Effects of chitosan and nano-SiO₂ concentrations on the quality of postharvest guavas (Psidium guajava L.)

Van, P. T. H. and Ngoc, L. S. and Hung, T. N. and Manh, T. D. (2022) Effects of chitosan and nano-SiO₂ concentrations on the quality of postharvest guavas (Psidium guajava L.). International Food Research Journal (Malaysia), 29. 1439 -1449. ISSN 2231 7546

Guava (Psidium guajava L.) is a perishable fruit susceptible to postharvest losses at tropical ambient temperature. Therefore, the development of green storage solution such as biodegradable film could be an alternative to increase guavas’ shelf life. The primary objective of the present work was to explore the effects of combining chitosan and nanoSiO2 coating at different concentrations on the external and internal quality parameters of guavas during 12-d storage at 15°C, and 8-d storage at 30°C. Weight loss, skin colour, firmness, ascorbic acid content, total soluble solids (TSS), decay incidence, and sensory taste score during storage were also analysed. Guavas coated with 2% chitosan and 0.02% nano-SiO2 film were economically optimum to maintain the tested postharvest quality parameters, including better skin colour, higher TSS, fruit firmness, ascorbic acid content, and good taste scores, while keeping lower weight loss and decay incidence when compared with those of other treatments at both tested temperatures. Therefore, chitosan and nano-SiO2 as a coating is a promising strategy for improving the postharvest quality of guavas.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(06)%202022/20%20-...

Abstract

Guava (Psidium guajava L.) is a perishable fruit susceptible to postharvest losses at tropical ambient temperature. Therefore, the development of green storage solution such as biodegradable film could be an alternative to increase guavas’ shelf life. The primary objective of the present work was to explore the effects of combining chitosan and nanoSiO2 coating at different concentrations on the external and internal quality parameters of guavas during 12-d storage at 15°C, and 8-d storage at 30°C. Weight loss, skin colour, firmness, ascorbic acid content, total soluble solids (TSS), decay incidence, and sensory taste score during storage were also analysed. Guavas coated with 2% chitosan and 0.02% nano-SiO2 film were economically optimum to maintain the tested postharvest quality parameters, including better skin colour, higher TSS, fruit firmness, ascorbic acid content, and good taste scores, while keeping lower weight loss and decay incidence when compared with those of other treatments at both tested temperatures. Therefore, chitosan and nano-SiO2 as a coating is a promising strategy for improving the postharvest quality of guavas.

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Item Type:	Article
AGROVOC Term:	chitosan
AGROVOC Term:	guavas
AGROVOC Term:	Psidium guajava
AGROVOC Term:	quality parameters
AGROVOC Term:	statistical methods
AGROVOC Term:	food storage
AGROVOC Term:	storage decay > storage decay Prefer using postharvest decaypostharvest decay
Geographical Term:	Vietnam
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	14 Oct 2024 06:36
Last Modified:	14 Oct 2024 06:36
URI:	http://webagris.upm.edu.my/id/eprint/206

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