CHITOSAN COATING IN COMBINATION WITH LOW TEMPERATURE FOR EXTENDING STORAGE LIFE OF GUAVA (PSIDIUM GUAJAVA L.)K. Rama Krishna and D.V. Sudhakar RaoAbstract India has a vast coast line, owning to the production of a large amount of crustacean shell waste. Chitosan is the major bi-product produced from it, which can be utilized for the purpose of extending storage life of horticultural produce. In this paper, we have studied the effect of chitosan coating on physiochemical properties of Guava in combination with low temperature storage (12°C). The fruits were either treated with chitosan (1% and 2%), acetic acid 1% or untreated and various quality attributes were studied at successive intervals of storage. The chitosan 1% treated fruits showed delayed ripening reduced respiration rate with retention of higher firmness and acidity. The physiological loss in weight and total soluble solids were recorded low in chitosan treated fruits when compared to other treatments. Thereby, chitosan 1% was able to extend the storage life of guava up to 21 days when stored at 12°C and showed good quality even 2 days after shifting to room temperature (28-32°C and 32-41% Relative Humidity).
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