ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE
Abd El-Rahman, A., Zagzog, O., El-Naggar, N., Gad, M. (2019). ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE. EKB Journal Management System, 24(4), 787-805. doi: 10.21608/jpd.2019.72491
Ahmed Abd El-Rahman; Osama Zagzog; Nermeen El-Naggar; Mohamed Gad. "ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE". EKB Journal Management System, 24, 4, 2019, 787-805. doi: 10.21608/jpd.2019.72491
Abd El-Rahman, A., Zagzog, O., El-Naggar, N., Gad, M. (2019). 'ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE', EKB Journal Management System, 24(4), pp. 787-805. doi: 10.21608/jpd.2019.72491
Abd El-Rahman, A., Zagzog, O., El-Naggar, N., Gad, M. ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE. EKB Journal Management System, 2019; 24(4): 787-805. doi: 10.21608/jpd.2019.72491

ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE

Journal of Productivity and Development
Article 5, Volume 24, Issue 4, October 2019, Page 787-805  XML PDF (661.63 K)
Document Type: Original Article
DOI: 10.21608/jpd.2019.72491
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Authors
Ahmed Abd El-Rahman1; Osama Zagzog email 2; Nermeen El-Naggar1; Mohamed Gad3
1Plant Prod.Dept. (Pomology), Fac. Tec. &Dev., Zagazig Univ., Egypt
2Plant Prod. Depart. Fac. of Tech. and Deve., Zagazig Univ., Egypt.
3Hort. Dept. (Pomology), Fac. Agric., Zagazig Univ., Egypt
Abstract
The current investigation was carried out during 2015 and 2016 seasons on El-mamoura guava fruits (Psidium guajava L.) to study the effect of calcium nitrate and chitosan coating treatments on the physico-chemical characteristics of the fruits during cold storage period. All treatments prevented fruit decay compared with control which lost 26.14 % (average of the two seasons) of its fruits.
Guava fruits didn’t lost any weight during the first two weeks of cold storage in both seasons and after 43 days the least weight loss percentages were for the treatments of Calc. Nit. 4% + Chitosan 0.5% in the first season and Calc. Nit. 2% + Chitosan 1% in the second season. The above treatment of Calc. Nit. 2% + Chitosan 1% had the highest significant average of V.C and gave the highest firmness values in both seasons and its fruits had the highest citric acid content in the last interval of the first season. All treatments maintained the TSS content in guava fruits during cold storage period and the treatment of Calc. Nit. 4% + Chitosan 0.5% had the highest significant average value in both seasons.
Conclusively, it is recommending treatment with 0.5% chitosan as a coating and calcium nitrate 5 % to guava fruit cv. ELmamoura to improving fruit quality for cold storage a long time.
 
Keywords
Enhancing Quality; Guava Fruits; Cold storage; Edible Composite Coating; Chitosan; Calcium Nitrate
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