Effect of different Surface Coating Treatments on Physical Parameters of Guava (Psidium guajava L.) cv. Allahabad Safeda Fruits

Author: Sikandar Malik, R.N. Kanpure, D.K. Raidas and Vaqar Malik

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Abstract

The experiment was conducted during 2019-2020 at the Instructional cum Research Department of Fruit Science, RVSKVV- K.N.K. College of Horticulture, Mandsaur (M.P.). Guava freshly harvested fruits were coated with different coatings Guar gum (0.5%, 1.0%, 1.5% and 2.0%), Shellac (0.5%, 1.0%, 1.5% and 2.0%), Aloe veragel (25%, 50%, 75% and 100%) and Carboxyl Methyl Cellulose (0.5%, 1.0%, 1.5% and 2.0%), comprising of seventeen treatments with three replications in Completely Randomized Design. Periodically effects of different surface coating materials were observed for Physical parameters for fruits like- fruit length (cm), Fruit width (cm), Fruit volume (ml), specific gravity, physiological loss in weight (PLW %), Decay loss (%), Shelf-life of fruit (days). Out of four types of edible coating (i.e. Guar gum, Aloe vera, Carboxyl Methylcellulose, Shellac), Guar gum was found to be more beneficial as compared to other edible coatings throughout storage period. The application of edible coating (Guar gum) has proved to be best post-harvest application storage of guava cv. Allahabad Safeda from the point of fruit size (length & diameter), fruit volume (ml), specific gravity, PLW (%), decay loss (%) and shelf-life of fruit. The effect of surface coatings revealed that the post-harvest application of guar gum (2%) were found to be superior over other treatments with respect to physical, shelf life and quality parameters at ambient conditions resulting in prolonging the shelf-life of guava fruit cv. Allahabad Safeda. The Post-harvest quality conservation of guava is still a challenge in the production chain due to reduced post-harvest life attributed to its high respiratory rate, ethylene peak, fast loss of firmness and incidence off-decay during storage.

Keywords

Fruit volume, specific gravity, Aloe vera coating, Carboxyl methylcellulose, Shellac, Guar gum, shelf life

Conclusion

It can be concluded that application of various edible coatings may be used for extending post-harvest shelf life of guava fruits during storage. Out of four types of edible coating (i.e. Guar gum, Aloe vera, Carboxyl Methylcellulose, Shellac), guar gum was found to be more beneficial as compared to other edible coatings throughout storage period.

References

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How to cite this article

Sikandar Malik, R.N. Kanpure, D.K. Raidas and Vaqar Malik (2022). Effect of different Surface Coating Treatments on Physical Parameters of Guava (Psidium guajava L.) cv. Allahabad Safeda Fruits. Biological Forum – An International Journal, 14(4): 1077-1081.