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Vol. 10, Issue 8 (2021)

Shelf life enhancement of Guava (Psidium guajava L.) fruit using novel coating materials

Shaifali and Manish Bakshi
The present research study was conducted to enhance the shelf life and quality changes of guava fruits at successive interval storage using various coating materials. Guava fruits of winter season harvesting cv. Sardar were treated with T1 (1% Carboxymethylcellulose+ 4% glycerol+ 40% Aloe vera gel), T2 (2% Carboxymethylcellulose+ 4% glycerol+ 50% Aloe vera gel), T3 (almond oil), T4 (rose oil), T5 (olive oil) and T6 (beeswax) along with T7 (control). Among all the treatments Almond oil has been found to work to increase the shelf life of guava fruits as it reduced the spoilage, physiological loss in weight, maintained firmness, total sugar content, reducing sugar, non-reducing sugar, titratable acidity, TSS, vitamin C and total phenols. Coating of guava fruits with almond oil also scored maximum sensory and organoleptic ratings among all the treatments.
Pages: 792-797  |  259 Views  89 Downloads

The Pharma Innovation Journal
How to cite this article:
Shaifali, Manish Bakshi. Shelf life enhancement of Guava (Psidium guajava L.) fruit using novel coating materials. Pharma Innovation 2021;10(8):792-797.
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