Changes in physicochemical characteristics of guava fruits due to chitosan and calcium chloride treatments during storage

Abstract

Effect of post-harvest treatments of chitosan and CaCl2 alone and in combination on the physico-chemical characteristics of guava (Hisar Surkha) fruits were studied. The fruits were treated with different concentrations of chitosan (0.5-3.0%) and CaCl2 (1.0-3.0%) for 5 min and evaluated for various physico-chemical parameters. Best concentration for chitosan (1.5%) was selected on the basis of quality-related parameters. For the storage study of guava, fruit were then treated with the selected concentration of chitosan in combination with different concentrations of CaCl2 (1.0-3.0%) for 5 min and then stored at room temperature (18oC). Pre-treatment of fruits with chitosan and CaCl2 alone and in combination significantly delayed decline in physiological loss in weight, total soluble solids and more retention of firmness, acidity, ascorbic acid, sugars, phenols and total antioxidant activity during storage. The treatment of CaCl2 (1.5%)+chitosan (1.5%) was most effective treatment in modulating physico-chemical changes in guava fruits and enhancing keeping quality of guava during storage.