Edible Coating and process of its making for Extending Postharvest Shelf Life and Quality of Guava Fruits

Abstract

The invention relates to an edible coating for enhancing the postharvest quality and shelf life of guava fruits (Psidium guajava L.). The edible coating is composed of Mangifera indica L. leaf extract, Citrus limon L. leaf extract, and Gum Arabic. The coating includes 1250 mg / L of Mangifera indica L. and Citrus limon L. leaf extracts and 10% Gum Arabic, which work synergistically to extend the shelf life of guava fruits during storage by maintaining quality attributes such as firmness, color, and antioxidant activity. The invention also includes a process for preparing the edible coating, which involves extracting bioactive compounds from Mangifera indica L. and Citrus limon L. leaves using 70% ethanol, mixing the extracts with Gum Arabic, and applying the coating by dipping the guava fruits in the solution for 20 minutes. The coated fruits are air-dried and stored at a controlled temperature of 10±1°C and relative humidity of 40-45% for up to 35 days. The coating significantly reduces weight loss, delays decay, and preserves the nutritional content of the fruits. This invention provides an effective solution for extending the postharvest shelf life of guava fruits, ensuring prolonged freshness and improved marketability