Carboxymethyl cellulose coating regulates cell wall polysaccharides disassembly and delays ripening of harvested banana fruit

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

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Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Fungal pathogens cause significant yield losses of many important crops worldwide. They are commonly controlled with fungicides which may have negative impact on human health and the environment. A more sustainable plant protection can be based on carbohydrate biopolymers because they are biodegradable and may act as antifungal compounds, effective elicitors or carriers of active ingredients. We reviewed recent applications of three common polysaccharides (chitosan, alginate and cellulose) to crop protection against pathogenic fungi. We distinguished treatments dedicated for seed sowing material, field applications and coating of harvested fruits and vegetables. All reviewed biopolymers were used in the three types of treatments, therefore they proved to be versatile resources for development of plant protection products. Antifungal activity of the obtained polymer formulations and coatings is often enhanced by addition of biocontrol microorganisms, preservatives, plant extracts and essential oils. Carbohydrate polymers can also be used for controlled-release of pesticides. Rapid development of nanotechnology resulted in creating new promising methods of crop protection using nanoparticles, nano-/micro-carriers and electrospun nanofibers. To summarize this review we outline advantages and disadvantages of using carbohydrate biopolymers in plant protection.

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The Use of Carbohydrate Biopolymers in Plant Protection against Pathogenic Fungi

Food products are highly perishable in nature which undergoes quick quality deterioration. In this note, the kind of packaging decides the active preservation of food qualities. Especially, edible coating plays a significant role in minimizing the post-harvest losses like moisture loss, ripening and physio-chemical losses. The application of edible coating shows promising results in increasing the shelf-life, also preserving its quality. The application of edible coating for foods could be an alternative for harmful non-biodegradable packages. This current review provides the elaborate research knowledge on edible coatings composition, methods of production, regulations, pros and cons. 

Recent advances in edible coating of food products and its legislations: A review

Impact of Modified Atmospheric Packaging Films on Health-Promoting Compounds in Cold-Stored ‘Kinnow’ Mandarin (Citrus nobilis Lour × C. deliciosa Tenora) Fruit

Edible coatings form a semi-permeable membrane film which retards the ripening and senescence. In this sight an research was investigated to study the effects of different concentrations of carboxymethyl cellulose (CMC; 1.0, 1.5 and 2.0 g L− 1) on the storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions (24 ± 1 °C and 65 ± 5% RH) for up to 12 days. Determination of weight loss, decay, firmness, sugars; soluble solids content (SSC), reducing sugars (RS) and total sugars (TS), titratable acidity, ascorbic acid content, total phenol content and sensory attributes was done. Fruit coated with CMC (1.5 g L− 1) significantly showed reduced weight loss (3.95%) and decay (8.33%) besides maintaining higher firmness (41.68 N), sugars (SSC, RS and TSS; 11.32%, 2.98% and 7.79% respectively), titratable acidity (0.40%), ascorbic acid content (216.11 mg 100 g− 1 pulp), total phenol content (113.90 mg 100 g− 1 pulp) and sensory attributes (7.81) compared with control. Overall, coating with CMC (1.5 g L− 1) significantly extended the storage life and maintained the fruit quality of guava cv. ‘Allahabad Safeda’ for up to 12 days under ambient storage conditions. Further investigations would explore knowledge among growers for successful post-harvest application of CMC to extend the storability and marketability of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions.

Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions

Arvind Kumar Baswal

Papers

Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions