by both treatment and storage intervals. The interaction effect of both treatment and storage duration also significantly affected all quality parameters. Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit. Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day. Keywords Aloe vera gel; Calcium Chloride; Edible coating; Guava; Post-harvest quality; Shelf life http://dx.doi.org/10.19045/bspab.2021.100058
Highlights
Guava fruit of the treatment GA1 were immersed in 10% Aloe vera gel while GA2 were dipped in 20% Aloe vera gel for 30 mints and GC3 were immersed in 2% CaCl2 for 3 minutes
Physico-chemical analysis Results for the Physico-chemical analysis for all the studied parameters of stored guava fruits were significantly influenced by both treatment (GA0, GA1, GA2, GC3, GCA4 and GCA5) and storage intervals (0, 7, 14, 21, 28, 35 days)
The results regarding the prevention of fruit firmness are in line with the findings of Akhtar et al [27] worked on the shelf life extension of loquat fruit using CaCl2, and with Arowora et al [28] studying the shelf life of oranges using Aloe vera gel as a coating material but CaCl2 with the combination of Aloe vera gel used in the present study appeared to be the best coating material for the retention of fruit firmness which is directly an indication of preventing fruits from ripening during storage
Summary
This indicates that the fruit firmness (Fig. 1) has been significantly retained by GCA4 with minimum reduction in phenol content (Fig. 2), up to 35 days of storage having less reduction as compared with the control and other treatments. Results demonstrated that weight loss (Fig. 3), respiration rate (Fig. 4) and decay index (Fig. 5) in guava fruit was significantly affected (p
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