Guava Fruit Research Articles

Precision harvesting: comparative analysis of machine learning and generative AI-based classifiers for guava fruit maturity assessment using thermal imaging

ABSTRACT Guava is a highly nutritious fruit with abundance of health benefits and is medically recommended for daily consumption. Therefore, quality assessment of guava is of significance. Manual quality grading of fruits is being performed for a long time which suffers from subjective biases. Consequently, development of a computer vision-based automated system for quality grading of fruits is essential. In this paper, maturity assessment of guava is performed using various machine learning classifiers, including neural network, fuzzy logic system, and generative AI models. Thermal images of guava are used for maturity assessment. Performance of these models is evaluated by determining the confusion matrix and classification report, considering both class-wise and overall classification. After careful observation, FLS-based ANFIS is highly recommended for grading the guava on the basis of its maturity level. Furthermore, thermal imaging is also very significant for the development of a holistic computer vision-based fruit quality assessment model.

Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing

The flavor of guava, an important tropical fruit, is influenced by secondary metabolites. However, the mechanisms and processes underlying flavor formation in guava remain unclear. In this study, dynamic changes in volatile organic compounds (VOCs), sugars, and organic acids in guava peel and flesh across different developmental stages were investigated using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and high-performance liquid chromatography (HPLC). Here, we identified 90 VOCs, three sugars and eight organic acids. The dynamics of VOCs differ between the flesh and peel. The early developmental stages are more critical in influencing the variation of VOCs in the flesh, while VOC changes in peel occur more progressively across the developmental stages. By integrating transcriptomic and metabolomic analyses, we identified several key genes involved in VOC, sugar, and acid metabolism. This is the first study to describe the expression patterns of these genes throughout guava development, providing new insights into guava flavor development.

Impact of major homopteran pests on biochemical changes in guava (Psidium guajava L.) fruits and foliage

Impact of major homopteran pests on biochemical changes in guava (Psidium guajava L.) fruits and foliage

Evaluation of fermentative activities of yeasts isolated from guava fruit (Psidium guajava L.)

The study was conducted to isolate and screen yeast strains having good fermentative activities for wine production from guava (Psidium guajava L.). Yeasts were isolated from 22 samples of ripe guava fruits (including 4 varieties: Cattley, Taiwan, Ruby Supreme and Queen), which were collected from 6 provinces in the Mekong Delta. The yeast isolates were examined for biological characteristics, including colonial morphology and cell shape, after 48 h of culture, and investigated for fermentative characteristics including production of H2S gas, temperature and ethanol tolerance, ability to flocculate, production of extracellular enzymes, and fermentation of carbohydrate sources. The results showed that 33 yeast strains were isolated based on colony and cell morphologies. There were 9 isolates from the Taiwan variety, 13 isolates from the Queen variety, 7 isolates from the Cattley variety, and 4 isolates from Ruby supreme. Ten out of 33 isolates did not produce H₂S gas and had good flocculent ability in the fermentative solution after 7 days. Among them, the five yeast isolates (named NHCB1, NHCL4, NHCB4, DLCL1, and NHCB2) had good temperature tolerance at 39°C - 43°C, and high ethanol tolerance at 6% - 8% within 24 h. Three isolates (NHCL4, NHCB2, and NHCB4) with good ability to ferment glucose and fructose were selected for sequencing. The internal transcribed spacer sequences of all three strains were identical to those of Hanseniaspora opuntiae (> 99% identity). Briefly, this yeast strain can tolerate ethanol, ferment, and produce an appealing smell, bringing the potential for the production of wine or other fermented products.

