Postharvest Application of Moringa Gum and Cinnamon Essential Oil as Edible Herbal Coating for Extending Shelf Life and Quality of Guava (Psidium Guajava)
Sabah Shehabudheen A. S1, S. Periyar Selvam2, Anushka Mitra3, Priscilla Mercy Anitha. D4, M. Mahesh Kumar5
1Sabah Shehabudheen A. S*, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India.
2S. Periyar Selvam, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India.
3Anushka Mitra, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India.
4Priscilla Mercy Anitha. D, Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur, India.
2M. Mahesh Kumar, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India.
Manuscript received on January 25, 2020. | Revised Manuscript received on February 05, 2020. | Manuscript published on February 29, 2020. | PP: 4098-4105 | Volume-9 Issue-3, February 2020. | Retrieval Number: C6528029320/2020©BEIESP | DOI: 10.35940/ijeat.C6528.029320
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit’s sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides.
Keywords: Coating, Dipping, Brushing, Quality.