Efficacy of different composite edible coatings on postharvest quality attributes of guava (Psidium guajava L.) cv. Lalit at ambient storage conditions

Abstract

The aim of the study was to investigate the effects of different composite edible coating treatments like olive oil, Aloe vera gel, xanthan gum, sodium alginate and carboxymethyl cellulose as a base coatings with calcium gluconate (texture enhancer) and ascorbic acid (antioxidant) at varying concentrations on physico-chemical characteristics of guava cv. Lalit. The trial was carried out in winter seasons of 2017 and 2018. Olive oil composite edible coatings (olive oil 100% + texture enhancer 0.5%) were most effective in reducing weight loss (13.62 and 12.17%), fruit decay (5.41 and 6.80%) in 2017 and 2018, respectively. Higher mean total soluble solids and ascorbic acid were recorded in fruits coated with olive oil 100% + texture enhancer 0.5% and olive oil 100% + texture enhancer 0.5% + antioxidant 0.1% treatments. Hence, it can be concluded that olive oil composite coatings coated fruits retained more postharvest quality attributes under ambient storage conditions.