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<p>The experiment was conducted to study the effect of tree-based gum coating on postharvest fruit quality and shelf life of guava. For this, mature guava fruit (cv. ‘Shweta’) were coated with different concentrations (5.0, 7.5&#xa0;and 10%) of three different tree-based gum of <i>Acacia senegal </i>(AS), <i>A.&#xa0;nilotica </i>(AN), and <i>Butea monosperma</i> (BM). After coating, the fruit were kept at an ambient temperature (25 ± 2 °C) and relative humidity (32–40%). It was observed that the coated fruit remained fresh until the 20th day of storage. On the 20th day, 10% AS gum coated guava fruit had the lowest respiration rate (15.15 mg CO<sub>2</sub> 200 g<sup>−1</sup> fruit day<sup>−1</sup>) and physiological weight loss (4.56%) compared to other gums. Further, the fruit quality attributes including total soluble solids (TSS), total sugar and ascorbic acid of the fruit were also significantly increased in 20-day stored fruit compared to freshly harvested fruit under 10% AS gum coating. In addition, the alkyne and carboxylate (COO<sup>−</sup>) NH<sub>2</sub> stretch, CO stretch, and C‑O‑C stretch present in 10% AS gum significantly contributed to reduce the rate of respiration, maintaining structural integrity of guava fruit and also improve the polyphenol oxidase and catalase activity significantly within the stored fruit up to the 20th day of storage. Hence, coating of freshly harvested guava fruit with 10% <i>A.&#xa0;senegal</i> gum can be recommended to improve the postharvest fruit quality and shelf life of guava up to 20&#xa0;days under ambient storage conditions (25 ± 2 °C temperature and 32–40% relative humidity).</p>

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Tree-based Natural Gum Coating Enhances Postharvest Fruit Quality and Shelf Life of Guava Fruit Under Ambient Conditions

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Sukanya Misra,
  • Ghan Shyam Abrol,
  • Rajendra Prasad,
  • Ranjit Pal,
  • Govind Viswakarma,
  • Gaurav Sharma,
  • Avijit Ghosh,
  • Manoj Kundu

摘要

The experiment was conducted to study the effect of tree-based gum coating on postharvest fruit quality and shelf life of guava. For this, mature guava fruit (cv. ‘Shweta’) were coated with different concentrations (5.0, 7.5 and 10%) of three different tree-based gum of Acacia senegal (AS), A. nilotica (AN), and Butea monosperma (BM). After coating, the fruit were kept at an ambient temperature (25 ± 2 °C) and relative humidity (32–40%). It was observed that the coated fruit remained fresh until the 20th day of storage. On the 20th day, 10% AS gum coated guava fruit had the lowest respiration rate (15.15 mg CO2 200 g−1 fruit day−1) and physiological weight loss (4.56%) compared to other gums. Further, the fruit quality attributes including total soluble solids (TSS), total sugar and ascorbic acid of the fruit were also significantly increased in 20-day stored fruit compared to freshly harvested fruit under 10% AS gum coating. In addition, the alkyne and carboxylate (COO−) NH2 stretch, CO stretch, and C‑O‑C stretch present in 10% AS gum significantly contributed to reduce the rate of respiration, maintaining structural integrity of guava fruit and also improve the polyphenol oxidase and catalase activity significantly within the stored fruit up to the 20th day of storage. Hence, coating of freshly harvested guava fruit with 10% A. senegal gum can be recommended to improve the postharvest fruit quality and shelf life of guava up to 20 days under ambient storage conditions (25 ± 2 °C temperature and 32–40% relative humidity).