Vol. 36 No. 2 (2022): Advances in Horticultural Science
Articles

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

N.A. Utama
Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta, Jalan Brawijaya, Bantul, 55183 Yogyakarta, Indonesia.
I.A. Pranata
Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta, Jalan Brawijaya, Bantul, 55183 Yogyakarta, Indonesia.
P.C. Pramesi
Center for Food and Nutrition Studies Universitas Gadjah Mada, Jl. Teknika Utara, Barek, 55281 Yogyakarta, Indonesia.
Published April 26, 2022
Keywords
  • Postharvest treatment,
  • preservation,
  • Psidium guajava,
  • shelf-life
How to Cite
Utama, N. A., Pranata, I. A., & Pramesi, P. C. (2022). Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating. Advances in Horticultural Science, 36(2), 135-144. https://doi.org/10.36253/ahsc-12341

Abstract

Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelf-life as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelf-life is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginate-based edible coating.

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