Abstract
Guava is a nutritious fruit that could decompose during storage. In this study, (GCE F1 and GCPE F2) two formulations of cinnamon extract, Guar gum, and glycerol coating were prepared. The guavas (Psidium guajava L.) were selected at the stage of maturity and coated with formulations along with controls such as water and sodium benzoate. Further physiological and biochemical attributes of the quality of guava fruits were analyzed during the storage at 4°C for 5, 10 and 15 days. The results revealed that the coated guavas (GCE F1) exhibited a significant reduction in weight and firmness, low pH, and reduced usage of organic acids which contributes to high TA values, less sugar content, high antioxidant and free radical scavenging activity, with less microbial growth during the storage period. Further, the presence of bioactive compounds in the ethanolic extract of cinnamon was identified by GCMS and cytotoxicity analysis confirmed no toxic effect on L929 cell lines. The results suggest that compared to coated guavas of GCPE F2, water, and sodium benzoate, GCE F1 exhibited superior quality and enhanced shelf life during post-harvest storage.
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