24 7 月

Improving Guava Shelf Life and Preserving Postharvest Quality With Edible Coatings

2025 年 7 月 24 日
知識庫, 採後處理, 期刊論文, 櫥架管理
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作者： Labib, Litun Ahmed ; Dey, Swagata ; Hasan, Md. Fakhrul
刊名： Food science & nutrition
期刊所屬國別：
出版年： 202506
關鍵字： Antioxidants ; Biomedical materials ; Chitosan ; Coatings ; Edible coatings ; Food ; Fruit ; Glycerin ; Guava ; Gum arabic ; Phenols ; Physiology ; Propolis ; Respiration ; Vitamin C ; Vitamin E ; Weight loss
摘要： "ABSTRACT Guava (Psidium guajava L.) is a nutrient‐dense climacteric fruit, but is prone to rapid postharvest deterioration due to physicochemical changes, leading to substantial quality and economic losses. This study investigated the efficacy of edible coatings—chitosan 2% (CH 2%), cinnamon essential oil 2% (CEO 2%), aloe vera gel 30% (AVG 30%), propolis 10% (PR 10%), and gum arabic 10% (GA 10%)–applied individually and in combination (15 total formulations, excluding control) to extend shelf life and maintain postharvest quality. Fruits treated with these coatings were stored under ambient conditions (20°C ± 1°C) and compared to uncoated controls. Results revealed that edible coatings significantly (p ≤ 0.05) delayed deteriorative processes, with the CH 2% + GA 10% blend demonstrating optimal performance. Notably, this formulation minimized weight loss (6.31%), retained firmness (4.11 kg/cm2), and preserved color attributes. Additionally, it maintained superior biochemical quality, including titratable acidity (0.322%), ascorbic acid (198.22 mg/100 g), total antioxidants (136.76 mM Trolox/100 g), and phenolic content (177.03 mg GAE/100 g), with extended shelf life up to 12 days. The findings underscore the potential of chitosan‐gum arabic composite coatings as a sustainable, natural solution to mitigate postharvest losses in guava, offering actionable strategies for enhancing storability and marketability without reliance on synthetic additives. Guava (Psidium guajava L.) is a climacteric fruit prone to rapid spoilage due to its delicate skin. This study investigated the impact of various edible coatings on the shelf life and physicochemical properties of guava. The results demonstrated that coatings significantly (p ≤ 0.05) extended the shelf life and preserved its nutritional integrity."
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