Conservation of postharvest guava (Psidium guajava L.) through an edible binary coating

• Main Authors: Rafael E. González, Yoelis C. Cervantes, Lorenis del C. Caraballo
• Format: Article
• Language: Spanish
• Published: Universidad de Córdoba 2016-01-01
• Series: Temas Agrarios
• Subjects: conservation; oregano extract; guava pear; whey protein concentrate; edible coating
• Online Access: https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/891
• ISSN: 0122-7610; 2389-9182

Nowadays the application of edible coatings in the food industry has become highly important because it is a technology that can extend the shelf life of fruit and minimally processed products. In this research, the effect of applying an edible coating based on whey protein concentrate (WPC) and glycerol (GLY) on the conservation of guava (Psidium guajava cv) was evaluated. The research employed a factorial design 22 in which the factors were WPC (4 and 2% w/v) and GLY (10 and 14% v/v) and the levels were the concentrations of each factor. Oregano extract (Origanum vulgare) was used as antimicrobial agent. Physicochemical, sensorial and microbiological properties were evaluated during 15 days. Finally, the guava postharvest shelf life was estimated by using Arrhenius equation. The results indicate that it is possible to increase the microbiological shelf life of guava up to 45.9 days using an edible coating based on WPC 4% (w/v) and 10% (v/v) of GLY. Applying edible coatings significantly modified the physicochemical composition of the examined fruits, while the sensory analysis showed that general acceptance and color improved the guava approval compared to uncoated fruits. Therefore, it is likely that coatings based on WPC, GLY and oregano extract could be taken into account by the agricultural industry in order to extend the fruit shelf life.