Optimisation of emulsion-based edible coating and development of coating applicator machine for postharvest life study of guavas (Psidium Guajava L.) / Mohd Zahid Abidin

摘要

Application of edible coating represents a method thatudcan extend the shelf life of picked guava by minimisingudthe weight loss mainly due to natural migration process ofudmoisture and gases. Response surface methodology (RSM)udwas employed to search for best composition of edibleudcoating comprised of three variables namely palm stearin,udpalm kernel olein and beeswax. The RSM was also used toudinvestigate the influence of temperature of coating emulsionudand dipping time on the coating pickup for the optimisationudof coating process condition. From the RSM-generatedudmodel, optimum coating composition for minimising guavaudweight loss was 4.5% (w/v) palm stearin, 1% (w/v) palm kernel olein and 1% (w/v) beeswax. The RSM predicted andudexperimental weight loss (7%) were not significantly different from each other.