Effect of Foliar Spray of Micro - Nutrients on Fruit Growth and Yield of Guava (Psidium guajava L.) cv. Lalit

Aim: To examine the effect of foliar spray of micro - nutrients on fruit growth and yield of guava (Psidium guajava L.) cv. Lalit. Study Design: The Randomized Block Design (RBD) experimental design was used. Place and Duration of Study: An experiment was carried out during Hasth Bahar flowering seasons of 2021-22 and 2022-23 at Horticulture Research Farm of Babasaheb Bhimrao Ambedkar University. Methodology: There were nineteen treatments with three replication. The variety selected for experiment was Lalit. Results: The foliar application of Borax 0.2%+Zinc 0.4% was found to be the best treatment in improving the morphological characteristics of guava such as fruit length (8.59 cm), fruit width (8.6cm), fruit volume (169.09 cm), fruit weight (174.99 g), peel weight (17.13g), pulp weight (155.32g),number of seed per fruit (212.49),seed weight per fruit (2.53g), seed weight kg per plant (1.23 kg), pulp and seed ratio (61.29) and specific gravity (1.03 g cc-1) of guava fruit. Conclusion: On the basis of the result obtained in the present investigation, it is concluded the combined foliar application of Borax 0.2%+Zinc 0.4% (T11). Therefore, combined spray Borax 0.2%+Zinc 0.4% (T11) can be advocated to guava growers for maximum growth and yield parameters of guava.

Possibilities of competitive displacement of Bactrocera dorsalis (Hendel) by Bactrocera zonata (Saunders) (Tephritidae: Diptera) in guava Psidium guajava ecosystem in Sudan

Oriental fruit fly (OFF) Bactrocera dorsalis and peach fruit fly (PFF) Bactrocera zonata are the most notorious pests that invaded Sudan in 2005 and 2012, respectively, causing severe losses and hindering horticultural production and exports. Prior to 2012, OFF was the most abundant fly in guava orchards in Gezira State. Monitoring fruit flies to determine species composition, seasonality, and possibilities of competitive displacement was conducted in two guava (Psidium guajava) orchards in Gezira State; Fadasi and Gezirat Elfil, using food bait attractant and rearing flies from infested fruits..Longevity and survival percentages of developmental stages of the two species were also determined. Monitoring fly populations using Torula yeast and rearing of fruit flies from guava fruits revealed that OFF and PFF were the most prevalent species in guava ecosystem at both sites. At the Fadasi site, PFF was the predominant species representing (99.3%) of the guild of the trapped flies with an infestation level of 99.6%) flies/kg of guava fruits. At G. Elfil, OFF comprised 80.8% of the trapped flies with infestation level ca 53.6% while 19.2% of trapped flies were B. zonata with 46.4% infestation level. The high percentage of trapped OFF at G. Elfil might be attributed to multi-cropping system in the area. Developmental stages of PFF were shorter than that of OFF by 9.2 days, while its survival percentage was higher than that of OFF for all developmental stages. Competitive displacement of OFF by PFF in guava orchards at Fadasi site may have occurred as a result of the mono-cropping system, short developmental period, and high survival percentage of developmental stages of PFF on guava compared to that of OFF.

In vitro Evaluation of Fungicides and Bio-rationals against Pestalotiopsis psidii Causing Guava Fruit Canker

Guava (Psidium guajava L.), originating from Tropical America and part of the Myrtaceae family, is a highly adaptable and nutritionally valuable fruit. Known as the "Apple of the Tropics," it ranks as the fourth most important fruit crop globally. India leads in guava production. However, guava production faces serious threats from various diseases, particularly canker caused by Pestalotiopsis psidii. The disease, varying in severity across guava varieties, manifests as brown necrotic spots on fruits that progress to crater-like lesions covered with white mycelium. In vitro evaluation of fungicides and bio-rationals revealed that carbendazim 12% + mancozeb 63% WP and azoxystrobin 11% + tebuconazole 18.3% SC at all the tested concentration i.e. 500, 1000 and 1500 ppm demonstrated complete inhibition of the pathogen, followed by mancozeb 75% WP showed 97.41 per cent inhibition rate at highest concentration i.e. 2000 ppm. Among the bio-rationals, panchgavya completely inhibited mycelial growth at both 5% and 10% concentration, followed closely by buttermilk, which showed growth inhibition of 45.93 and 17.78 per cent at 10% and 5% concentration, respectively.

