International Journal of Horticulture and Food Science
2020, Vol. 2, Issue 2, Part A
Application of chitosan edible coating to guava to study quality parameters
Vinod Kumar P and Sucharitha KV
Guava (Psidium guajava L.) is one of the most widely consumed fresh fruit in the world. Guavas were coated with 0.25 and 0.5% chitosan. The physico-chemical parameters were studied for a period of 30 days. The lower concentrations of chitosan 0.25% was found effective than 0.5% in maintaining the physico-chemical characteristics. The results clearly indicated that fruits treated with chitosan were better in maintaining all physicochemical characteristics (pH-4.60, TSS-9.40, Acidity-0.34, Ascorbic acid-208, Weight loss-14.87 and Moisture-73.37) than control throughout the storage period. The study concludes that chitosan coating could be a good alternative to preserve the quality and extend the post-harvest life of Guava.