A Review on Effect of Post Harvest Coatings on Quality and Shelf Life of Guava (Psidium guajava L.)

Abstract

Because of their fast respiration rate, moisture loss, and microbial susceptibility, guavas (Psidium guajava L.) are climacteric, highly nutritious fruits that deteriorate quickly after harvest. Post-harvest coatings have become a popular method for preserving quality and increasing shelf life. Aloe vera (100%) increased shelf life to 9.97 days from 6.43 days in control fruits while maintaining TSS up to 11.41 °Brix. Calcium nitrate (2%) kept ascorbic acid up to 208.75 mg/100 g pulp, decreased PLW to 5.75% (compared to >12–21% in the control), and maintained greater firmness (16.42 kg/cm²). While gum acacia (10%) successfully maintained acidity (0.50–0.67%) and minimised weight loss (~5.60%), salicylic acid treatments reduced spoiling to as low as 3.69% compared to 8–18% in untreated fruits. By controlling respiration and gas exchange, coatings regularly postponed ripening, maintaining biological characteristics and lowering the likelihood of degradation. All things considered, post-harvest coatings greatly improve guava's marketability and storage stability, providing a viable and affordable method of lowering post-harvest losses in both ambient and cold storage environments.