Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava

Madhav, J V and Sethi, Shruti and Sharma, Ram Roshan and Nagaraja, A and Arora, Ajay and Varghese, Eldho (2021) Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava. Journal of Food Processing and Preservation.

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Official URL: https://ifst.onlinelibrary.wiley.com/journal/17454...
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    Abstract

    In the present investigation, the effect of bilayer coating was evaluated on the chilling injury and quality of guava fruits. The fruits of white fleshed guava cv. Allahabad Safeda and pink fleshed cv. Lalit were subjected to treatment with 5-sulfosalicylic acid (2 mM) followed by vegetable wax (1:4 v/v). The treated fruits were stored under two temperatures, namely, 5 and 10°C for 15 days. Post cold storage, fruits were transferred to supermarket conditions (20 ± 2°C) for a 2-day shelf life simulation period. The results revealed that treated fruits showed significantly lower weight loss and chilling injury compared to control fruits. The bilayer coating was effective in delaying yellowing of fruit skin and respiration peak with greater retention of total antioxidant capacity compared to control fruits. The treated fruits maintained the shelf life up to 12 + 2 days and 9 + 2°days under 5 and 10°C, respectively.

    Item Type: Article
    Divisions: CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
    Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
    CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
    Subject Area > CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
    Depositing User: Arun Surendran
    Date Deposited: 25 May 2021 04:44
    Last Modified: 22 Apr 2022 09:21
    URI: http://eprints.cmfri.org.in/id/eprint/15126

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