Vol. 6, Issue 6 (2017)
Post-harvest changes in functional and sensory properties of guava (Psidium guajava L. cv. Pant Prabhat) fruits as influenced by different edible coating treatments
Author(s): Ankit Kumar, Omveer Singh and Karishma Kohli
The main aim of the study was to assess the efficacy of different edible coating treatments like calcium chloride (1.0, 1.5, 2.0%), chitosan (0.5, 1.0, 1.5%), sodium alginate (0.5, 1.0, 1.5%) and Aloe vera gel (1:1, 1:2, 1:3) at varying concentrations on the post-harvest quality attributes of fruits of guava cultivar ‘Pant Prabhat’. After treatment, fruits were kept at ambient temperature of 27-29°C till 12 days and analyzed for various functional and sensory parameters while the uncoated fruits serve as control. In all treatments, chitosan (1.5%) coating was effective in maintaining superoxide dismutase activity (69.48 units/g fruit weight), total phenolics content (333.35 mg GAE/100 g fresh weight), fruit appearance (8.32), fruit flavour (8.21) and fruit texture (8.28). Aloe vera 1:1 gel coating was effective in maintaining total flavonoids content (89.64 mg/100 g fresh weight), total antioxidants capacity (684.27 µmol. TE/100 g fresh weight), fruit colour (8.22), fruit taste (8.19) and overall acceptability (8.18). Hence, it was concluded that coating treatment of 1.5% chitosan followed by Aloe vera 1:1 gel coating can be used for enhancing the shelf life and maintaining postharvest quality in fruits of guava cultivar ‘Pant Prabhat’.
How to cite this article:
Ankit Kumar, Omveer Singh, Karishma Kohli. Post-harvest changes in functional and sensory properties of guava (Psidium guajava L. cv. Pant Prabhat) fruits as influenced by different edible coating treatments. J Pharmacogn Phytochem 2017;6(6):1109-1116.