Colombia: With an edible coating, they extend the useful life of the guava

An investigation by the Colombian Agricultural Research Corporation - AGROSAVIA and the Pedagogical and Technological University of Colombia - UPTC, evaluated an emerging conservation technology called "edible coatings" that allows to prolong the useful life of guava After developing the study, the researchers from AGROSAVIA and the UPTC discovered that when applying the edible coating it was possible to preserve quality attributes such as firmness, shine, color and reduced weight loss, additionally the treatment did not influence the respiratory rate, index of maturity and total titratable acidity. Guava is a climacteric fruit that continues the ripening process once it is harvested from the tree. From this point on, there is an increase in respiratory intensity and ethylene production, which generates changes in color, flavor, texture and compositional quality. For this reason, it is necessary to apply some conservation technology to avoid losses of the material, which in some ...