Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)

Abstract

Being climacteric fruit the organoleptic quality of Guava deteriorates due to continuously occurring biochemical changes during the storage leading to heavy post harvest losses. The present research work was planned to depreciate the losses by assessing the effect of different individual packagings on the shelf life of the fruit. The individual wrapping of fruits were carried out in LDPE films by cling, shrink, vacuum and modified atmosphere packaging (MAP) and stored at room temperature (37 °C). Individual wrapping delayed the ripening process by slowing down the metabolic activities and reducing the magnitude of changes in physicochemical parameters. In control fruits significant compositional changes along with the total phenol content and ascorbic acid were observed with higher decay loss. However, wrapping of fruits maintained the natural freshness and helped in retaining the marketability of the fruits. Vacuum packing and MAP showed minimum PLW (3.5%), decay loss and ripening during storage. Cling wrapping and shrink wrapping were the best treatments that enhanced the shelf life of fruits by 4 days at room temperature.

Effect of wrapping and packaging materials on fruit rot of guava (Psidium guajava Linn.)

“…These findings are in agreement with those of Sharma et al (2008) who found that heat-shrinkable film reduced post-harvest decay loss in kinnow (Citrus deliciosa) fruits. The reduction in loss might be due to complete sealing of fruits that prevents the spread of rotting as well as the transfer of spores and debris from fruit to fruit in the same container (Rana and Siddiqui, 2018). Contrary to this, fruits packed in perforated polyethylene bags exhibited a higher per cent decay loss, possibly due to higher humidity maintained inside bags.…”

Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage

“…Membrane degradation and browning symptoms are induced by accumulation of reactive oxygen species (ROS) during stress conditions (Mahajan et al, 2017). Previously, various strategies were used to prolong the shelf life of guava such as treatment with edible coatings (Silva et al, 2018), preharvest application of aqueous hexanal (Gill et al, 2016), gamma-irradiation (Pandey et al, 2010), calcium salts (Javed et al, 2016), 1-MCP (Phebe & Ong, 2010;Xing et al, 2010), control atmosphere storage (Teixeira et al, 2016), low temperature storage (Mahajan et al, 2017) and packaging types (Rana & Siddiqui, 2018).…”