New Edible Coating Keeps Guava Fresh and Firm During Storage

Jim Crocker
28th July, 2024

New Edible Coating Keeps Guava Fresh and Firm During Storage

Image Source: Natural Science News, 2024

Key Findings

  • The study by Bahauddin Zakariya University explored using Albizia gum (AZG) as an edible coating to extend the shelf life of guava fruits
  • AZG coating significantly reduced weight loss and decay in guavas by up to 27.43% and 36%, respectively
  • Guavas coated with 4.5% AZG maintained higher levels of acidity, ascorbic acid, antioxidants, phenolics, and flavonoids after 15 days of storage
Guava, a commercially important fruit crop, is widely grown in tropical and subtropical regions. Due to its perishable nature, guava fruits experience significant losses during marketing, transport, and storage. A recent study conducted by Bahauddin Zakariya University[1] explored the use of Albizia gum (AZG) as an edible coating to improve the storability and maintain the overall fruit quality of guava fruits. This study aimed to assess the potential of AZG in extending the postharvest life of guavas, a crucial step in reducing economic losses and ensuring quality. The study involved coating freshly harvested guava fruits with varying concentrations of AZG (0%, 1.5%, 3%, and 4.5%). The coated fruits were then stored at 20 ± 1°C and 85-90% relative humidity for 15 days. The findings indicated that AZG coating significantly suppressed weight loss and decay incidence by up to 27.43% and 36%, respectively, compared to the control group. Fruits coated with 4.5% AZG exhibited the highest levels of titratable acidity, ascorbic acid, total antioxidants, total phenolics, and flavonoids on the 15th day of storage. The study also found that AZG-coated fruits had the lowest total soluble solids, sugar-acid ratio, relative ion leakage, malondialdehyde, and hydrogen peroxide levels. Additionally, the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) were enhanced under the influence of AZG coating. Consequently, the activities of fruit softening enzymes like cellulase, pectin methylesterase (PME), and polygalacturonase (PG) were reduced in AZG-coated fruits. These findings build upon previous research that has highlighted the challenges of guava's short storage life and sensitivity to diseases and chilling injury[2]. Various postharvest technologies have been explored to address these issues, including modified atmosphere packaging (MAP), controlled atmosphere packaging (CAP), and antimicrobial/antifungal packaging[2]. However, these methods have shown varied effects on the internal and external quality attributes of guava fruits. The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for increasing the shelf life of many food products, including fruits and vegetables[3]. The development of new natural edible films and coatings with antimicrobial properties is a significant area of research worldwide. These coatings, often made from polysaccharides or proteins, can protect food from microbial growth, prolong shelf life, and improve quality aspects like sensory attributes and freshness[3][4]. The study by Bahauddin Zakariya University aligns with this trend by demonstrating the efficacy of AZG as an edible coating for guava fruits. The results indicate that AZG not only extends the storage life of guavas but also maintains their overall quality. This is achieved through the suppression of weight loss and decay, enhancement of antioxidant enzyme activities, and reduction of fruit softening enzyme activities. Moreover, the study's findings suggest that AZG coating could be a low-cost, simple-to-implement, and efficient method for extending the postharvest life of guavas. This is particularly important for commercial purposes, as it can help reduce economic losses and ensure that consumers receive high-quality fruits. In summary, the application of AZG-based edible coating has shown promising results in improving the storability and quality of guava fruits. This study not only contributes to the existing body of research on postharvest technologies but also provides a practical solution for extending the shelf life of guavas. The findings could pave the way for further research and development of natural edible coatings for other perishable fruits and vegetables.

FruitsAgricultureBiochem

References

Main Study

1) A novel edible coating based on Albizia [Albizia lebbeck (L.) Benth.] gum delays softening and maintains quality of harvested guava fruit during storage.

Published 25th July, 2024

https://doi.org/10.1016/j.ijbiomac.2024.134096

Related Studies

2) Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration.

https://doi.org/10.3390/plants11040547

3) Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review.

https://doi.org/10.1080/10408398.2010.485705

4) Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

https://doi.org/10.1016/j.ijbiomac.2017.11.097


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