Abstract
The effect of chitosan coating on the physico-chemical characteristics of guava cv. Allahabad Safeda fruits stored at room temperature (28-32°C and 32-41% RH) was investigated. The fruits were treated with chitosan (1% and 2%) to study its effect on the postharvest life and quality of guava. Various storage attributes were studied at successive intervals of storage. In general, Physiological Loss in Weight (PLW %), respiration rate and TSS increased while firmness and acidity decreased with storage duration. Among various treatments, 1% chitosan treatment was found effective in extending the shelf life upto7 days, as it delayed ripening and retained greater firmness with reduced PLW%. However, the fruits treated with 2% chitosan showed uneven ripening and didn’t turn yellow even at the end of shelf life, attributed to CO2 injury. Keywords: Chitosan, Guava, Postharvest Quality, Respiration, Storage
Highlights
Guava is one of the most delicious and nutritious fruits, liked by the consumers for its refreshing taste and pleasant flavour
Acetic acid (1%) is taken as one of the treatment since the same is used in dissolving and preparing the chitosan solutions. These fruits were packed in three non-ventilated CFB boxes, each with 20 fruits and stored under ambient conditions (28-32°C and 32-41% RH).Various attributes were studied at specified intervals of storage
The respiration rate was low in chitosan treated fruits than control and acetic acid 1% treated fruits throughout the storage period
Summary
Guava is one of the most delicious and nutritious fruits, liked by the consumers for its refreshing taste and pleasant flavour. Due to its climacteric nature the fruit ripens rapidly and highly perishable, with a very short shelf life ranging from 2-3 days at room temperature[5]. The fruit ripening in guava is characterized by loss of green colour, softening, shrinkage, loss of brightness and rot development[2]. Retailing of guava fruits in India is usually carried out under non-refrigerated conditions. Preservation of fruits under ambient conditions is highly desirable in order to increase their shelf-life to facilitate long distance transportation, increase marketable period and thereby improving its commercialization. Chitosan, which has a chemical structure close to that of cellulose, has long been
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