Effect of Different Organic-based Edible Coating Treatments to Enhance Quality Attributes and Shelf Life of Guava (Psidium guajava L.) cv. Hisar Surkha

Abstract

The present investigation evaluated the effects of different organic-based edible coatings and their concentrations on the shelf life of guava fruits cv. Hisar Surkha. The experiment was laid out in a one-factor completely randomised design (CRD) comprising eleven treatments and three replications. The treatments consisted of beeswax at 5%, 10%, and 15%; sodium alginate at 2%, 3%, and 4%; guar gum at 0.5%, 1%, and 1.5%; olive oil at 100%; and an untreated control. The fruits were washed, dried, treated with the coating materials, and stored under ambient room-temperature and relative-humidity conditions in the postharvest laboratory. Physical and biochemical parameters were recorded at regular intervals during storage. The results showed that 3% sodium alginate was the most effective treatment for reducing physiological loss in weight and maintaining fruit firmness during storage. This treatment also recorded higher total soluble solids, acidity, ascorbic acid content, reducing sugars, and non-reducing sugars than the other treatments. Overall, 3% sodium alginate was the most effective edible coating for extending the shelf life of guava fruits cv. Hisar Surkha under ambient storage conditions.