EFFECT OF EDIBLE COATING ON THE QUALITIES OF FRESH GUAVA
Guava is a perishable fruit.
Edible coating might help prolonging the quality of guava.
The objective of this study was to determine the effect of glucomannan (G) or konjac edible coating incorporated with beeswax (BW) and guava leaf extract (E) on the quality of fresh guava compared with water coating (W) and control (C) or uncoated stored at room temperature (29๐C) and 95% RH. It was found that guava coated with GBW significantly reduced weight loss and firmness (p<0.05) and extended the shelf-life of guava for 13 days compared with uncoated guava.
Water coated guava had higher weight loss compared with uncoated guava.
Total soluble solid (TSS) of guava increased significantly in all coating types (p<0.05) during storage.
Guava coated with water had the highest TSS. The pH of guava increased during storage and it depended on edible coating types as well.
However, the hue angle value of guava had a significant decrease during storage (p<0.05). Using either beeswax or guava leaf extract alone to the glucomannan edible coating might extend the shelf-life of fresh guava.
However, the combination of beeswax and guava leaf extract based-glucomannan edible coating did not enhance significantly on the quality shelf-life of fresh guava.
Sothornvit, R. (2013). EFFECT OF EDIBLE COATING ON THE QUALITIES OF FRESH GUAVA. Acta Hortic. 1012, 453-459
DOI: 10.17660/ActaHortic.2013.1012.58
https://doi.org/10.17660/ActaHortic.2013.1012.58
DOI: 10.17660/ActaHortic.2013.1012.58
https://doi.org/10.17660/ActaHortic.2013.1012.58
beeswax, glucomannan, guava leaf extract
English