Guava, a nutrient-rich but highly perishable fruit, has a limited shelf life, necessitating innovative solutions for preservation. This study investigated the efficacy of edible coatings in extending guava's storage life. Chitosan (0.5 %, 1 %, 1.5 %, 2 %), k-carrageenan (0.2 %, 0.4 %, 0.6 %, 0.8 %) and composite coatings of chitosan and k-carrageenan (0.5 %+0.2 %, 1 %+0.2 %, 1.5 %+0.2 %) were evaluated for their effects on guava stored at ambient temperatures over 15 days, following a completely randomized. Among the treatments, 1 % chitosan emerged as the most effective, minimizing reductions in physical attributes such as fruit length, width, firmness and pulp ratio, while significantly reducing physiological weight loss. Chitosan also excelled in preserving biochemical qualities. At various concentrations, it maintained the highest levels of total soluble solids (TSS), TSS-to-acid ratio, titratable acidity, pH and ascorbic acid content. Notably, the 0.5 % chitosan treatment optimized sugar profiles, showing the highest total sugar, reducing sugar and non-reducing sugar content. The findings highlight chitosan as a superior coating material for extending guava's shelf life while preserving its physical integrity and biochemical quality. Particularly, the 1 % chitosan treatment strikes an ideal balance, making it a promising, cost-effective solution for enhancing the marketability and post-harvest management of guava.
Karthi et al. (Mon,) studied this question.