Journal of Postharvest Technology, Vol 1, No 1 (2013)

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Feb 29
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Application of Polysaccharide based Composite Film Wax Coating for Shelf Life Extension of Guava (var. Bangkok Giant)

Nilanthi Anuruddika Wijewardane

Abstract


Abstract

The application of wax coating represents the method that can extend the shelf life of picked guava by minimizing the weight loss due to natural migration process of moisture and gases. The present investigation relates to find out  the  applicability of different concentrations of edible coating (wax) for  shelf life extension of guava, which include palm oil (3%), glycerol (30%), Sorbitan monooleate  (tween 80) (2%) and guar gum (2%). The fruits were harvested at correct maturity of colour change from green to yellow and medium size fruits were selected after discarding disease, damaged fruits. The treatment solution was prepared by mixing wax formula with distilled water in 1:1 (T1) and 1:2 (T2) ratios and (T3) kept as control without giving any treatment. The fruits were analysed for physiological weight loss percentage, fruit firmness, titratable acidity, pectin content, fruit juice pH, total soluble solid content and rate of respiration for 09 days storage. The consumer acceptability was evaluated by 30 panellist using 5 point hedonic scale. Among the treatments tested, wax solution mixed with water in 1:1 ratio (T1) showed significantly higher performances (p < 0.05) compared to the other treatments tested. The selected treatment appeared to extend the shelf life of guava up to 09 days under ambient condition (29-320C and 65%- 70% RH) with appreciable retention of all quality parameters tested.

 

 


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Online ISSN: 2348-4330 
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