Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Abstract

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

Effect of calcium oxide nanoparticles produced from Lavetira critica leaf extract on the freshness of fresh‐sliced fruits

“…Firmness is an important parameter in determining the quality and maturity of fruits as well as their ripeness. Cell size, cell wall structure, and cell membrane properties all contribute to the firmness of a cell (Diaz‐Garcia et al, 2019; Yadav et al, 2022). A 25‐day storage period at 5°C resulted in a difference in firmness between the control, LCCaNP‐treated, and calcium chloride‐treated fresh‐cut apples, strawberries, and guavas in our study (Figure 7).…”

Tara Gum Coating with Embedded ZnO Nanostructures for Increased Postharvest Guava Shelf Life

“…In general, obtaining a coating with properties capable of increasing the shelf life of guava can offer advantages such as the development of new products derived from guava with high technical–functional, biological, and nutritional values, adding value to guava production chains with better use of raw materials and less postharvest waste, increase in exports, and valorization of the rural producer …”

“…One of the biggest limitations for exportation is the high perishability of the fruit due to its high metabolic rate and the need for rigorous phytosanitary treatment . In this context, there is a need for studies and technologies that aim to increase the shelf life of guava, in such a way as to expand its industrial application, “in nature” consumption, and international commercialization …”

“…The addition of nanostructures to form an edible package on guava provides physiological, pharmacological, and nutritional benefits due to changes in the physicochemical and microbiological properties of the fruit surface and the possibility of encapsulating substances with nutritional, antimicrobial, and/or pharmacological properties in the nanostructures. , However, there are few studies on obtaining and applying nanostructures in guavas, despite reports of the potential …”

“…3 In this context, there is a need for studies and technologies that aim to increase the shelf life of guava, in such a way as to expand its industrial application, "in nature" consumption, and international commercialization. 4 The addition of nanostructures to form an edible package on guava provides physiological, pharmacological, and nutritional benefits due to changes in the physicochemical and microbiological properties of the fruit surface and the possibility of encapsulating substances with nutritional, antimicrobial, and/ or pharmacological properties in the nanostructures. 5,6 However, there are few studies on obtaining and applying nanostructures in guavas, despite reports of the potential.…”