Effect of xyloglucan-based coating enriched with cashew apple coproduct extract on quality and antioxidant metabolism of guava during ripening postharvest

Abstract

This study evaluated the postharvest quality and antioxidant metabolism of ‘Paluma’ guavas treated with a xyloglucan-based coating containing an antioxidant extract from cashew apple coproduct (1%, v/v) (XCE) during ripening for 14 days at 25 °C. It was observed that XCE promoted lower levels of lipid peroxidation of cell membranes and lower activity of wall hydrolytic enzymes (polygalacturonase and pectinmethylesterase), thus a better maintenance of firmness during ripening. It was also observed that XCE increased the antioxidant potential because of the higher ascorbic acid and polyphenols content and the higher activity of antioxidant enzymes. Thus, XCE is a postharvest technology that not only improves the quality of ‘Paluma’ guavas, but also delays the oxidative ripening processes by increasing the antioxidant defense system of the fruit.