Effect of postharvest edible coatings on fruit quality of guava cv. Sufaid Gola under ambient and zero-energy cool Chamber storage conditions

Abstract

Investigations were made to evaluate the effect of different edible and chemical coatings on quality and shelf life of guava (Psidium guajava L.) cv. Sufaid Gola fruits stored under ambient (20 ± 3 °C) and zero energy cool chamber (ZECC) conditions (15 ± 3 °C). The fruits were subjected to different coating treatments, i.e., control (uncoated fruits, T0), fruits coated with 1% CaCl2 (T1), 2% CaCl2 (T2), 10% Aloe vera gel (T3) and 15% Aloe vera gel + 1.5% Ascorbic acid (T4). The studied quality attributes included weight loss, total soluble solids (TSS), pH of fruit juice and fruit skin colour. As the storage period increased, weight loss, juice TSS and pH values significantly increased. Fruit skin colour also changed depending on the coating treatment, storage conditions and duration. Fruits stored at ZECC conditions had lower weight loss with lesser juice TSS and pH values and resulted in prolonged shelf life than ambient storage conditions. The fruits coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 10% Aloe vera gel resulted in lower weight loss as compared to other treatments. Fruit coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 2% CaCl2 had better shelf life with lower juice TSS and pH values as compared to other treatment combinations.