Effect of sodium alginate combined with vanillin on postharvest quality of guava fruit

Abstract

This study was conducted to determine combine effects of sodium alginate plus vanillin coating on shelf life of Thai seedless guava fruits when stored under ambient temperature of 28°C for twelve days. Total soluble solids, firmness of fruits, colour changes, weight loss, disease severity and disease incidence of the fruits were assessed every two days. Green chlorophyll loss, fruit softening, disease severity and disease incidence of coated fruits were significantly reduced but total soluble solids were not affected by any treatments. Only treatments 5mM vanillin combined with 2 or 4% sodium alginate were able to significantly reduced weight loss as compared to control. The result of this study suggests that 4% sodium alginate combined with SmM vanillin is the best treatment in extending shelf life of Thai seedless guava due to its advantages over other treatments in retention of fruit firmness, reduced weight loss and ability to maintain disease-free for an extended period of two days.