Coating Guava Postharvest With the Use of Starch of Tamarind Seed and Pomegranate Seed Oil

Abstract

The effect of coatings with different concentrations of tamarind seed starch associated with pomegranate seed oil in ‘Paluma’ guava was investigated in the present work. The fruits were harvested from an orchard in the morning, packed in containers previously lined with paper, and transported to a laboratory, where they were selected, washed, sanitized, and separated at random for the application of each treatment. The experiment design used was completely randomized, in the 6 × 6 factorial scheme, six coatings and six evaluation periods, with 3 replicates made up of 2 fruits. The treatments were: T1 (control or reference sample), without coating; T2 (0.24 mL of pomegranate seed oil/mL of coating); T3 (2% tamarind starch); T4 (1% tamarind starch); T5 (2% of tamarind starch); T6 (3% tamarind starch), T4, T5 and T6 were associated with 0.24 mL/mL of the pomegranate seed oil. The treatments were applied under immersion of the fruits in the solutions and then stored in a refrigerated chamber at 10±2 °C and 80±5% RH, and the evaluations were performed at intervals of 3 days to 12 days of storage. Due to the maintenance of the quality of the fruits, and without sufficient material, it was decided to extend storage time until the 21 days. Thus, the analyses were performed at 0, 3, 6, 9, 12 and 21 days with evaluations at 0, 3, 6, 9, 12, and 21 days. The T6 treatment (3% tamarind starch + 0.24 mL/mL pomegranate seed oil) was more efficient regarding luminosity (L*) of the fruits and delaying color development , expressed by the values of C*, also showing the higher retention in the loss of firmness, lower mass loss and lower soluble solids content, suggesting that this treatment possibly inhibited the degradation of polysaccharides, delaying the ripening process of the fruits.

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

“…Edible packaging enhances the shelf life of guava by modifying the gaseous composition around the guava and helps in reducing the ethylene production, transpiration, and respiration rate of guava during storage. Various researchers in recent past have worked on the use of edible films or coatings for the extension of shelf life on fresh guava and demonstrated that the use of edible coatings is effective in reducing weight loss and maintaining freshness and other quality attributes such as total soluble solid content, and ascorbic acid content [26,35,36,106,107]. Edible films for packaging of guava can be characterized into polysaccharide-based edible coatings (including starches from corn, cassava, and potato, and cellulose, hemicellulose, and gums), protein-based edible coatings (including protein-like casein, zein), lipid-based edible films (including oil and waxes), and their composite films (combination of polysaccharide or protein with lipid) [34,38,97,[108][109][110][111][112].…”

“…Composite packaging and material are made up of a combination of polysaccharides or protein, along with lipids for fulfilling the limitations posed by individual polymer films and to enhance the functionality of films [111,124,125]. Composite films or coatings are mainly used for extending the shelf life of fresh produce (guava) as they maintain the desired properties of permeation of gases and water vapor between guavas and the surrounding environment [35,37,110,126]. Some of the composite films previously developed by the researchers are summarized in Table 2.…”

“…So, to minimize the risk associated with plastic-based film, the use of biodegradable films and edible coatings has become popular in recent times. Edible films and coatings are the new trends for the coating of guava, to extend its shelf life [32][33][34][35][36][37][38]. The relevant studies on different types of novel postharvest management strategies and packaging technologies for the shelflife extension of guava fruits have included searches using different data bases (Scopus, Web of science, PubMed, Google Scholar, Research Gate, etc.).…”

Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage

“…The PSO has also been used to improve the properties of biopolymer films used in food packaging [42] and could be a natural additive to reduce quality loss during storage while maintaining high nutritional parameters [43]. To date, there are no studies concerning the effects of PSO addition in edible coating on fruit quality attributes and storage conditions.…”

Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya

“…Among the raw materials proposed for use in this research are pomegranate seed oil and agar. According to Dnias et al (2019), the food industry has considered pomegranate seed oil a very valuable ingredient due to its nutritional properties and potential health benefits. Agar is a carbohydrate that has a high gelling ability making it an important additive ingredient to be used in many industrial applications such as food production, the pharmaceutical industry and microbiology (Fani, 2017).…”