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<p>This study evaluated the effects of different edible coatings on the shelf life and quality attributes of guava (<i>Psidium guajava</i>&#xa0;L.) cv. ‘Hisar Safeda’ under ambient storage conditions. Treatments comprised guar gum, chitosan, sodium alginate, aloe vera, and an uncoated control. Significant differences were observed among treatments, storage periods, and their interactions for most quality parameters. Total soluble solids (TSS), TSS/acid ratio, total sugars, and reducing sugars increased up to day&#xa0;9 of storage and declined slightly thereafter, whereas titratable acidity, ascorbic acid, pectin, and total phenols decreased progressively throughout storage. On the 12th day of storage, fruits treated with chitosan T<sub>6</sub>(chitosan 1.5%) recorded the highest total soluble solids (TSS) (11.06°Brix), TSS:acid ratio (65.48), total sugars (6.99%), reducing sugars (5.40%), non-reducing sugars (1.58%), pectin (1.06%), ascorbic acid (186.50 mg/100 g), and total phenols (270.37 mg GAE/100 g), while maintaining the lowest titratable acidity (0.17%). In contrast, uncoated fruits showed rapid quality deterioration. Chitosan and guar gum coatings were the most effective in delaying ripening, reducing oxidative degradation, and maintaining biochemical quality during ambient storage of guava fruits.</p>

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Effect of Edible Coatings on Shelf Life and Quality Attributes of Guava (Psidium guajava L.) cv. ‘Hisar Safeda’ Under Ambient Storage Conditions

  • 期刊论文

  • 发表日期：

    2026年6月19日

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  • Km Rooma,
  • Rupali Sharma,
  • Vikas Yadav,
  • Krishan Kant Meena,
  • Dushyant,
  • Kapil Chaudhary,
  • Vasudha Pradhan,
  • Piyush Verma

摘要

This study evaluated the effects of different edible coatings on the shelf life and quality attributes of guava (Psidium guajava L.) cv. ‘Hisar Safeda’ under ambient storage conditions. Treatments comprised guar gum, chitosan, sodium alginate, aloe vera, and an uncoated control. Significant differences were observed among treatments, storage periods, and their interactions for most quality parameters. Total soluble solids (TSS), TSS/acid ratio, total sugars, and reducing sugars increased up to day 9 of storage and declined slightly thereafter, whereas titratable acidity, ascorbic acid, pectin, and total phenols decreased progressively throughout storage. On the 12th day of storage, fruits treated with chitosan T6(chitosan 1.5%) recorded the highest total soluble solids (TSS) (11.06°Brix), TSS:acid ratio (65.48), total sugars (6.99%), reducing sugars (5.40%), non-reducing sugars (1.58%), pectin (1.06%), ascorbic acid (186.50 mg/100 g), and total phenols (270.37 mg GAE/100 g), while maintaining the lowest titratable acidity (0.17%). In contrast, uncoated fruits showed rapid quality deterioration. Chitosan and guar gum coatings were the most effective in delaying ripening, reducing oxidative degradation, and maintaining biochemical quality during ambient storage of guava fruits.