Tingxing Hua, M. Z. Abidin, M. S. Abdullah, A. Razak, Mohammad Hafsanjani Salleh, Siti Nadhira Mohamad Basri
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Optimisation of Edible Coating to Improve the Postharvest Shelf-life of Guava Using Response Surface Methodology
The effects of composite edible coating consisting of gum Arabic, beeswax and coconut oil on Cambodia cultivar guava (Psidium guajava) were evaluated using response surface methodology (RSM). The optimum coating formulation was determined using the weight loss percentage and total soluble solid (TSS) content as the responses. From the central composite rotatable design in RSM, a total of 15 sets of coating compositions were designed. The optimised coating emulsion was made up of gum Arabic (6.6% w/v), beeswax (5.5% w/v) and coconut oil (3.6% w/v) with Tween 80 (3% w/v) as surfactant. Under this optimised coating emulsion, the predicted mean values of weight loss and TSS were 2.91% and 7.84oBrix respectively, whereas the actual mean values of guava samples were 3.38% and 8.00oBrix respectively, after 6 days of ambient storage. The actual mean values of both responses were within the 95% prediction interval, which was 2.35 – 3.47% for weight loss and 7.22 – 8.45oBrix for TSS. The optimised coating emulsion successfully reduced weight loss with maximised TSS content for guava.
期刊介绍:
The ASM Science Journal publishes advancements in the broad fields of medical, engineering, earth, mathematical, physical, chemical and agricultural sciences as well as ICT. Scientific articles published will be on the basis of originality, importance and significant contribution to science, scientific research and the public. Scientific articles published will be on the basis of originality, importance and significant contribution to science, scientific research and the public. Scientists who subscribe to the fields listed above will be the source of papers to the journal. All articles will be reviewed by at least two experts in that particular field.