Prolonging shelf life of fresh-cut guava using edible chitosan coating
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Abstract
Background and Objective: Fresh-cut guava offers convenience and is ready to eat, but it typically has a short shelf life. This research examines the effects of chitosan coating to preserve quality and extend the shelf life of fresh-cut guava.
Methodology: Fresh-cut guava was coated with 1%, 2%, and 3% chitosan, with uncoated guava serving as the control, and stored at 4 ± 1 °C for 15 days. The experiment followed a completely randomized design with 4 treatments and 3 replications per treatment. Data recorded included oxygen (O2) and carbon dioxide (CO2) levels in the package, weight loss, color, firmness, vitamin C content, total soluble solids (TSS), titratable acidity (TA), and sensory evaluation.
Main Results: Chitosan coating at all concentrations effectively reduced weight loss (0.01 ± 0.01% to 0.06 ± 0.11%) compared to the control (0.18 ± 0.16%). The 3% chitosan concentration preserved TSS (7.70 ± 0.00 °Brix) and vitamin C (88.69 ± 0.68 mg/100gFW) the best (P ≤ 0.05). There were no changes in firmness or the color of the peel and pulp. Sensory evaluation showed the control had higher scores, but the chitosan-coated samples remained within an acceptable range throughout the 15 days.
Conclusions: Coating fresh-cut guava with chitosan, especially at a 3% concentration, effectively reduced weight loss, TSS, TA, and vitamin C. Additionally, sensory quality scores remained within an acceptable range. This coating could also be applied to other fruits to preserve their quality.
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