Phisycal Quality Analysis of Red Guava (Psidium guajava L.) Using Edible Coating of Carrageenan and Glycerol

Abstract

Red guava (Psidium guajava L.) is one of the crop commodities in
Indonesia. Red guava (Psidium guajava L.) belongs to the climataryric fruit group
that has high respiration and ripens through an increase in CO2 and ethylene.
Climateric fruits have a fairly short shelf life that can accelerate the fruit to be
damaged or decayed. Decay in the red guava fruit (Psidium guajava L.) occurs due
to the rapid respiration process due to poor postharvest handling. Decay on the fruit
can be reduced by applying post-harvest technology, one of which is by coating the
surface skin of the fruit using the edible coating method. Edible coating can be
done using the base material of carrageenan and glycerol. The purpose of this study
is to determine the physical quality of red guava fruit and the effect of edible
coating from carrageenan and glycerol on red guava fruit. The physical qualities of
the red guava fruit analyzed were color, shrinkage weight and texture. The results
showed the smallest brightness level (L) value of 52.18, the smallest reddish level
(a) value of -15.91, the smallest yellowish level (b) value of 35.14, the smallest
weight shrinkage value of 28.45% and the smallest texture value of 0.00180 mm /
gram.second on the 10th day, namely guava with 1.5% carrageenan treatment and
2% glycerol.