Vol. 11, Special Issue 8 (2022)

Author(s):
Hanamant R Holegar and Ramakrishna V Hegde

Abstract:
Various viable technologies for improving the shelf life and marketability of horticultural commodities have evolved during the past decades, like use of various chemicals, fungicides, growth regulators, retardants, anti transpirants, wax coatings, different types of packing materials, modified and controlled atmosphere storage etc. Guava fruit is often referred to as ‘apple of tropics’ probably due to its high nutritive value similar to commercially important temperate fruit like apple. It is a rich source of vitamin ‘C’ and fair source of minerals. Guava has a short post-harvest shelf life of 5-8 days. Under ambient condition fruits ripen rapidly after harvest and are highly perishable. The fruit ripening in guava is characterized by loss of green colour, softening, shrinkage, loss of brightness and rotting. Different edible coating materials such as, putrescine, chitosan, Aloe vera, Aloe vera zinc nanoparticles, chitosan zinc nano particles, Zinc oxide, Aloe vera zinc particles, chitosan zinc particles, and fruit wax was applied to the surface of guava fruits. Among all the treatment T₇ (Aloe vera – 10%) recorded significantly higher firmness (3.83 kg cm^-2), TSS (14.80 ^oB) and titratable acidity (0.58%) upto 8^th day of storage compared to other edible coatings as compared to other treatments. It can be conclude that use of 10 percent Aloe vera gel can improve the shelf life of guava fruits in ambient condition upto 12 day.