Application of chitosan edible coating to guava to study quality parameters

Abstract

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 physicochemical 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.