Potency of Red Guava Fruitghurt as an Antioxidant

Antioxidants are compounds needed by the body to protect body cells from damage caused by free radicals. Free radicals can damage macromolecules such as cell membrane lipids, DNA, and proteins, and cause cell oxidative stress. Red Guava Fruitghurt is a probiotic with the basic ingredients of fruit. The purpose of this study is to determine the effect of fruitghurt on the MDA levels in the blood of mice induced by CCl4. This was an experimental study conducted using mice (Mus musculus) which were divided into three treatment groups – the negative control group (that were not induced and were not given fruitghurt), the positive control group (that were induced with CCl4 but not given fruitghurt), and the treatment group (that were induced with CCl4 and given fruitghurt). The data obtained in the study were analyzed using the one-way ANOVA test, and the results showed significant differences between the treatment groups. Giving fruitghurt to the P1 group had a significant effect on reducing malondialdehyde levels compared to the positive control group, with a P-value of 0.03. Lactobacillus acidophilus bacteria found in this fruitghurt can reduce oxidative stress by inhibiting ascorbic acid oxidation, reducing activity and capturing radial superoxide anions, hydrogen peroxide, and free radicals, and inhibiting lipid oxidation. So this fruitghurt has antioxidant properties. This is also strengthened by the content of red guava which is rich in phenolics, flavonoids, and vitamin C that have good free radical scavenging activity, so guava fruit is a natural source of antioxidants. Keywords: antioxidants, fruitghurt, malon dialdehyde, probiotics, red guava

Vitamin C-rich guava consumed with mungbean dal reduces anemia and increases hemoglobin but not iron stores: a randomized controlled trial of food-to-food fortification in Indian children.

BackgroundAdding vitamin C-rich fruit to staples containing iron could be an effective strategy to improve iron bioavailability and thereby reduce iron-deficiency anemia in children. ObjectiveWe aimed to assess the effect of consuming a mungbean-based meal with or without guava fruit on body iron stores, hemoglobin concentration, and anemia of children as part of a school feeding program. MethodsWe conducted a 7-month randomized, controlled trial with 6 to 10-year-old school children (n=200; 46% anemic, 71% iron-deficient) from a rural community in Haryana, North India. Children were assigned to two treatment groups to daily receive either a meal of mungbean dal only (3.0 mg of iron; vitamin C:iron molar ratio ∼0.5:1), or mungbean dal with fresh guava (3.2 mg of iron; ∼170 mg of vitamin C; molar ratio ∼18:1). Meals were served every school day under supervision. The primary outcome was body iron stores, while concentrations of hemoglobin and other iron indicators were secondary outcomes. ResultsDaily consumption of mungbean dal along with guava did not result in an overall improvement of body iron stores (mean treatment effect: 0.65 mg/kg body weight; 95% CI: −0.34, 1.63; P=0.197). However, compared to children who consumed mungbean dal only, children in the guava group showed a larger increase in hemoglobin concentration (3.7 g/L; 95% CI: 1.6, 5.6; P=0.001), and a larger drop in the prevalence of anemia (−51%; 95% CIs: −74, −10; P= 0.022) and iron-deficiency anemia (−56%, 95% CI: −83, 13; P=0.087). These effects were more pronounced in children who were iron-deficient at study start. ConclusionsAddition of guava to a mungbean-based meal containing a moderate amount of iron increased hemoglobin and reduced anemia but did not provide enough additional absorbed iron to also increase body iron stores. Food-to-food fortification by inclusion of vitamin C rich fruits in iron-containing school meals may help alleviate the burden of anemia in children.This trial was registered at https://clinicaltrials.gov/ct2/show/NCT01191463.

Effect of pre-harvest application of potassium nitrate, naphthalene acetic acid and ethephon on ripening and shelf-life of guava cv. Allahabad Safeda

