Enhancement of Shelf Life of Guava Fruits by Application of Chitosan based Nanoemulsion

Abstract

Background: Edible coating is an effective and widely used approach for preservation of quality of fruits. The physiological changes remain intact with edible coating that leads to maintain the nutritional quality. The current study is an endeavor to develop an appropriate edible coating material that may be applied over fruits as freshness indicators. Methods: Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion. Quality evaluation of guava samples was evaluated during 15 day storage in triplicates. Result: Guava fruits were coated with chitosan based emulsion to preserve its nutritional qualities. Weight loss, TSS, acidity (%), ascorbic acid and 2,2 diphenyl-1-picrylhydrazyl (DPPH) inhibition activity were measured in coated and control guava samples. Samples coated with guava were found to preserve overall quality. TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage. The changes in weight loss were significantly more in control samples than coated samples. Ascorbic acid and antioxidant activity variation was observed more in control samples.