International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1582-1593

Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits
Mohamed M. Gad1* and Osama A. Zagzog2
1 Department of Horticulture, Faculty of Agriculture, Zagazig University, Egypt
2 Department of Plant Production, Faculty of Technology and Development,Zagazig University, Egypt
*Corresponding author

Guava is an important fruit crops in tropical and subtropical regions. Edible coating used as alternative to waxes to enhance fruit quality and prolong storage and shelf life especially in soft fruits. Coating may cause off flavor results from anaerobic respiration. This investigation aims at prolong storage life and quality of guavas by enhance coating material properties through mixing xanthan with chitosan nanoparticles. This investigation carried out during 2015 and 2016 seasons on guava fruits (Psidium guajava L.) cv. Elmamoura, grown in a private orchard at El-Tahrer north district, El-Bihira Governorate, Egypt. Guava fruits coated with 1% xanthan gum, its mixture with 0.2 or 0.4% chitosan nano particles (CHNs) and control, to evaluate its effect on storage, shelf life and quality attributes for six weeks at 8±1°C and RH~85-90%. Xanthan gum and its mix with 0.2% CHNs achieved the lowest decay percent, maintained fruit firmness and vitamin C. While, the high concentration of CHNs (0.4%) increased decay percent, loss of firmness and vitamin C. The mix of xanthan with the two concentrations of CHNs maintained good taste of fruits than xanthan gum. After shelf life, mixing xanthan with 0.2% CHNs showed a reduction in color change. CHNs coating treatments reduced total sugars than control and xanthan gum. All coating treatments reduced weight loss compared with control. The mix of xanthan gum with 0.2% CHNs coating enhanced overall quality of guava fruits during extended cold storage and shelf life periods. It is recommending mixing xanthan gum with 0.2% CHNs as a coating to guava fruit cv. Elmamoura to decrease decay, color change, maintain fruit firmness, good taste, vitamin C and reduce total sugars.

Keywords: Guava, Xanthan gum, Chitosan nano particles, Coating, Weight loss, Fruit decay, Quality attributes, Storage life, Shelf life, Post-harvest.

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How to cite this article:

Mohamed M. Gad and Osama A. Zagzog. 2017. Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits.Int.J.Curr.Microbiol.App.Sci. 6(11): 1582-1593. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.