Abstract
To improve storability and to maintain the qualitative characteristics of guava fruit, by an intelligent and sustainable approach, a factorial experiment was conducted in a completely randomized design with three replications. The experimental treatments were guavas with an edible coating based on modified starch and a gelatin by-product (T1), supplemented with peppermint essential oil at three different concentrations (0.5%, 1%, and 1.5%) (T2, T3, and T4), and a control (TC) consisting of guava without coating. All treatments were stored until 15 days at room temperature (25 ± 1 °C), and characteristics were measured every 3 days. The results were analyzed by regression analysis and Tukey’s post hoc test, p ≤ 0.05). The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest and a little ripening related to the concentration of added peppermint oil. Considering the physicochemical aspects, the best treatment was T1 and considering the microbiological aspects, the best treatments were T3 and T4.
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Claims 6
Claim · model-written summary
Modified starch and gelatin coating without peppermint oil prolonged guava shelf life to 15 days.
- Taxon
- guava
Psidium guajavae1 - Treatment
- modified-starch based coating and gelatin by-producte0
- Outcome
- shelf-life of fruite0
- Direction
- prolonginge0
- Value
- 15 dayse0
- Comparator
- guava without coatinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest”
e1“a control (TC) consisting of guava without coating”
Claim · model-written summary
Coating supplemented with peppermint essential oil prolonged guava shelf life to 15 days.
- Taxon
- guavaPsidium guajavae1
- Treatment
- modified-starch based coating and gelatin by-product, with or without peppermint essential oile0
- Outcome
- shelf-life of fruite0
- Direction
- prolonginge0
- Value
- 15 dayse0
- Comparator
- guava without coatinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest”
e1“a control (TC) consisting of guava without coating”
Claim · model-written summary
Guava ripening varied with added peppermint oil concentration.
- Taxon
- guavaPsidium guajavat0
- Treatment
- peppermint oile0
- Outcome
- ripeninge0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a little ripening related to the concentration of added peppermint oil”
t0“guava fruits”
Claim · model-written summary
T1 was the best guava treatment for physicochemical aspects.
- Taxon
- guavaPsidium guajavat0
- Treatment
- T1e0
- Outcome
- physicochemical aspectse0
- Direction
- beste0
Not reportedMaterial
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Considering the physicochemical aspects, the best treatment was T1”
t0“guava fruits”
Claim · model-written summary
T3 was among the best guava treatments for microbiological aspects.
- Taxon
- guavaPsidium guajavat0
- Treatment
- T3e0
- Outcome
- microbiological aspectse0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“considering the microbiological aspects, the best treatments were T3 and T4”
t0“guava fruits”
Claim · model-written summary
T4 was among the best guava treatments for microbiological aspects.
- Taxon
- guavaPsidium guajavat0
- Treatment
- T4e0
- Outcome
- microbiological aspectse0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“considering the microbiological aspects, the best treatments were T3 and T4”
t0“guava fruits”
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.