Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Abstract

Psidium guajava L. var. 'Lalit' is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coating made up of hydroxypropyl methyl cellulose and palm oil on ripening of guava. Coating solution was applied over fruits and coated fruits were stored at 24 ± 1 °C and 65 ± 5%RH. Changes in fruit colour, texture softening, respiration rate, weight loss, ascorbic acid content, soluble solids, titrable acidity, chlorophyll content, total reducing sugars, total phenolic content were studied during post-harvest ripening. Fruits coated with 1 % of hydroxypropyl methyl cellulose and 0.3 % of palm oil showed significant delay in weight loss, fruit firmness as well as colour change (p < 0.05). Coating delayed the enzyme activities of peroxidase and polyphenol oxidase of the fruit. Results suggest that overall quality of coated fruit was maintained by edible coating formulation extending the shelf life of fruit up to 12 days with appreciable retention of all quality parameters tested.

Delayed post-harvest ripening-associated changes inManilkara zapotaL. var.Kalipattiwith composite edible coating

“…Sodium acetate buffer (50 mmol L −1 , pH 5.5, 1:2 w/v) containing 2 mmol L −1 EDTA, 1 mmol L −1 MgCl 2 and 1 mg L −1 Triton X100 was used. The solution was then centrifuged (J2‐MC; Beckman Coulter India Pvt Ltd, Mumbai, India) at 12 064 × g , 4 °C for 30 min and the supernatant was used as a crude extract for PPO and POD activity estimation . PPO activity was estimated using a colorimetric method using catechol as substrate.…”

“…The solution was then centrifuged (J2-MC; Beckman Coulter India Pvt Ltd, Mumbai, India) at 12 064 × g, 4 ∘ C for 30 min and the supernatant was used as a crude extract for PPO and POD activity estimation. 21 PPO activity was estimated using a colorimetric method using catechol as substrate. One unit activity of PPO is defined as the change in absorbance of 0.001 U (at 420 nm) per min.…”

Influence of glucomannan edible coating in guava quality during storage

“…Commercially it is a very important fruit in several countries due to availability throughout the year, nutritional value and affordable price (Forato, Britto, Rizzo, Gastaldi, & Assis, 2015). Guava is considered as a climacteric fruit (Nair, Saxena, & Kaur, 2018;Vishwasrao & Ananthanarayan, 2016) and very perishable (Hong, Xie, Zhang, Sun, & Gong, 2012), with a short shelf life due to its rapid maturation, which consists in a series of physical and biochemical processes that result in the synthesis and degradation of pigments, conversion of starch to sugar, reduction of firmness and production of volatile compounds (Nazaré Silva Botelho, Alvarenga Rocha, Aparecida Braga, Silva, & Abreu, 2016). The control of maturation is indispensable to increase the shelf life after harvest, reach distant markets and improve the commercialization process.…”

Revestimento biodegradável à base de Spirulina platensis na conservação pós-colheita de goiaba Paluma mantidas sob diferentes temperaturas de armazenamento

“…Devido ao seu valor nutricional, podem ser obtidos vários produtos através do seu processamento, tais como: fatias enlatadas, concentrados, desidratados, geleias, sucos, néctares, purés e xaropes (Patil et al, 2014). Entretanto a goiaba também é amplamente consumida in natura, contudo como apresenta uma alta taxa respiratória amadurece rapidamente, entrando em senescência durante o armazenamento à temperatura ambiente (Hong et al, 2012;Vishwasrao & Ananthanarayan, 2016).…”