Development of Edible Coating for Shelf Life Extension of Guava-Edible Coating for Shelf Life Extension of Guava

R.M.N.A. Wijewardana ； K .N. Karunathilake ； N.W.I.A. Jayawardana

《Focusing on Modern Food Industry》 3卷 (2014/11) Pp. 28-34

https://doi.org/10.14355/fmfi.2014.0301.04

並列摘要

Guava is economically important fruit which occupies a prominent position among fruit crops grown in Sri Lanka. Reported post harvest losses of guava were 46%. The study was carried out to find out suitable coating formula for shelf life extension of guava. The fruits were harvested the maturity at colour break change from green to scant yellow. Medium size fruits were selected while discarding disease and damaged fruits. Three different concentrations of cassava starch (1%, 2%, 3%) with 1% sunflower oil and Rice bran (1%, 2%, 3%) with 1% sunflower oil + 1% Bee wax were used for treatments and stored under ambient condition (280C-30 0C, 55%-60% RH), and quality evaluation was done to find out suitable concentration of cassawa starch and rice bran along with other constituents. 2% cassava starch+1% sunflower oil; 2% Rice bran +1% sunflower oil + 1% Bee wax were selected as better performed treatments in retaining the overall quality as it caused minimum changes in fruit Firmness, Titratable acidity, Reducing sugars, Total soluble solids (TSS). Generally, all treatments caused significant (P＜0.05) decrease in fruit firmness and pectin content.

並列關鍵字

Guava ； Edible Coatings ； Bee Wax ； Cassawa Starch ； Shelf Life