Development of Edible Coating for Shelf Life Extension of Guava

Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

“…Our TSS results were in agreement with the reducing sugars as the control sample always showed the lowest values throughout storage. Moreover, similar results to ours were reported by Wijewardana et al (2014), who detected that in all coatings (cassava starch, rice bran, sun flower oil and bee wax) applied to guavas, the TSS values has increased with time.…”

“…This increase observed during the storage of alginate coated chestnuts, may be attributed to the increase of the activity of the enzymes responsible for the hydrolysis of starch and to the decrease of the rate of breaking of sugar by respiration (Bashir and Abu-Goukh, 2003). This increase in reducing sugar contents over the storage period was also observed by other authors, such as in ber (Mani et al, 2018) and guava (Wijewardana et al, 2014). So, in general terms edible coatings did not affect significantly the production and usage of reducing sugars throughout chestnuts storage, when compared to the uncoated.…”

Effect of gamma irradiation on different starch sources as edible coating on preserving lemon fruit under cold storage conditions

“…As for the effect of different treatments, it was found that lemon fruits coated with irradiated sweet potato and cassava starch exhibited the highest percentage of soluble solids content, while the un-coated lemon fruits scored the lowest one during the two successive seasons. The current results are in the same line of Wijerwardana et al [34] on guava fruits, who reported that fruits coated with starch had higher effect in maintaining soluble solids content, probably due to the effect of edible coating film which was formed on the surface of the fruits and played an important role as a barrier against moisture loss, delaying dehydration and improving the fruit quality.…”

“…On the other hand, the highest values were recorded with fruits coated with irradiated cassava starch followed by sweet potato starch in the first and the second seasons. In this context, Wijerwardana et al [34] stated that the biofilm composed of cassava starch delay the ripening of guava fruits and scored lower color (hº) value than that of the un-coated fruits ,while De Aquino et al [35] who found that guava fruits coated with chitosan combined with cassava starch had higher (h°) values than that of the uncoated fruits.…”

Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

“…Coating made from gum arabic, hydroxyl propyl methylcellulose, chitosan, and so forth, incorporating active ingredients such as propolis (Ali et al, 2014), pomegranate peel extract (Nair et al, 2018), and essential oil (Ali, Noh, et al, 2015) have been prepared to impart desirable properties. Improvement in storage life of guava fruits has been achieved by using biopolymer films such as wax (Madhav et al, 2020), cassava starch + sunflower oil (Wijewardana et al, 2014), chitosan (Gol & Ramana Rao, 2012), HPMC + palm oil (Vishwasrao & Ananthanarayan, 2016) and aloe vera (Verma et al, 2012). Zambrano-Zaragoza et al (2013) successfully achieved extension in storage life of guava by application of solid-lipid nanoparticle of Candeuba® wax alongwith xanthum gum.…”