Abstract
The present study was carried out during 2013–14 to evaluate the effect of 1% chitosan + 2% calcium gluconate as texture enhancer + 0.2% tocopherol as antioxidant + 100 ppm kinetin as antisenescent + 1.5% tulsi as antimicrobial agent on shelf-life of guava fruits under room temperature (RT) (33±3ºC, 80±5% RH) and low temperature (LT) (i.e. 10±1ºC, 55±5% RH) storage conditions. This coating significantly reduced the weight loss, rate of ripening, decay loss, respiration rate, ethylene evolution and accumulation of total sugars in guava fruits both at RT and LT storage. Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively. This chitosan based functional edible coating enhanced the shelf-life of guava up to 8 and 20 days at RT and LT conditions, respectively as against 4 and 12 days for uncoated fruits at the respective storage conditions.
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Claims 12
Claim · model-written summary
The coating significantly reduced guava fruit weight loss, ripening rate, and decay loss at both storage temperatures.
- Taxon
- guava
Psidium guajavat0 - Treatment
- This coatinge0
- Outcome
- weight loss, rate of ripening, decay losse0
- Direction
- reducede0
- Setting
- RT and LT storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“This coating significantly reduced the weight loss, rate of ripening, decay loss, respiration rate, ethylene evolution and accumulation of total sugars in guava fruits both at RT and LT storage.”
Claim · model-written summary
The coating significantly reduced respiration rate, ethylene evolution, and total sugar accumulation in guava fruit at both storage temperatures.
- Taxon
- guavaPsidium guajavat0
- Treatment
- This coatinge0
- Outcome
- respiration rate, ethylene evolution and accumulation of total sugarse0
- Direction
- reducede0
- Setting
- RT and LT storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“This coating significantly reduced the weight loss, rate of ripening, decay loss, respiration rate, ethylene evolution and accumulation of total sugars in guava fruits both at RT and LT storage.”
Claim · model-written summary
Coated guava fruit retained firmness of 9.3 kg/cm2 at RT and 12.2 kg/cm2 at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- firmnesse0
- Direction
- bettere0
- Value
- 9.3 kg/cm2, 12.2 kg/cm2e0
- Comparator
- uncoated fruitse0
- Setting
- RT and LT storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained total soluble solids of 10.7% at RT and 10.0% at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- total soluble solidse0
- Direction
- bettere0
- Value
- 10.7%, 10.0%e0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained acidity of 0.474% at RT and 0.487% at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- aciditye0
- Direction
- bettere0
- Value
- 0.474%, 0.487%e0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained ascorbic acid of 124.8 mg/100g at RT and 107.8 mg/100g at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- ascorbic acide0
- Direction
- bettere0
- Value
- 124.8 mg/100g, 107.8 mg/100ge0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained phenols of 3.57 mg/g at RT and 3.36 mg/g at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- phenolse0
- Direction
- bettere0
- Value
- 3.57 mg/g, 3.36 mg/ge0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained pectin of 0.71% at RT and 0.69% at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- pectine0
- Direction
- bettere0
- Value
- 0.71%, 0.69%e0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained total chlorophyll of 1.18 mg/100mm2 at RT and 1.15mg/100mm2 at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- total chlorophylle0
- Direction
- bettere0
- Value
- 1.18 mg/100mm2, 1.15mg/100mm2e0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
Coated guava fruit retained total carotenoids of 0.22 mg/100mm2 at RT and 0.208 mg/100mm2 at LT significantly better than uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- Coated fruitse0
- Outcome
- total carotenoidse0
- Direction
- bettere0
- Value
- 0.22 mg/100mm2, 0.208 mg/100mm2e0
- Comparator
- uncoated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively.”
Claim · model-written summary
The coating extended guava shelf life to 8 days at RT versus 4 days for uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- This chitosan based functional edible coatinge0
- Outcome
- shelf-life of guavae0
- Direction
- enhancede0
- Value
- 8 and 20 dayse0
- Qualifier
- 4 and 12 dayse0
- Comparator
- uncoated fruitse0
- Setting
- RTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“This chitosan based functional edible coating enhanced the shelf-life of guava up to 8 and 20 days at RT and LT conditions, respectively as against 4 and 12 days for uncoated fruits at the respective storage conditions.”
Claim · model-written summary
The coating extended guava shelf life to 20 days at LT versus 12 days for uncoated fruit.
- Taxon
- guavaPsidium guajavat0
- Treatment
- This chitosan based functional edible coatinge0
- Outcome
- shelf-life of guavae0
- Direction
- enhancede0
- Value
- 20 dayse0
- Qualifier
- 4 and 12 dayse0
- Comparator
- uncoated fruitse0
- Setting
- LT conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guava (Psidium guajava)”
e0“This chitosan based functional edible coating enhanced the shelf-life of guava up to 8 and 20 days at RT and LT conditions, respectively as against 4 and 12 days for uncoated fruits at the respective storage conditions.”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.