Development And Optimization Of An Active Coating Using Response Surface Methodology To Extend The Shelf Life Of Guava (Psidium Guajava) In Post-Harvest Storage
DOI:
https://doi.org/10.24054/limentech.v22i2.3620Keywords:
edible coating, quality,, numerical análisis, Psidium guajavaAbstract
The coatings aim to primarily increase the shelf life of the food matrix they cover. In the following work, a response surface methodology was used with a Box-Behnken design to evaluate the effect of the materials (gellan gum, chitosan, and polysorbate 20) that make up the coating on the quality attributes of guava stored at 25°C and 70% relative humidity. The selected quality parameters were: weight loss (WL), total soluble solids (TSS), titratable acidity (TA), respiration rate (RR), and color change (AE) of the coated guava fruits. The results showed that the concentration of gellan gum, chitosan, and polysorbate 20 significantly influences (p<0.05) the response variables studied. The results suggest that increasing the concentrations of gellan gum and chitosan extends the quality attributes of guava fruits during post-harvest by reducing the values of WL, TSS, RR, and AE during storage. Furthermore, the second-order polynomial models adequately describe the behavior of the quality attributes of the coated guava. Consequently, the coating with gellan gum and chitosan has the potential to increase the post-harvest shelf life of guavas.
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