National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
An experiment was conducted to study the effect of gum arabic (2.5, 5 and 10%) coatings on physicochemical and sensory qualities of guava (Psidium guajava L cv. Shweta) during storage at ambient conditions (average day/night temperature 21.5/12.8 ºC and humidity 52%) for 9 days. The physical and biochemical observations were recorded at 3 days interval during storage. The gum arabic (GA) 10% coating significantly reduced physiological loss in weight (PLW) and retained higher firmness, ascorbic acid, peel chlorophyll content and marketable fruits as compared to control. The minimum PLW (15.41%) and the maximum ascorbic acid (181.7 mg/ 100 g pulp), peel chlorophyll (72.55±4.10 mg/g) and firmness (8.12±1.67 kg/cm2) were observed in GA 10% coated fruits, while uncoated fruits reported to having higher PLW (19.23%) and lower ascorbic acid (126.1 mg/100g), peel chlorophyll (36.21±3.54 mg/g fresh weight) and firmness (3.33±1.08 kg/cm2) at the end of the 9 days storage period. Maximum acceptability in terms of colour (7.66) retained by GA (10%) followed by 5% GA (7.48) coating at the end of the storage. These results suggest that application of GA 10% coating was effective for retaining physico-chemical qualities of guava and the preservation of the sensory characteristics of the fruit during storage at room temperature.
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