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<p>This study investigates the effects of edible coatings (0.5% and 1% chitosan (CH) and sodium alginate (SA)) on the shelf life and quality of pink-fleshed guava (<i>Psidium guajava</i> L.) after harvest, during storage at 24&#xa0;°C and 10&#xa0;°C. When compared to uncoated controls, both coatings considerably (<i>p</i> &lt; 0.05) delayed weight loss, decay, and changes in physicochemical characteristics like TSS, pH, and titratable acidity. The coatings acted as a semi-permeable barrier, preventing sugar accumulation while preserving higher ascorbic acid and lycopene concentrations. Edible coatings of CH and SA, were associated with lower activity of softening enzymes such as cellulase, ß-galactosidase, pectin methyl esterase, and polygalacturonase (PG), thereby contributing to delayed ripening. The results demonstrated that while control fruits deteriorated by day 16, CH 1% and SA 1% were the most effective at maintaining qualitative characteristics and extending shelf life at 10&#xa0;°C up to 32 and 31 days, respectively. Sensory analyses verified that these treatments preserved their superior flavor, texture, and color. Thus, this study concludes 1% biopolymer coatings offer a sustainable way to increase guava marketability by reducing enzymatic degradation and metabolic activity.</p> Graphical Abstract <p></p>

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Effects of sodium alginate and chitosan edible coatings on pink-fleshed guava (Psidium guajava L.) postharvest physiology, enzyme activity, and shelf life

  • 期刊论文

  • 发表日期：

    2026年7月21日

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  • Neeta B. Gol,
  • Bhakti Patel,
  • Santosh Kumar Sahu,
  • T. V. Ramana Rao,
  • Ashish Patel

摘要

This study investigates the effects of edible coatings (0.5% and 1% chitosan (CH) and sodium alginate (SA)) on the shelf life and quality of pink-fleshed guava (Psidium guajava L.) after harvest, during storage at 24 °C and 10 °C. When compared to uncoated controls, both coatings considerably (p < 0.05) delayed weight loss, decay, and changes in physicochemical characteristics like TSS, pH, and titratable acidity. The coatings acted as a semi-permeable barrier, preventing sugar accumulation while preserving higher ascorbic acid and lycopene concentrations. Edible coatings of CH and SA, were associated with lower activity of softening enzymes such as cellulase, ß-galactosidase, pectin methyl esterase, and polygalacturonase (PG), thereby contributing to delayed ripening. The results demonstrated that while control fruits deteriorated by day 16, CH 1% and SA 1% were the most effective at maintaining qualitative characteristics and extending shelf life at 10 °C up to 32 and 31 days, respectively. Sensory analyses verified that these treatments preserved their superior flavor, texture, and color. Thus, this study concludes 1% biopolymer coatings offer a sustainable way to increase guava marketability by reducing enzymatic degradation and metabolic activity.

Graphical Abstract