Chitosan Coating Incorporated with Carvacrol Improves Postharvest Guava (<i>Psidium guajava</i>) Quality
Chang Shu | Beatrice Kim-Lee | Xiuxiu Sun
Guava (<i>Psidium guajava</i> L.) is an important economic crop grown widely in tropical and subtropical regions. Guava exhibits fast ripening and senescence as a climacteric fruit, causing a short shelf life and quality deterioration. Chitosan–essential oil nanoemulsions can be an edible coating used to improve postharvest quality attributes. In this study, chitosan was mixed with carvacrol to generate a nano-emulsoid solution containing 0.1 and 0.2% (<i>v</i>/<i>v</i>) carvacrol, using a sonic dismembrator. Guava fruit were coated with the above emulsion and postharvest quality parameters were measured during storage at 20 ± 1 °C and RH = 80 ± 5% for 8 days. The result illustrated that the particle size of the chitosan–carvacrol emulsions was nanoscale, and their high stability was demonstrated by the zeta potential and polydispersity index. Chitosan coating (2%, <i>w</i>/<i>v</i>, 310–375 kDa) containing 0.2% (<i>v</i>/<i>v</i>) carvacrol maintained postharvest quality compared to chitosan alone, with higher firmness, soluble solid content, total acid, and total phenol content, and lower weight loss and pericarp browning. The collective data were further verified by principal component analysis. A chitosan coating containing carvacrol can reduce postharvest losses. It can be applied as an effective strategy to improve postharvest fruit quality.
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