Abstract
The guava (Psidium guajava L.), known as ‘Apple of the Tropics’ is a rich source of polyphenols, pectin, dietary fiber, and carotenoids. Guava comes under climacteric types of fruits; due to its high transpiration and respiration rate it experiences high post-harvest losses. Giloy leaf and ajwain seed herbal extracts-based nano-formulations (NFs) were synthesized using biopolymer sodium alginate and CaCl2, viz., T1 (Alginate: CaCl2), T2 (Alginate: CaCl2: Ajwain extract), and T3 (Alginate: CaCl2: Giloy extract). Antibacterial and antioxidant activity of the NFs were examined to check their efficacy as antibacterial agents, which was checked against E. coli, P. aeruginosa and B. cereus bacterial culture. The zone of inhibition against bacteria ranged from 6 ± 0.42 mm to 14 ± 0.92 mm. Antioxidant activity was 93.27%, 71.67%, and 67.04% for T2, T3 and T1 NFs and 89.90% and 67.05% for ajwain and giloy extracts. NFs treated fruits showed minimum loss in physiological weight, firmness, and color change compared to control fruit (uncoated). Physiological loss in weight ranged from 3.16 to 17.21% and 3.23 to 15.57% and fruit firmness ranged from 4.47 to 8.41 kg/cm2 and 4.84 to 8.37 kg/cm2 during storage at 25 ± 2 °C (incubation) and 32 ± 2 °C (room temperature), respectively. Among NFs, T2 showed the best results in preventing ripening and maximum loss of quality was observed in control (uncoated) fruits. Thus, NFs are an effective method of extending the shelf-life of fruits and ajwain based NFs increased shelf life of guava from 4–5 days to 7–8 days. Fruits storage at 25 ± 2 °C showed better results compared to storage at 32 ± 2 °C. Thus, NFs treated fruits storage at lower temperature controls the ripening related changes maximally.
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Claims 10
Claim · model-written summary
Nanoformulations limited fruit physiological weight loss, firmness loss, and color change compared with uncoated fruit.
- Taxon
- guava
Psidium guajavat0 - Treatment
- NFse0
- Outcome
- physiological weight, firmness, and color changee0
- Direction
- minimum losse0
- Comparator
- control fruit (uncoated)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NFs treated fruits showed minimum loss in physiological weight, firmness, and color change compared to control fruit (uncoated).”
t0“Guava Fruit”
Claim · model-written summary
Physiological weight loss ranged from 3.16 to 17.21 percent at 25 ± 2 °C.
- Taxon
- guavaPsidium guajavat0
- Outcome
- Physiological loss in weighte0
- Value
- 3.16 to 17.21%e0
- Setting
- 25 ± 2 °C (incubation)e0
Not reportedTreatmentComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Physiological loss in weight ranged from 3.16 to 17.21% and 3.23 to 15.57% and fruit firmness ranged from 4.47 to 8.41 kg/cm2 and 4.84 to 8.37 kg/cm2 during storage at 25 ± 2 °C (incubation) and 32 ± 2 °C (room temperature), respectively.”
t0“Guava Fruit”
Claim · model-written summary
Physiological weight loss ranged from 3.23 to 15.57 percent at room temperature.
- Taxon
- guavaPsidium guajavat0
- Outcome
- Physiological loss in weighte0
- Value
- 3.23 to 15.57%e0
- Setting
- 32 ± 2 °C (room temperature)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Physiological loss in weight ranged from 3.16 to 17.21% and 3.23 to 15.57% and fruit firmness ranged from 4.47 to 8.41 kg/cm2 and 4.84 to 8.37 kg/cm2 during storage at 25 ± 2 °C (incubation) and 32 ± 2 °C (room temperature), respectively.”
t0“Guava Fruit”
Claim · model-written summary
Fruit firmness ranged from 4.47 to 8.41 kg/cm2 at 25 ± 2 °C.
- Taxon
- guavaPsidium guajavat0
- Outcome
- fruit firmnesse0
- Value
- 4.47 to 8.41 kg/cm2e0
- Setting
- 25 ± 2 °C (incubation)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit firmness ranged from 4.47 to 8.41 kg/cm2 and 4.84 to 8.37 kg/cm2 during storage at 25 ± 2 °C (incubation) and 32 ± 2 °C (room temperature), respectively.”
t0“Guava Fruit”
Claim · model-written summary
Fruit firmness ranged from 4.84 to 8.37 kg/cm2 at room temperature.
- Taxon
- guavaPsidium guajavat0
- Outcome
- fruit firmnesse0
- Value
- 4.84 to 8.37 kg/cm2e0
- Setting
- 32 ± 2 °C (room temperature)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit firmness ranged from 4.47 to 8.41 kg/cm2 and 4.84 to 8.37 kg/cm2 during storage at 25 ± 2 °C (incubation) and 32 ± 2 °C (room temperature), respectively.”
t0“Guava Fruit”
Claim · model-written summary
T2 best prevented ripening among nanoformulations.
- Taxon
- guavaPsidium guajavat0
- Treatment
- T2e0
- Outcome
- preventing ripeninge0
- Direction
- best resultse0
- Comparator
- NFse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among NFs, T2 showed the best results in preventing ripening”
t0“Guava Fruit”
Claim · model-written summary
Uncoated fruits had the greatest quality loss.
- Taxon
- guavaPsidium guajavat0
- Treatment
- control (uncoated)e0
- Outcome
- loss of qualitye0
- Direction
- maximume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum loss of quality was observed in control (uncoated) fruits”
t0“Guava Fruit”
Claim · model-written summary
Ajwain nanoformulation extended guava shelf life from 4–5 to 7–8 days.
- Taxon
- guavaPsidium guajavat0
- Treatment
- ajwain based NFse0
- Outcome
- shelf lifee0
- Direction
- increasede0
- Value
- 7–8 dayse0
- Comparator
- 4–5 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ajwain based NFs increased shelf life of guava from 4–5 days to 7–8 days”
t0“Guava Fruit”
Claim · model-written summary
Storage at 25 ± 2 °C gave better results than at 32 ± 2 °C.
- Taxon
- guavaPsidium guajavat0
- Treatment
- storage at 25 ± 2 °Ce0
- Outcome
- better resultse0
- Direction
- bettere0
- Comparator
- storage at 32 ± 2 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits storage at 25 ± 2 °C showed better results compared to storage at 32 ± 2 °C.”
t0“Guava Fruit”
Claim · model-written summary
Coated fruit stored at lower temperature had the strongest control of ripening changes.
- Taxon
- guavaPsidium guajavat0
- Treatment
- NFs treated fruits storage at lower temperaturee0
- Outcome
- ripening related changese0
- Direction
- controlse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NFs treated fruits storage at lower temperature controls the ripening related changes maximally.”
t0“Guava Fruit”
The same questions in other papers
nanoparticle · quality: postharvest · Psidium guajava (guava)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
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.