The current study, effect of pre-harvest application of potassium nitrate (KNO3), naphthalene acetic acid (NAA) and ethephon on ripening and shelf-life of guava (Psidium guajava L.) cv. Allahabad Safeda was undertaken at the Fruit Research Farm, Dr B R S Agri at Sri Muktsar Sahib, Punjab. The experiment was carried out on an eight-year-old guava tree of the Allahabad Safeda. The trees were sprayed with various doses of chemicals, KNO3 (1.0, 1.5, 2.0%), NAA (200, 300, 400 ppm) and ethephon (200, 400, 600 ppm) during the third week of November. The fruits were harvested at the hard ripe stage on 19 December, placed in Corrugated fibre box (CFB) of 4 kg capacity and stored at ambient temperature. In ambient storage, guava fruits were remain acceptable for up to 6 days of storage without any adverse effect on fruit quality. KNO3 (1.5 and 2.0%), NAA (300 ppm) and ethephon (200 ppm) recorded a reduction in physiological loss of weight and spoilage and KNO3 (2.0%) maintaining fruit firmness (7.64 kg/cm2), palatability rating (8.00) throughout the storage period. However, the highest storage life and good-quality fruits was recorded with the application of KNO3 (1.5, 2%) during ambient storage. At lower concentrations, ethephon also helps to enhance the ripening of fruits, contrast to this fruits treated with NAA delayed the fruit senescense.

Guava ripening and quality in response to pre-harvest boron spraying

The physiological process of guava fruit ripening is difficult to manage in orchards. Boron (B) is a nutritional element with a physiological effect on fruit ripening through its role in ascorbate metabolism. This study evaluated the effects of single boron pre-harvest spraying on fruit ripening and post-harvest. The treatments consisted of B-monoethanolamine (MEA) sprays (11% B) at concentrations of 0 (control), 1, 2, and 3ml L-1. Foliar sprays were applied on guava trees cv. Cortibel RG, at the physiological stage Biologische Bundesanstalt, Bundessortenamt, und Chemische Industrie (BBCH) 78 (fruits at 80% of final growth). The study used a randomized block design with five replicates. Fruits were harvested 5, 8, 15, and 17 days after B-MEA spraying. The nutritional content was assessed in the leaves and fruits. The fruits were analyzed for ascorbic acid content (AA), total sugars, reducing and non-reducing sugars, titratable acidity, soluble solids, ripeness index, total phenolic compounds, total carotenoids and total anthocyanins. Moreover, the fruit weight, length and diameter were measured and yield were assessed. Fruit firmness and mass loss were evaluated post-harvest. The data showed an increase in ascorbic acid content in the fruit in all treatments with B-MEA sprays. Spraying B-MEA 3 ml L-1, or 180.84 g ha-1, increased the earliness and standardization of ripening, which took place over a shorter period of time, maintaining firmness and reducing post-harvest fruit mass loss.

Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava

Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits.

Beta-Lactamase production and antibiotic susceptibility screening of Staphylococus aureus isolated from ready to eat fruits sold in some parts of Offa Metropolis, Nigeria

The global menace of community-acquired antibiotic resistance of Beta Lactamase-producing Staphylococcus aureus has been traced to the increased consumption of Ready-to-eat Foods/Fruits. Samples each of ready-to-eat whole and sliced fruits (sliced pawpaw, apple, sliced watermelon, garden egg, cucumber, pear, guava, sliced coconut, berry and date fruit) were collected randomly from vendors in Offa, Kwara State, in Nigeria. Isolation and characterization of Staphylococcus aureus from the samples were done. The isolates were screened for Beta-Lactamase production and susceptibility to some antibiotics using standard microbiological techniques. A total of twenty-two (Twenty coagulase-positive and two coagulase-negative) Staphylococcus aureus was isolated. The total Staphylococal count was highest in sliced pawpaw (23.30 ± 2.75 × 10⁵ cfu/g) while the least was recorded in apple (3.0 ± 0.01 × 10⁵ cfu /g). Twenty (20) of the isolates were recorded to be Beta Lactamase producers. All the Beta Lactamase producers were 100 % resistant to Aztreoname, 80 % to Amoxicillin Clavulate, 45 and 35 % to Ceftazidine and Ceftriaxone. Thirty percent of the isolates were found to be susceptible to Ceftazidine only while 25 % were susceptible to Ceftriaxone only. The study concluded that increased incidence of Community-Acquired Multidrug-Resistant Staphylococcus aureus could be traceable to the consumption of unhygienic processed Ready-to-eat Fruits. The ripple effects of which could be dangerous to human health.

