期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 53, 期 4, 页码 1966-1974出版社
SPRINGER INDIA
DOI: 10.1007/s13197-015-2164-x
关键词
Lalit guava; Edible composite coating; Shelf life extension; Textural softening; Peroxidase activity
资金
- University Grants Commission (UGC)
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 A degrees 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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