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<p>The effects of edible coating formulations containing salicylic acid (SA) and chitosan on the preservation and quality enhancement of guava (var. ‘Lucknow-49’) were evaluated at ambient conditions (25 ± 3 °C, 70–85% relative humidity) with the application of a&#xa0;rotatable central composite design. The coating solution was supplemented with 5% glacial acetic acid and 5% glycerol as additives due to distinct chemical properties in pH regulation and solvent during acetylation. The vital quality parameters were monitored at 3‑day intervals for up to 12&#xa0;days of storage. The incorporation of 2% chitosan and 500 ppm SA in the edible coating proved to be more potent in the preservation of guava fruits. The treated fruits demonstrated better retention of total sugars, physiological loss in weight, total soluble solids, total antioxidant activity, titratable acidity and vitamin&#xa0;C. The 2% chitosan and 500 ppm SA treatment was found to produce the best results. However, the research findings indicated that higher concentrations of SA improved the fruit’s antioxidant properties, and thus reduced its shelf life. The optimized coating formulation resulted in an extended shelf life up to 12&#xa0;days, in contrast to 6&#xa0;days for the control. Moreover, the coating treatment successfully created a&#xa0;barrier that decreased the respiration rate, moisture loss and gas exchange in the treated guava fruit. The R<sup>2</sup> value remained significant across all quality parameters.</p>

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Optimization of Chitosan–Salicylic Acid Edible Coating to Enhance Guava Shelf Life and Quality Using Response Surface Methodology

  • 期刊论文

  • 发表日期：

    2026年1月14日

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  • Vijayalatha Kulandaivelu Ratnasamy,
  • Jamuna Perumal,
  • Jegadeeswari Vellaichamy,
  • Sandeep Gunalan,
  • Suresh Jesuraj,
  • Jayaraman Narenkumar,
  • Mohammad Ahmad Wadaan,
  • Sandhanasamy Devanesan,
  • Rajasekar Aruliah

摘要

The effects of edible coating formulations containing salicylic acid (SA) and chitosan on the preservation and quality enhancement of guava (var. ‘Lucknow-49’) were evaluated at ambient conditions (25 ± 3 °C, 70–85% relative humidity) with the application of a rotatable central composite design. The coating solution was supplemented with 5% glacial acetic acid and 5% glycerol as additives due to distinct chemical properties in pH regulation and solvent during acetylation. The vital quality parameters were monitored at 3‑day intervals for up to 12 days of storage. The incorporation of 2% chitosan and 500 ppm SA in the edible coating proved to be more potent in the preservation of guava fruits. The treated fruits demonstrated better retention of total sugars, physiological loss in weight, total soluble solids, total antioxidant activity, titratable acidity and vitamin C. The 2% chitosan and 500 ppm SA treatment was found to produce the best results. However, the research findings indicated that higher concentrations of SA improved the fruit’s antioxidant properties, and thus reduced its shelf life. The optimized coating formulation resulted in an extended shelf life up to 12 days, in contrast to 6 days for the control. Moreover, the coating treatment successfully created a barrier that decreased the respiration rate, moisture loss and gas exchange in the treated guava fruit. The R2 value remained significant across all quality parameters.