International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (837) Last page : (843)
Article doi: http://dx.doi.org/10.18782/2320-7051.4065
Edible Oil Coatings Prolong Shelf Life and Improve Quality of Guava (Psidium guajava L.)
Harjinder Singh1, Dilip Singh Kachwaya1, Venkata Satish Kuchi2*, Ghumare Vikas1, Naveet Kaushal1 and Ajay Singh1
1Department of Agriculture, Mata Gujri College (Punjabi University, Patiala), Fatehgah Sahib (Punjab), 140406
2Department of Postharvest Technology, College of Horticulture, Dr. YSRHU, Anantharajupeta, A.P. 516105
*Corresponding Author E-mail: newmoon_9@yahoo.com
Received: 16.06.2017 | Revised: 25.06.2017 | Accepted: 27.06.2017
ABSTRACT
Guava (Psidium guajava L.) is highly perishable and has a limited postharvest life up to 4-5 days. Now a day’s various chemicals are used to enhance the shelf life of guava which is harmful for human health. Present experiment was laid out in Completely Randomized Design (CRD) with five treatments viz. T1 (Mustard oil), T2 (Coconut oil), T3 (Olive oil), T4 (Almond oil), T5 (Grape seed oil) were used for surface coating of guava fruits and stored at ambient temperature and cold storage conditions. Each treatment was replicated three times with one replication to check physiological loss in weight. The results of the research shows that the guava fruits treated with (T9) olive oil coating at cold storage conditions greatly extend the shelf life of guava (28 days in cold storage and 16 days at ambient conditions) than control (16 days in cold storage and 6 days at ambient conditions). Guava fruits coated with mustard oil at ambient conditions show minimum physiological loss in weight as compared to other treatments. Among the different edible coating treatments and storage conditions, the treatment with coating of guava fruits with olive oil and stored in cold storage conditions has maximum marketable fruits retained, fruit colour, minimum rotting and better organoleptic quality as compared to control and other treatments. Guava fruits treated with T9 i.e. olive oil coating in cold storage conditions shows maximum shelf life with good organoleptic rating and better fruit quality parameters. This is cost effective and farmers could easily adopt edible oil coating to increase his income by storing the guava fruits for longer duration in the glut period.
Key words: Bio-chemical properties, Edible oil coatings, Guava, Marketability, Organoleptic analysis, Shelf life.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Singh, H., Kachwaya, D.S., Kuchi, V.S., Vikas, G., Kaushal, N. and Singh, A., Edible Oil Coatings Prolong Shelf Life and Improve Quality of Guava (Psidium guajava L.), Int. J. Pure App. Biosci.5(3): 837-843 (2017). doi: http://dx.doi.org/10.18782/2320-7051.4065
