Abstract
Guava (Psidium guajava L.) is one of the commercially important fruit having a perishable nature. In this study, the effectiveness of various concentrations of Aloe vera gel as an edible coating and Calcium Chloride were examined on post-harvest quality of guava fruit stored at 51C for 35 days. Treated guava fruit samples were studied for physicochemical properties (Fruit firmness, phenol content, physiological weight loss, respiration rate, decay index, pH, TSS, titratable acidity, ascorbic acid content, sugar acid-ratio) and sensory attributes (colour and flavour score). All the quality attributes were significantly affected by both treatment and storage intervals. The interaction effect of both treatment and storage duration also significantly affected all quality parameters. Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit. Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day.
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Claims 6
Claim · model-written summary
Treatment and storage intervals significantly affected all measured guava quality attributes.
- Taxon
- guava
Psidium guajavat0 - Treatment
- treatment and storage intervalse0
- Outcome
- quality attributese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the quality attributes were significantly affected by both treatment and storage intervals.”
t0“guava”
Claim · model-written summary
The interaction of treatment and storage duration significantly affected all guava quality parameters.
- Taxon
- guavaPsidium guajavat0
- Treatment
- treatment and storage duratione0
- Outcome
- quality parameterse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The interaction effect of both treatment and storage duration also significantly affected all quality parameters.”
t0“guava”
Claim · model-written summary
Edible coating and low temperature storage reduced decay of guava fruit.
- Taxon
- guavaPsidium guajavae0
- Treatment
- Edible coating and low temperature storagee0
- Outcome
- decaye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit.”
Claim · model-written summary
Edible coating and low temperature storage enhanced guava fruit shelf life.
- Taxon
- guavaPsidium guajavae0
- Treatment
- Edible coating and low temperature storagee0
- Outcome
- shelf lifee0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit.”
Claim · model-written summary
The 2% CaCl2 and 10% Aloe vera gel coating best retained guava physicochemical and sensory attributes among the treatments.
- Taxon
- GuavaPsidium guajavae0
- Treatment
- 2% CaCl2 and 10% Aloe vera gele0
- Outcome
- physico-chemical characteristics and also maintained the sensory attributese0
- Direction
- retainede0
- Comparator
- all the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed”
Claim · model-written summary
The 2% CaCl2 and 10% Aloe vera gel coating was most effective for extending guava shelf life for 35 days.
- Taxon
- GuavaPsidium guajavae0
- Treatment
- 2% CaCl2 and 10% Aloe vera gele0
- Outcome
- shelf life extensione0
- Direction
- most effectivee0
- Value
- 35 daye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day.”
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