Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil

• Published in: Heliyon Vol. 9; no. 12; p. e22419
• Main Authors: Nur Hanani, Z.A., Soo, K.L., Zunairah, W.I. Wan, Radhiah, S.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2023; Elsevier
• Subjects: Active packaging; Edible coating; Fresh-cut fruit; Polysaccharide film; Polysaccharide film; Fresh-cut fruit; Edible coating; Active packaging

This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0−1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0.05)...