Shelf-life enhancement of guava by using ethylene inhibitor and different coating material

Abstract

Guava (Psidium guajava L.) is considered one of the most vital fruits, and is also known as the apple of tropical and subtropical regions of the world. The objective of this work was the Shelf-life enhancement of guava by using ethylene inhibitor and different coating materials. The effect of edible coatings based on 1-MCP (1-Methylcyclopropene), mineral oil, chitosan, and bee wax (BW) applied to guavas harvested green and stored for 15 days at 35°C was evaluated. Guavas were coated with cards of ethylene inhibitor (1-Methylcyclopropene), mineral oil (0.4, 0.8, 1.2 ml), chitosan (1, 2, 3%), and beeswax (2%), and control (uncoated). The coatings reduced the respiration rate, inhibited ethylene synthesis and slowed the ripening process. The effect on fruit ripening was indicated by peel colour, TSS, change in titratable acidity, decreased fruit softening and weight loss, retained ascorbic acid content and maintained the overall quality of the fruits. The shelf life of guava having edible coatings such as 1-MCP, mineral oil, chitosan and beeswax as compared to control sample days (2 days) were found to be 8,6,4,4 days, respectively. The fruits treated with 1-MCP showed the best results in maintaining the quality of the fruits, reducing weight loss, delaying the ripening and maximum shelf life of about 8 days.