Authors Anjum, M. A., Akram, H., Zaidi, M., & Ali, S.
Guava (Psidium guajava L.) is a climacteric fruit which possesses various important nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. However due to climacteric nature, guava fruits continue their ripening process even after harvest and exhibit comparatively shorter shelf life at ambient conditions. Being climacteric in nature, guava fruits show higher respiration rate eventually leading to rapid perishability. Under cold storage, guava fruits are susceptible to chilling injury; however, their storage at ambient conditions leads to short shelf life. Loss of guava fruit quality is generally associated with prompt softening and changes of color from green to yellow during postharvest storage. Quality of guava fruits may be conserved with suitable postharvest technology. An effective and suitable postharvest technology devised to conserve the quality of guava relies on application of the edible coatings or use of edible films for the modification of inner atmosphere of the fruits. Various edible coatings have been formulated by using lipids, proteins, and carbohydrates. Gum Arabic is a plant based natural polysaccharides-based coating. It is obtained from branches/trunk of a tree known as Acacia Senegal. Gum Arabic has been used in numerous fruits to extend their postharvest life. Aloe vera gel is another plant based natural coating with good antimicrobial potential. Aloe vera gel constitutes about 99% whitish gel that consists of amino acids, sterols, glucomannans (polysaccharide) and vitamins. Use of Aloe vera in postharvest of fruits and vegetables has significantly increased in the recent years. Application of Aloe vera based coating reduces desiccation and conserves quality during postharvest storage. Garlic (Ali um sativum) possesses significantly higher prophylactic and therapeutic activity. It also contains polyphenols and sulphur. Due to presence of these active components, it has good antibacterial, antifungal and antioxidant activity. Similarly, ginger (Zingiber officinale) is also a therapeutic plant. Both garlic and ginger extracts have been used in quality conservation of various fruit and vegetable crops during postharvest. Impact of ginger extract has been investigated on mango, papaya and plantain. Likewise, influence of garlic extract has been studied on banana and mango fruits. Use of garlic as an essential oil in combination with Aloe vera gel coating on banana postharvest quality and incidence of anthracnose disease has also been reported. Application of combinational treatments based on edible coatings such as gum Arabic and Aloe vera gel as well as ginger and garlic extracts has not been studied on guava fruits. Combination of edible coatings and natural plant extracts may prove more effective than their alone application. So, the present work was conducted to investigate the influence of gum arabic, Aloe vera gel, garlic extract and ginger extract (in combination) on shelf life potential and quality of Gola guava fruits. The combination of gum arabic and garlic extract suppressed weight loss, skin browning, disease severity and extended shelf life of guava fruits during ambient conditions. Overall, combined application of gum arabic and garlic extract also maintained biochemical and sensory quality of guava fruits.
