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Plant Science Today (PST)

Research Articles

Vol. 11 No. sp4 (2024): Recent Advances in Agriculture by Young Minds - I

Effect of lipid-polysaccharide edible coatings on enhancing shelf life and quality of guava (Arka Kiran)

DOI
https://doi.org/10.14719/pst.5140
Submitted
19 September 2024
Published
02-12-2024 — Updated on 20-04-2025
Versions

Abstract

The physicochemical properties of guava (Arka Kiran) fruits were examined in relation to pre- and post-harvest treatments, both individually and in combination, using various edible compounds, including hexanal, chitosan and
salicylic acid (SA). The fruits were treated with different concentrations of hexanal (2%), chitosan (1%) and SA (500 ppm) and assessed for various physicochemical parameters. In the storage study, guava fruits treated with these
edible compounds were stored under both ambient conditions (30°C ± 1°C) and cold storage conditions (10 ± 2°C). The fruits treated with 2% hexanal demonstrated the most significant improvements in quality-related parameters
under cold storage and ambient conditions. The combination of pre-harvest spray and post-harvest treatments using 2% hexanal in cold storage significantly delayed physiological weight loss (24.55%), preserved total soluble
solids (TSS) (10.25 ºBrix) and maintained ascorbic acid (AA) content (135.05 micro gram) by the 18th day of the storage period. Furthermore, pre-and post-harvest treatment with chitosan under cold storage conditions significantly enhanced the retention of antioxidant activity and phenolic content in guava fruit. Overall, the treatment with 2% hexanal proved to be the most effective in regulating physicochemical changes and improving the storage quality of guava fruits.

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