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Effects of various surface treatments on the storage life of guava ( Psidium guajava L) at 10°C
Author(s) -
Mohamed Suhaila,
Kyi Khin Ma Ma,
Yusof Salmah
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660103
Subject(s) - psidium , ascorbic acid , palm oil , organoleptic , emulsion , food science , chemistry , low density polyethylene , horticulture , polyethylene , biology , biochemistry , organic chemistry
The use or various surface treatments to prolong storage life of guavas at 10°C was examined. LDPE shrinkwrap was most effective in reducing weight loss and maintaining the firmness of guava (most likely indicating its effectiveness in alleviating water stress), followed by clingwrap packaging and 200 g litre −1 palm oil emulsion coating. The skin colour of guava was most effectively preserved by LDPE packaging, sucrose‐ester and 200 g litre −1 palm oil emulsion dips. Paraffin treatment caused the skin to turn brown after 2 weeks storage. The ascorbic acid content was highest in control followed by clingwrapped guava. Clingwrapped guava also received the highest organoleptic scores followed by shrinkwrapping and 200 g litre −1 palm oil treated guava.