Vol. 7, Issue 1 (2019)
Edible coatings on storage behaviour of guava Cv. Lucknow – 49 under cold storage
Author(s): Hanamant R Holegar, Ramakrishna V Hegde, SM Hiremath, VB Nargund and RV Koti
Abstract: Psidium guajava L. var. ‘Lucknow-49’ is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coatings made up of putrescine, chitosan, chitosan nano particles, aloe vera, aloe vera nano particles, zinc oxide and wax under cold storage. Coating solution was applied over fruits and coated fruits were stored at 8 ± 1 °C. Changes in physiological and bio chemical content were studied during post-harvest ripening. Among all the treatment T7 (Aloe vera – 10 %) recorded significantly higher firmness (1.91 kg/cm2), TSS (12.67 ºB) and titratable acidity (0.30 %) and lower up to 25th day of storage compared to other edible coatings as compared to other treatments. It can be conclude that use of 10 per cent aloe vera gel can improve the shelf life of guava fruits in ambient condition up to 25 day.
Pages: 1350-1352 | 366 Views 73 Downloads
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How to cite this article:
Hanamant R Holegar, Ramakrishna V Hegde, SM Hiremath, VB Nargund, RV Koti. Edible coatings on storage behaviour of guava Cv. Lucknow – 49 under cold storage. Int J Chem Stud 2019;7(1):1350-1352.
