Enhancement of Shelf Life of Guava Fruits by Application of Chitosan based Nanoemulsion

Background: Edible coating is an effective and widely used approach for preservation of quality fruits. The physiological changes remain intact with edible that leads to maintain the nutritional quality. current study endeavor develop appropriate material may be applied over fruits as freshness indicators. Methods: Chitosan nanoemulsion was prepared ultrasonication guava samples were dipped in nanoemulsion. Quality evaluation evaluated during 15 day storage triplicates. Result: Guava coated chitosan based emulsion preserve its qualities. Weight loss, TSS, acidity (%), ascorbic acid 2,2 diphenyl-1-picrylhydrazyl (DPPH) inhibition activity measured control samples. Samples found overall TSS content, which ripening indicator, not affected significantly sample whereas increased decreased storage. weight loss more than Ascorbic antioxidant variation observed