Application of Plant-Based Edible Coatings and Extracts Influences the Postharvest Quality and Shelf Life Potential of “Surahi” Guava Fruits
M. H. Zaidi, Arslan Akbar, Sajid Ali, Hira Akram, Sezai Erċışlı, Gülçe Ilhan, Ebru Sakar, Romina Alina Marc, Duygu Ayvaz Sönmez, Riaz Ullah, Ahmed Bari, Muhammad Akbar Anjum
Abstract
High Resolution Image Download MS PowerPoint Slide Guava fruits have a short shelf life due to climacteric nature. The current work was conducted to extend the shelf life of guavas with garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings. After coating, fruits of guava were stored at 25 ± 3 °C and RH 85 ± 2% for 15 days. Results showed that guavas treated with plant-based edible coatings and extracts had lower weight loss than that of the control. GRE-treated guavas had the maximum shelf life in contrast to all other treatments including the control. GNE-treated guavas showed the lowest nonreducing sugar content, whereas they had higher antioxidant activity, vitamin C content, and total phenolics compared with all other coating treatments. After the control, antioxidant capacity was the highest in GNE- and GRE-treated fruits. On the other hand, GA-treated guavas had reduced total soluble solids and juice pH (more acidic) and exhibited higher total flavonoids compared with the control, while both GA- and GNE-treated guavas had the highest flavonoid content. GRE-treated fruits exhibited the highest total sugar content and taste and aroma scores. In conclusion, GRE treatment was more effective in conserving the quality and extending the shelf life of guava fruits.