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Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Journal of Food Science and Technology volume 53, pages 1966–1974 (2016)Cite this article

Abstract

Psidium guajava L. var. ‘Lalit’ is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coating made up of hydroxypropyl methyl cellulose and palm oil on ripening of guava. Coating solution was applied over fruits and coated fruits were stored at 24 ± 1 °C and 65 ± 5%RH. Changes in fruit colour, texture softening, respiration rate, weight loss, ascorbic acid content, soluble solids, titrable acidity, chlorophyll content, total reducing sugars, total phenolic content were studied during post-harvest ripening. Fruits coated with 1 % of hydroxypropyl methyl cellulose and 0.3 % of palm oil showed significant delay in weight loss, fruit firmness as well as colour change (p < 0.05). Coating delayed the enzyme activities of peroxidase and polyphenol oxidase of the fruit. Results suggest that overall quality of coated fruit was maintained by edible coating formulation extending the shelf life of fruit up to 12 days with appreciable retention of all quality parameters tested.

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Acknowledgments

The authors are grateful to University Grants Commission (UGC) for providing the financial support for carrying out this work.

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Affiliations

  1. Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400019, India

    Chandrahas Vishwasrao & Laxmi Ananthanarayan

Authors
  1. Chandrahas Vishwasrao
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  2. Laxmi Ananthanarayan
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Corresponding author

Correspondence to Laxmi Ananthanarayan.

Additional information

Research highlights

Edible coating emulsion of HPMC and palm oil was prepared

Post-harvest changes in Lalit guava fruit studied after coating

1 % of HPMC and 0.3 % of palm oil gave significant delay in ripening

Coated fruit showed lower weight loss & delayed sugar metabolism

Coating delayed activities of peroxidase & polyphenol oxidase of the fruit

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Vishwasrao, C., Ananthanarayan, L. Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings. J Food Sci Technol 53, 1966–1974 (2016). https://doi.org/10.1007/s13197-015-2164-x

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  • DOI: https://doi.org/10.1007/s13197-015-2164-x

Keywords

  • Lalit guava
  • Edible composite coating
  • Shelf life extension
  • Textural softening
  • Peroxidase activity