Application of Plant-Based Edible Coatings and Extracts Influences the Postharvest Quality and Shelf Life Potential of "Surahi" Guava Fruits

Guava fruits havea short shelf life due to climacteric nature.The current work was conducted to extend the shelf life of guavaswith garlic extract (GRE), ginger extract (GNE), gum arabic (GA),and Aloe vera (AV) gel coatings. Aftercoating, fruits of guava were stored at 25 +/- 3 degrees C and RH85 +/- 2% for 15 days. Results showed that guavas treated withplant-based edible coatings and extracts had lower weight loss thanthat of the control. GRE-treated guavas had the maximum shelf lifein contrast to all other treatments including the control. GNE-treatedguavas showed the lowest nonreducing sugar content, whereas they hadhigher antioxidant activity, vitamin C content, and total phenolicscompared with all other coating treatments. After the control, antioxidantcapacity was the highest in GNE- and GRE-treated fruits. On the otherhand, GA-treated guavas had reduced total soluble solids and juicepH (more acidic) and exhibited higher total flavonoids compared withthe control, while both GA- and GNE-treated guavas had the highestflavonoid content. GRE-treated fruits exhibited the highest totalsugar content and taste and aroma scores. In conclusion, GRE treatmentwas more effective in conserving the quality and extending the shelflife of guava fruits.