Abstract
Guava fruit is a crop which has a high rate of post decay rate due to short shelf-life at ambient conditions. To reduce decay-rate over the span of few days guava fruits “Allahabad safeda” were coated with different nanoemulsion coatings as nano-silicon dioxide, nano-chitosan, and nano-sodium alginate at different concentrations and were studied. Different aspects such as fruit weight (FW), total soluble solids (TSS), titratable acidity (TA), ascorbic acid (AA), total antioxidant activity (TAA), fruit firmness (FF), total sugar (TS), reducing sugars (RS) and non-reducing sugars (NRS) were also examined. Coating was formulated with Nanoemulsion technology using tween 20 as surfactant. Among various concentrations T4 (Nano chitosan 2% + nano silicon dioxide 2%) was the best treatment in terms of enhancing shelf-life, maintaining nutritional qualities, and reducing decay rate. This current novel technology demonstrates that results can be used to research more for employing nanotechnology on a commercial level and expansion in coating industry.
doi: 10.17756/jfcn.2023-s1-075
Citation: Kumar A, Thakur V, Singh J. 2023. Enhancing Shelf Life of Winter Guava “Allahabad Safeda” Fruits using Nanoemulsion Coatings. J Food Chem Nanotechnol 9(S1): S594-S601.
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