Impact of Antimicrobial Composite Coatings Based on Arabinoxylan and Cellulose/Starch Stearic Acid Ester on Improving the Post-Harvest Quality of Guava (Psidium guajava)

Abstract

Highly perishable guavas are excellent sources of nutrients and are considered climacteric fruit. The impact of arabinoxylan (AX) and cellulose/starch stearic acid ester (SAC and SAS) composite coatings containing 0.1% cinnamon bark oil on the quality and storage life of guavas at 24 °C with 85% RH was investigated. It was observed that antimicrobial composite coatings, i.e., AX-SAC and AX-SAS (1–4%) and carnauba wax (CW 1–4%), remarkably reduced the respiration rate, ethylene production rate, weight loss, color degradation, fruit softening process, ripening index, enzymatic activity (PPO and POD), total phenolics, and flavonoid content compared to the uncoated guavas during storage. It was concluded that antimicrobial AX-SAC and AX-SAS composite coatings reduced microbial spoilage and retained aroma volatiles during storage in comparison with both uncoated and carnauba-wax-coated guavas. These results revealed the potential benefits of antimicrobial AX-SAC and AX-SAS composite coatings for guava shelf life and quality extension.