Effect of Leaf and Seed Powder Based Edible Coating with Beeswax and Clove Essential Oil on the Shelf Life of Guava (Psidium guajava) cv. Allahabad Safeda

The guava is thought to be India's most significant commercial fruit crop. Due to their high respiration rate, vulnerability to different pathogens, and mechanical damage that can quickly deteriorate the quality and concised its shelf life. Nonetheless, the purpose of the experiment was to investigate how guava's edible coatings affected its postharvest quality and shelf life. Guava fruits were treated by seven treatments of different concentrations of beeswax, guava leaf powder, neem leaf powder, tamarind seed powder, and clove oil with different combinations were used as edible coating were studied in a Factorial Completely Randomized Design (CRD) with three replications. All seven treatments were used to examine the impact of edible coating materials on the physical and chemical properties. Under ambient conditions, the variations in physiological and chemical parameters were seen. The findings of present study showed maximum fruit weight (120.29 g), highest vitamin C (163.19 mg/100g), maximum acidity (0.49%) and antioxidant activity (35.43%) obtained from T4 [Neem leaves powder (2%) + Beeswax (1%)+ clove oil (1%)] compared with untreated fruits. The result suggested that the applications of [Neem leaves powder (2%) + Beeswax (1%) + clove oil (1%)] as an edible coating material in guava fruit is more effective than other treatments to improve the shelf life of Guava.

Effect of pre-harvest treatments on various attributes of guava fruits cv. Allahabad Safeda

Effect of pre-harvest treatments on various attributes of guava fruits cv. Allahabad Safeda

Effect of fertilization and flower bud dormancy breaker on yield and fruit quality of crystal guava (Psidium guajava L.)

Guava (Psidium guajava L.) crystal variety or often called crystal guava is a type of fruit that has recently become increasingly popular in the community and is highly favored by consumers. The advantages of this guava compared to other guavas are fast fruiting (8 months after planting has started production), small habitus so that the population per hectare is high, the fruit is large with thick pulp, tastes good, fresh, and crunchy, very few seeds only 4-6 per fruit, even many are seedless (seddless), and the appearance of the fruit is attractive. With its various advantages, the crystal guava population in Bali has grown very rapidly since the last 5 years, but farmers complain that although certified superior seeds are used, the production, quality and continuity of the fruit produced are not as expected. The continuity of fruit harvest is not sustainable because many naturally induced flower buds do not develop into flowers due to dormancy. The aim of this study was to increase the production and quality of crystal guava fruit through fertilization and the application of flower bud dormancy breakers. The research was conducted in Semanik Village, Petang District, Badung from January to July 2024. The experiment was arranged in a 2-factor factorial with 9 replications, using a group randomized design. The first factor was fertilization consisting of 3 levels; fertilization as the farmer's way/control (P1), fertilization with N, P, K, and Ca (P2), and fertilization with N, P, K, Ca and microfertilizers Zn, and Cu (P3), while the second factor was the application of flower bud dormancy breaker type consisting of 3 levels; without dormancy breaker/control (Dt), Ethreel dormancy breaker (De), and KNO3 dormancy breaker (Dk). The results showed that fertilization level P2, namely the provision of urea, TSP, KCl and calcium fertilizer in the form of gypsum (CaSO4.2H2O) at a dose of 250 g, 300 g, 300 g, and 1,250 g/plant respectively and fertilization level P3, namely the provision of urea, TSP, KCl and gypsum at a dose of 250 g, 300 g, 300 g, and 1,250 g/plant coupled with the provision of micro-fertilizers ZnSO4 and CuSO4 tend to increase the growth, production and quality of crystal guava fruit. Similarly, the application of Ethreel and KNO3 flower bud dormancy breakers tended to increase the number of new buds per plant, number of fruits per plant, weight of fruits per plant and percentage of grade A fruits.

