Application of chitosan edible coating to guava to study quality parameters

Autor:	Vinod Kumar P, K. V. Sucharitha
Rok vydání:	2020
Předmět:	Chitosan Psidium chemistry.chemical_compound Study quality Coating Chemistry Chitosan coating engineering Food science engineering.material
Zdroj:	International Journal of Horticulture and Food Science. 2:01-04
ISSN:	2663-1075 2663-1067
DOI:	10.33545/26631067.2020.v2.i2a.40
Popis:	Guava (Psidium guajava L.) is one of the most widely consumed fresh fruit in the world. Guavas were coated with 0.25 and 0.5% chitosan. The physico-chemical parameters were studied for a period of 30 days. The lower concentrations of chitosan 0.25% was found effective than 0.5% in maintaining the physico-chemical characteristics. The results clearly indicated that fruits treated with chitosan were better in maintaining all physicochemical characteristics (pH-4.60, TSS-9.40, Acidity-0.34, Ascorbic acid-208, Weight loss-14.87 and Moisture-73.37) than control throughout the storage period. The study concludes that chitosan coating could be a good alternative to preserve the quality and extend the post-harvest life of Guava.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0a535965b8cdaefa5b4736818fb0de8b https://doi.org/10.33545/26631067.2020.v2.i2a.40 Zobrazit plný text záznamu