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VOL. 6, ISSUE 3 (2021)
Natural/synthetic edible coatings in Guava
Authors
K Susmitha Reddy, Jatinder Singh, Vandna Chabra
Abstract
This research work was carried out to evaluate the impact of some herbal/chemical materials (like leaves of neem, ber along with some edible chemical substances (Putrescine, Hydroxypropyl Methyl Cellulose {HPMC} and their combination) on storage of guava fruits concerning retainment of physio-chemical properties and enhancement of shelf life. Fresh fruit of guava were collected from Lovely Professional University, Research Farm, Phagwara, sorted into different lots and different coating material was applied by dipping technique and kept under ambient conditions. These fruits were analyzed at intervals of 3rd, 6th, 9th and 12nd days of storage. From present research experimentation, it can be concluded that ber leaf extraction has retained/improved the physico-chemical parameters like (fruit length, firmness, palatability rating, TSS, vitamin C, total sugars along with palatability rating and also minimized physiological loss in weight under ambient conditions. While in another treatment combination of ber and neem leaf has exhibited encouraging results concerning fruit diameter and least level of acidity. The outcome of present study can greatly accommodate in increasing the revenue of fruit growers and making assured guava availability throughout the year.
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Pages:342-347
How to cite this article:
K Susmitha Reddy, Jatinder Singh, Vandna Chabra "Natural/synthetic edible coatings in Guava ". International Journal of Botany Studies, Vol 6, Issue 3, 2021, Pages 342-347
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