Abstract Guava is an important climacteric fruit that exhibits short shelf life at ambient conditions. Due to short shelf life, marketing and subsequent storage of guava is difficult. Therefore, some treatments that can extend shelf life and conserve quality of guava fruits are required. In the present work, the effect of ginger extract, garlic extract, gum arabic and Aloe vera gel coating (in combinations) was investigated on guava fruits at 25 ± 3 °C for 15 days. The combination of garlic extract + gum arabic markedly suppressed weight loss, skin browning and disease severity. In addition, fruits of garlic extract + gum arabic treatment had higher titratable acidity and this combination also suppressed excessive increase in total soluble solids till the end of storage period compared with control. Similarly, garlic extract + gum arabic combination significantly extended shelf life of guava fruits as compared with control. Garlic extract + gum arabic treatment showed significantly higher ascorbic acid content and lower total sugars. In contrast, reducing sugars were lower in gum arabic + Aloe vera gel treatment and non-reducing sugars were lowest in ginger extract + gum arabic coated guavas. Antioxidant activity and antioxidant capacity were not affected with any combined treatment but these were comparatively higher in gum arabic + Aloe vera gel treatment. In contrast, total carotenoids were higher in ginger extract + gum arabic combination while total flavonoid contents were higher in garlic extract + gum arabic coated guava fruits. In conclusion, combined application of garlic extract and gum arabic could be considered a suitable treatment for shelf life extension and quality conservation of guava fruits.

中文翻译：

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基于阿拉伯树胶和芦荟凝胶的可食用涂层与植物提取物相结合对“Gola”番石榴果实采后品质和耐贮性的影响

摘要 番石榴是一种重要的更年期水果，在环境条件下保质期短。由于保质期短，番石榴的销售和后续储存很困难。因此，需要一些可以延长保质期并保持番石榴果实质量的处理方法。在目前的工作中，研究了生姜提取物、大蒜提取物、阿拉伯树胶和芦荟凝胶涂层（组合）在 25±3°C 下对番石榴果实的影响，持续 15 天。大蒜提取物+阿拉伯树胶的组合显着抑制了体重减轻、皮肤褐变和疾病严重程度。此外，大蒜提取物+阿拉伯树胶处理的果实具有更高的可滴定酸度，与对照相比，这种组合还抑制了总可溶性固形物的过度增加，直至储存期结束。相似地，与对照相比，大蒜提取物+阿拉伯树胶组合显着延长了番石榴果实的保质期。大蒜提取物+阿拉伯树胶处理显示出显着更高的抗坏血酸含量和更低的总糖。相比之下，阿拉伯树胶 + 芦荟凝胶处理的还原糖较低，生姜提取物 + 阿拉伯树胶涂层番石榴中的非还原糖最低。抗氧化活性和抗氧化能力不受任何组合处理的影响，但在阿拉伯树胶+芦荟凝胶处理中相对较高。相比之下，姜提取物 + 阿拉伯树胶组合的总类胡萝卜素含量较高，而大蒜提取物 + 阿拉伯树胶涂层番石榴果实的总黄酮含量较高。综上所述，