Title: Effectiveness of a composite edible coating on the post-harvest conservation of guava (Psidium guajava L )

Authors: Hitihami Mudiyanselage Kumuduni Lakmali; Chamila V.L. Jayasinghe; Jayasinghe Mudalige Jagath K. Jayasinghe

Addresses: Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Sri Lanka ' Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Sri Lanka ' Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayawardanapura, Nugegoda, Sri Lanka

Abstract: Guava is a climacteric fruit that ripens rapidly and is highly perishable. Locally grown guava is marketed without receiving any treatment for shelf life extension, resulting in the wilting and withering of fruits. This study aimed to evaluate the effectiveness of a thin edible coating developed as a water-based filmogenic solution containing different concentrations of beeswax, tamarind seed powder (TSP), sunflower oil, and surfactant to enhance the post-harvest shelf life of guava. The bio polymeric film containing 0.05% TSP, 1% beeswax, and 5.5% sunflower oil presented the best results, and a 6 s dipping time resulted in the best polymeric network formation, which minimised water loss and improved the appearance of guava. The results indicated that a thin natural bio polymeric coating conserves the post-harvest shelf life of giant guava for 13 days at tropical ambient temperature (30 ± 2°C) and 21 days at regulated temperature (25 ± 1°C).

Keywords: beeswax; guava; natural bio polymeric coating; sensory attributes; tamarind seed powder; TSP.

DOI: 10.1504/IJPTI.2019.106463

International Journal of Postharvest Technology and Innovation, 2019 Vol.6 No.4, pp.314 - 329

Received: 01 Feb 2019
Accepted: 13 Dec 2019

Published online: 07 Apr 2020 *

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