National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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