Effect Of Edible Gum Coating Glycerin And Calcium Lactate Application On The Post-Harvest Quality Of Guava Fruit

Guava is one of the commercially important fruit of Pakistan. However due to the perishable nature its storage life is only few days. For this purpose we arranged a lab study to check the effectiveness of selected edible oils coatings on the storage life of guava fruit. Mature fresh guava and disease free fruit were shifted to the lab in corrugated soft board cartons. Having uniform shape and colour kept in Refrigerator at 51 C. The study storage duration one month and data were recorded on each 7 days interval. Results revealed that firmness of guava fruit was maximum decreased during entire storage duration upto 88.89 in treated with 1 Calcium lactate and 2 Gum Arabic 4 glycerin whereas minimum decrease was recorded 87.60 in Control. In weight loss the higher increase 16.67 observed in Control while lowest increase 13.67 in Calcium lactate 2 and Xanthan gum 2 glycerin 4. Similarly high increase 18.99 in pH value in 2 Calcium lactate and 2 Gum Arabic 4 glycerin whereas minimum increases 10.83 in Control. Moreover in case of total soluble solid TSS outmost increase 60.11 occurred in Calcium lactate 2 and Xanthan gum 2 glycerin 4 and the least increase was observed in Guava fruit coated with Calcium lactate 1 and Gum Arabic 1 glycerin 4 46.69. From study it is decided that Calcium lactate Gum Arabic Xanthan gum and glycerin had significant effect on the fruit quality characteristics. Edible coating and low temperature storage had reduced the postharvest losses and enhanced shelf life of guava fruits. Guava with 2 calcium lactate 2 Xanthan gum and 4 glycerine showed best results as compare to untreated fruit. So suggested that coating fruits with edible additives can enhance the storage life of guava fruit.