Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature.

Abstract

An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Surface appearance, weight loss, firmness, carbon dioxide, oxygen and ethylene concentrations were evaluated every 3 days during 31 days of storage at chilled temperature (5±2 °C). An application of FFD on guava significantly (p <0.05) delayed chilling injury, reduced weight loss, maintained firmness, slowed down respiration and ethylene production as compared to uncoated guavas. PS:PKOo (75:25) coating was able to form compatible blends and showed good moisture and gas barrier properties when applied on guava surface, resulting in increased postharvest life of guava.