Effect of Eco-friendly Coatings on Shelf-life and Post-harvest Quality Parameters of Guava (Psidium Guajava L.)

Abstract

Aims: Susceptibility of guava to post-harvest losses is high, which can be addressed by post-harvest management technologies such as application of coatings, which reduce post-harvest loss. This study investigates the effect of various coatings on shelf-life and postharvest qualities of guava stored at ambient and cold temperatures. Place and Duration of Study: Department of Food Processing and Nutrition, Karnataka State Akkamahadevi Women University, Vijayapura, India, between July to August 2023. Methodology: Guava samples coated with castor oil, coconut oil, olive oil, refined sunflower oil, and aloe vera gel and stored at ambient (26 ±2 °C) and cold (4 ±2 °C) temperatures, while untreated samples were the control Results: The results showed that castor oil and aloe vera gel-coated guava samples had least amount of physiological weight reduction. Guavas treated with castor oil, aloe vera gel and olive oil showed lowest disease incidence and decay percentage in ambient and cold temperatures. The samples treated with castor oil, aloe vera gel and olive oil showed longest shelf life and highest reduction in microbial growth in ambient temperature (13 days) and cold temperature (28 days). In samples treated with castor oil, the total soluble solids (TSS) rose more slowly than in samples treated with other coatings in both ambient and cold temperatures, suggesting delayed ripening. At the end of 28-day storage period for cold-treated samples, sensory evaluation showed, guavas treated with castor oil and aloe vera gel had greatest acceptance index. The fruits stored at cold temperature showed increased shelf life irrespective of coatings. Conclusion: Overall, castor oil and aloe vera gel coatings were effective in preserving guava quality and increasing shelf life, making them sustainable natural postharvest preservation options.