Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). (1st February 2018)

• Record Type: Journal Article
• Authors: Nair, M. Sneha; Saxena, Alok; Kaur, Charanjit
• Is Part Of: Food chemistry. Volume 240(2018)
• Page Start: 245
• Page End: 252
• Publication Date: 2018-02-01
• Subjects: Guava -- Chitosan -- Alginate -- Extract -- Total phenolics -- Total flavonoids -- Ascorbic acid -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.07.122
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effect of pomegranate peel extract (PPE) with chitosan and alginate edible coatings on guava was evaluated. A combination of PPE with both the coatings effectively restricted the losses in phytochemicals. PPE could improve the quality and shelf-life of guava efficiently when used with chitosan as compared to alginate. A strong correlation among all the phytochemicals was obtained. Abstract: The influence of chitosan (1% w/v) and alginate (2% w/v) coatings in combination with pomegranate peel extract (PPE; 1% w/v) on quality of guavas (cv Allahabad safeda ) were studied. Restricted changes were recorded in respiration rate, ripening index, and instrumental colour values in case of the coated samples as compared to the control for 20 days at 10 °C. Samples coated with chitosan enriched with PPE (CHE) proved to be the most effective treatment in maintaining the overall fruit quality. Ascorbic acid, total phenolics, total flavonoids contents and antioxidant activity were recorded with restricted losses of 29%, 8%, 12%, 12% (DPPH) and 9% (FRAP), respectively for CHE samples at the end of storage. A higher degree of correlation ( r > 0.918) was established between various phytochemicals and AOA. PPE enriched coatings was proved efficient in maintaining the quality of guavas during 20 days of low temperature storage.