Postharvest fruit rot on red guava caused by Neopestalotiopsis saprophytica newly reported in Hainan Province China

Red Guava is widely grown in numerous parts of southern China and is a favorite fruit among Chinese consumers due to its imperative nutritional value, high medicine value and excellent economic value. Black spot is one of the serious diseases that causes fruits rot. In July 2023, 25–30% of postharvest red guava fruits rot exhibiting disease symptoms were observed in surrounding markets of Haikou city, Hainan province, China. The purpose of this study was to isolate and identify the pathogenic fungi of red guava black spot. A total of 26 pathogenic fungal strains were isolated from the rotten red guava fruits with typical characteristics. One representative isolate, FSL2, was selected for subsequent experiments. Combining morphological analysis with phylogenetic analysis (internal transcribed spacer regions 4 and 5, translation elongation factor1, and β-tubulin genes), the pathogens should be identified as Neopestalotiopsis saprophytica. Pathogenic tests indicated that the symptoms of red guava fruit decay caused by N. saprophytica isolated from the sample were almost the same. The fungal species has been previously reported in China on Persimmon related with fruits rot. Thus, this study concluded that the pathogen of red guava black spot may be N. saprophytica. To best of our knowledge, this is the first report of red guava black spot caused by N. saprophytica.

Comparative Biology of Guava Fruit Fly <i>Bactrocera correcta</i> (Bezzi)

Fruit flies are polyphagous insect pests, infesting various fruits and vegetables. The host preference and biology of guava fruit fly Bactrocera correcta (Bezzi) were studied on 17 hosts. Biological parameters such as incubation period, maggot and pupal period, maggot and pupal weight, pupal recovery, adult emergence, total fecundity and adult longevity were studied. All biological parameters were significantly influenced by the host fruits. The results showed that the total developmental period was longer on pomegranate (26.7± 2.1 days), ber (26.1± 2.4 days) and custard apple (25.1± 1.5 days); while shorter period was observed on sweet banana (20.1± 1.6 days). Pupal recovery was maximum on sweet banana (93.33%) and lowest on mango (Totapuri) (42%). The adult emergence was also more on sweet banana (90%) and survived for longer period. Sweet banana was preferred for oviposition followed by guava, papaya, and sapota.

Changes in cell wall components and its hydrolyzing enzymes of guava fruits due to chitosan and calcium chloride treatments during storage at room and low temperature

Changes in cell wall components and its hydrolyzing enzymes of guava fruits due to chitosan and calcium chloride treatments during storage at room and low temperature

A novel edible coating based on Albizia [Albizia lebbeck (L.) Benth.] gum delays softening and maintains quality of harvested guava fruits during storage

Guava, a commercially important fruit crop, is being grown in tropical and subtropical regions around the world. Due to the perishable nature of guava fruits, there are great losses during marketing, transport and storage. The application of edible coating is emerging as a low-cost, simple to implement and efficient method for extending the postharvest life of fresh horticultural produces, such as fruits and vegetables. This study aimed to assess the potential of Albizia gum (AZG) to improve storability and maintain the overall fruit quality of stored guava fruits. Freshly harvested guava fruits were coated with 0 % (control), 1.5 %, 3 % or 4.5 % AZG. After coating treatment, the fruits were stored at 20 ± 1 °C and 85–90 % relative humidity for 15 days. The results revealed that 4.5% AZG coating suppressed the weight loss and decay incidence up to 27 % and 36 %, respectively, as compared with control. The fruits coated with 4.5 % AZG had the maximum titratable acidity (0.40 %), ascorbic acid (104.47 mg·100 g−1), total antioxidants (118.84 mmol Trolox·100 g−1), total phenolics (285.57 mg·kg−1) and flavonoids (60.12 g·kg−1) on 15th day of storage. However, the minimum total soluble solids (11.97 %), sugar-acid ratio (29.31), relative ion leakage (68.40 %), malondialdehyde (0.11 nmol·kg−1 FW) and hydrogen peroxide (16.05 μmol·kg−1 FW) were recorded in the fruits of same treatment on 15th day of storage. Furthermore, the activities of antioxidant enzymes “i.e., superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)” were increased under the influence of AZG coating. Consequently, as compared to uncoated fruits, AZG-coated fruits exhibited reduced activities of fruit softening enzymes “i.e., cellulase, pectin methylesterase (PME), and polygalacturonase (PG)”. To sum up, the application of AZG-based edible coating could markedly improve the storage life of guavas and maintain overall fruit quality.