Journal
SCIENTIA HORTICULTURAE
Volume 251, Issue -, Pages 101-107Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.scienta.2019.03.021
Keywords
Ascorbic acid; Chlorophyll; Color; Edible coating; Postharvest
Categories
Funding
- University of Hormozgan
- Shiraz University
- Ministry of Science, Research and Technology (MSRT)
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Guava is a tropical, nutritious fruit, which is very perishable. In order to improve storability and to maintain the qualitative characteristics of guava fruit, a factorial experiment was conducted in a completely randomized design with three replications. Treatments included an edible coating of gum arabic (GA) at concentrations of 0, 5, and 10%, cinnamon essential oil (CEO) at concentrations of 0,1, and 2% and the combination of GA and CEO. The treated fruit were stored in cold storage (10 +/- 1 degrees C, 90-95% RH) for 28 days and quantitative and qualitative characteristics were measured every week. The results showed that GA treatment enriched with CEO preserved color and some other qualitative characteristics such as firmness, chlorophylls content, carotenoids content, pH, soluble solids content (SSC), and flavor index (FI). It was proved that 10% GA + 1% CEO is a potential edible coating formulation to maintain the quality of guava fruit during cold storage.
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