Influence of lipid and polysaccharide based edible coatings on quality of guava fruits during storage

Guava fruits were coated with vegetable wax (@ 1: 4 v/v) or sodium alginate (@ 2%) and stored at 10 degrees C for 12 days. Post-cold storage, fruits were shifted to ambient conditions (20 +/- 2 degrees C) for a 2 day shelf life simulation period. Observations were taken with an interval of 3+2 days (3 days at 10 degrees C followed by 2 days at ambient conditions) up to 12+2 days. The results revealed that fruits coated with vegetable wax significantly lowered the physiological loss in weight, pectin methyl esterase activity and malondialdehyde content followed by sodium alginate coating. Vegetable wax coating proved to be more effective in delaying the fruit skin yellowing on respiration peak attaining of fruits in comparison to sodium alginate coating. The vegetable wax coated fruits retained higher firmness, total phenolic and ascorbic acid contents and total antioxidant activity during storage other treatments, thus maintaining better quality during storage upto 6+2 days.