Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

Version 1 : Received: 25 March 2021 / Approved: 26 March 2021 / Online: 26 March 2021 (10:12:24 CET)

How to cite: Shamshad, A.; Iqbal, S.Z.; Abdull Razis, A.F.; Usman, S.; Ali, N.B.; Mumtaz, A.; Asi, M.R. Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures. Preprints 2021, 2021030652 (doi: 10.20944/preprints202103.0652.v1). Shamshad, A.; Iqbal, S.Z.; Abdull Razis, A.F.; Usman, S.; Ali, N.B.; Mumtaz, A.; Asi, M.R. Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures. Preprints 2021, 2021030652 (doi: 10.20944/preprints202103.0652.v1).

Abstract

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

Subject Areas

chitosan coating; edible coating; guava fruit; shelf-life; HPLC; flavonoids

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