Physico-chemical quality of guapple (Psidium guajava L. cv. Quezo de Bola) as influenced by alginate-based chitosan-starch coating
2023
Dasco, A.N.D. | Acabal, Ma.C.G. | Manuel, L.J.R. | Pascual, M.L.P.
The promising market potential and nutritional properties of Guapple (Psidium guajava L cv. Queso de Bola) have driven research into its edible coating formulations to reduce postharvest losses and withstand increasing environmental challenges. Proportions of chitosan, with antimicrobial properties, and starch with oxygen-limiting capabilities are known to deter overall senescence of fruits. Thus, this study explores these low-cost and biocompatible materials within the context of the Philippine market. Different proportions of edible coating formulations are applied to the Guapples: Treatment 1 as the Control, Treatment 2 with concentrations of 2% Alginate + 0.5% Chitosan, and Treatment 3 with 2% Alginate + 0.5% Chitosan + 2% Starch. This setup aims to determine if variations in Starch and Chitosan concentrations affect the physico-chemical quality of Guapples. The study revealed that Treatment 2 demonstrated the highest effectiveness in deterring moisture loss, showing significant results compared to the Control on Day 2. Conversely, Treatment 3 exhibited slightly better performance in preserving Guapples from browning. No other significant differences were found concerning other postharvest properties of Guapple, including Total Soluble Solids, Titratable Acidity, pH, Firmness, and Ripening Index. In consumer sensory evaluation, no significant preferential difference was detected, except for slight preferences in Visual Quality for Guapples treated with Treatment 3. For future studies, maintaining a stable laboratory temperature is recommended as it was identified as a confounding variable that might have influenced the results, particularly in a warm June climate. Additionally, exploring other ingredients to be inoculated in conjunction with the alginate coating is recommended.
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