PJB-2024-45
EFFECT OF CHITOSAN AND COCONUT OIL EDIBLE COATING ONTHE SHELF LIFE OF GUAVA FRUIT DURING STORAGE
Muhammad Farhan
Abstract
Guava fruit is one of the nutritionally important fruits. It is a climacteric fruit with a high rate of respiration and ethylene production which makes them highly perishable during storage. Therefore this research was conducted to determine the impact of chitosan and coconut oil coatings on the shelf life of guava fruit. Fully matured guava fruits were purchased and shifted to the lab in corrugated cartons. Healthy and disease-free fruit of medium size having uniform shape and colour were selected. The selected fruits were uncoated (control) and coated with chitosan T1 0.5, T2 1.0%, T3 2.0%, and coconut oil as T4 20, and in combination T5 0.5%+20%, T6 1.0%+20%, and T7 2.0%+20% of chitosan and coconut oil. All treatments were examined for physicochemical parameters like total soluble solid (brix), acidity (%), sugar acid ratio, weight loss (%), fruit firmness (kg/em'), reducing and non-reducing sugar and sensory analysis at 21-day intervals. Statistical results revealed that treatments and storage have a significant (p < 0.05) effect on guava fruit for physicochemical analysis and sensory analysis. Results showed that there was an increase in total soluble solids (brix), Sugar acid ratio, weight loss (%), and sugars during storage. While the decrease in acidity (%), fruit firmness (kg/em'), flavour, colour, appearance and overall acceptability of guava fruit was noted. Experimental data results showed that treatment Ts (2% com starch and 2% olive oil) shows the best result among all the treatments.
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