Postharvest Treatments on Storage Life of Guava (Psidium guajava L.) in Himalayan Terai Region of West Bengal

Bhowmick, Piyali Dutta Nilesh; Ghosh, Surajit Khalko Arunava; Ghosh, S.

doi:10.20546/ijcmas.2017.603.209

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Similar results were found by Bhowmick et al, (2017) during the storage of plums. 1% corn starch coated plums…”

Section: Weight Losssupporting

confidence: 88%

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Enhancement of Shelf Life of Tomato using Edible Coating

Karmakar¹,

Roy²

2023

BKAP

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Background: Tomato (Solanum lycopersicum) is one of the major nutrient-rich food widely consumed in India and being perishable in nature, it cannot be stored for longer periods. Edible coatings based on natural ingredients is now a days being widely used to extend the shelf life of perishable fruits and vegetables. In the present study the impact of aloevera gel and corn starch coatings on quality attributes and shelf life of tomato was assessed. Methods: Two lots of tomatoes -one coated with aloevera gel and the other coated with corn starch coating were stored for 21 days under refrigerated condition. Physio-chemical characteristics of tomatoes were assessed at 3, 5, 7, 14 and 21 days during storage. Result: The retention of moisture content, colour and firmness were observed better for coated tomatoes than the uncoated ones. The physiological weight loss, ascorbic acid content and total soluble solid content decreased at a higher rate in case of uncoated tomatoes compared to the coated ones. The decay percentage of tomatoes for uncoated, corn starch coated and aloevera coated tomatoes were found as 92%, 10% and 5% respectively. Hence, it can be inferred that both the coating materials have potential to enhance the shelf life of tomatoes.

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“…Similar results were found by Bhowmick et al, (2017) during the storage of plums. 1% corn starch coated plums…”

Section: Weight Losssupporting

confidence: 88%

“…Materials based on corn starch exhibited a more homogeneous and compact structure than films obtained from tuberous starches (Lopez and Garcia, 2012). The effect of corn starch coating on ber and Assam lemon and plum fruit were studied by Mani et al (2017), Ghosh et al (2015) and Bhowmick et al (2017).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Shelf Life of Tomato using Edible Coating

Karmakar¹,

Roy²

2023

BKAP

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Effects of a Native Cassava Starch, Chitosan, and Gelatin-Based Edible Coating over Guavas (Psidium guajava L.)

Silva

Pellá

Friedrich

et al. 2021

ACS Food Sci. Technol.

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Food preservation is a widely discussed topic and target of uncountable studies. The present work evaluated the effect of a coating based on native cassava starch, gelatin, and chitosan over guavas (Psidium guajavas L.). The fruits, stored at 7 °C, were analyzed for 27 days regarding soluble solids (SS), titratable acidity (TA), ripening index (SS/TA ratio), vitamin C, and antimicrobial analysis. These analyses helped to evaluate the ripening process of coated and noncoated guavas. The results indicated that the coated guavas showed an increase of 9 days in their shelf life compared to the noncoated ones. It confirms that the biodegradable coating was able to decrease mass loss within the storage period. Moreover, the coating was remarkably effective in slowing the ripening process because, even after 27 days of storage, the fruits had not yet reached senescence. The biodegradable film was also capable of preventing microbial growth due to the antimicrobial capacity provided by chitosan.

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Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology

Ainee

Hussain

Nadeem

et al. 2022

Journal of Food Quality

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Galactomannan from fenugreek and guar seeds were extracted, purified, and used in edible coatings, optimized via response surface methodology. The results showed that the emulsifying capacity and stability of fenugreek galactomannan (FG) and guar galactomannan (GG) increased with increase in the concentration of galactomannan up to 0.5–1%. The average optimized values of FG and GG in edible coatings were predicted to be 1.71% and 2.11% for weight loss, 0.72% and 2.14% for firmness, 1.02% and 1.44% for TSS, 0.83% and 1.36% for pH, 1.03% and 1.44% for acidity, respectively. Significant decrease in weight loss and maximum retention of firmness was observed in coated guava. The TSS increased up to a certain storage period in all treatments and decreased as the storage period progressed, whereas pH exhibited an increasing trend while a significant decrease in acidity was observed. The findings revealed that the shelf life of guava could considerably be improved by incorporating 1.24% galactomannan from GG and 1.01% from FG in the edible coating.

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Postharvest Treatments on Storage Life of Guava (Psidium guajava L.) in Himalayan Terai Region of West Bengal

Cited by 3 publications

References 5 publications

Enhancement of Shelf Life of Tomato using Edible Coating

Enhancement of Shelf Life of Tomato using Edible Coating

Effects of a Native Cassava Starch, Chitosan, and Gelatin-Based Edible Coating over Guavas (Psidium guajava L.)

Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology

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