Enhancing storability of Etmany guava (Psidium guajava L.) with edible coating materials

Guava is a tropical fruit that can be consumed unpeeled. However, it is prone to physical and biological deterioration during distribution and storage. The aim of this study applies an edible coating method to minimize quality loss, biological deterioration and postharvest spoilage, to extend shelf-life in cultivar " Etmany" guava. Guava was coated by chitosan and edible oil such as Moringa oil, lemon grass oil, Marjoram oil, Rosemary oil. Chitosan at 2% and moringa oil at 1% and 2% extended the cold storage of fruits by up to 24 days. Moringa oil treatment at 1% and 2% resulted in less weight loss than 1% chitosan on day 24 of storage, with the fruits exhibiting superior quality characteristics (total soluble solids, L-Ascorbic Acid, total sugars, reduced and non-reduced sugars). The results indicated that H ₂ O ₂ levels in fruits treated with 2% Chitosan and 1% or 2% moringa oil were lower than in other treatments, attributed to enhanced peroxidase (POD) enzyme activity. Moreover, chitosan and oils coating substantially decreased bacteria and yeasts/molds on the fruit. Generally, moringa oil was the best treatment that increased the physiological and chemical characteristics in addition reduced the post-harvest disease soilage.