Abstract
Guava is a nutritious fruit that has perishable behavior during storage. We aimed to determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa (10%), and henna leaf (3%) extracts incorporated with gum Arabic (10%)), on the guava fruits’ properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days. The results revealed that the coating with gum Arabic (10%) only, or combined with the natural plant extracts, exhibited a significant reduction in weight loss, decay, and rot ratio. Meanwhile, there were notable increases in marketability. Moreover, among all tested treatments, the application of gum Arabic (10%) + moringa extract (10%) was the superior treatment for most studied parameters, and exhibited for the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity. Overall, it was suggested that coating guava with 10% gum Arabic combined with other plant extracts could maintain the postharvest storage quality of the cold-storage guava.
Highlights
Guava (Psidium guajava L.) is a popular fruit with a climacteric nature feature
Weight loss increased during storage and recorded the highest values ages were significantly increased, whereas marketable fruit (%) significantly decreased in control after
The results indicated that weight loss, decay,ofTSS, TSS/acid, total sugar, antioxidant, and rot had a negative relationship to firmness
Summary
Guava (Psidium guajava L.) is a popular fruit with a climacteric nature feature. It has a relatively short shelf life (3–4 days) at tropical ambient temperature (28 ± 2 ◦ C), due to its physiology, disorder, postharvest infection, and aging [1,2]. Producers of guava fruits store them in traditional packs, such as paper and/or plastic materials. These packaging materials present some merits, they could cause severe environmental difficulties because they are non-recyclable and nonedible resources [4,5,6].
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