Abstract
High Resolution Image Download MS PowerPoint Slide Guava fruits have a short shelf life due to climacteric nature. The current work was conducted to extend the shelf life of guavas with garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings. After coating, fruits of guava were stored at 25 ± 3 °C and RH 85 ± 2% for 15 days. Results showed that guavas treated with plant-based edible coatings and extracts had lower weight loss than that of the control. GRE-treated guavas had the maximum shelf life in contrast to all other treatments including the control. GNE-treated guavas showed the lowest nonreducing sugar content, whereas they had higher antioxidant activity, vitamin C content, and total phenolics compared with all other coating treatments. After the control, antioxidant capacity was the highest in GNE- and GRE-treated fruits. On the other hand, GA-treated guavas had reduced total soluble solids and juice pH (more acidic) and exhibited higher total flavonoids compared with the control, while both GA- and GNE-treated guavas had the highest flavonoid content. GRE-treated fruits exhibited the highest total sugar content and taste and aroma scores. In conclusion, GRE treatment was more effective in conserving the quality and extending the shelf life of guava fruits.
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Claims 11
Claim · model-written summary
Guavas treated with plant-based edible coatings and extracts had lower weight loss than the control.
- Taxon
- guava
Psidium guajavae1 - Treatment
- plant-based edible coatings and extractse1
- Outcome
- weight losse1
- Direction
- lowere1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guavas treated with plant-based edible coatings and extracts had lower weight loss than that of the control”
Claim · model-written summary
Garlic extract (GRE) coating gave the maximum shelf life of guava, in contrast to all other treatments including the control.
- Taxon
- guavaPsidium guajavae2
- Treatment
- garlic extract (GRE)e3
- Outcome
- shelf lifee2
- Direction
- maximume2
- Comparator
- all other treatments including the controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“GRE-treated guavas had the maximum shelf life in contrast to all other treatments including the control”
e3“garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings”
Claim · model-written summary
Ginger extract (GNE) coating gave the lowest nonreducing sugar content of guava compared with all other coating treatments.
- Taxon
- guavasPsidium guajavae4
- Treatment
- ginger extract (GNE)e3
- Outcome
- nonreducing sugar contente4
- Direction
- loweste4
- Comparator
- all other coating treatmentse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings”
e4“GNE-treated guavas showed the lowest nonreducing sugar content, whereas they had higher antioxidant activity, vitamin C content, and total phenolics compared with all other coating treatments”
Claim · model-written summary
Ginger extract (GNE) coating gave higher antioxidant activity, vitamin C content and total phenolics in guava than all other coating treatments.
- Taxon
- guavasPsidium guajavae4
- Treatment
- ginger extract (GNE)e3
- Outcome
- antioxidant activity, vitamin C content, and total phenolicse4
- Direction
- highere4
- Comparator
- all other coating treatmentse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings”
e4“GNE-treated guavas showed the lowest nonreducing sugar content, whereas they had higher antioxidant activity, vitamin C content, and total phenolics compared with all other coating treatments”
Claim · model-written summary
After the control, antioxidant capacity of guava was highest in GNE-treated fruits.
- Taxon
- GuavaPsidium guajavae0
- Treatment
- GNEe5
- Outcome
- antioxidant capacitye5
- Direction
- higheste5
- Qualifier
- After the controle5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Guava fruits have a short shelf life due to climacteric nature”
e5“After the control, antioxidant capacity was the highest in GNE- and GRE-treated fruits”
Claim · model-written summary
After the control, antioxidant capacity of guava was highest in GRE-treated fruits.
- Taxon
- GuavaPsidium guajavae0
- Treatment
- GREe5
- Outcome
- antioxidant capacitye5
- Direction
- higheste5
- Qualifier
- After the controle5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Guava fruits have a short shelf life due to climacteric nature”
e5“After the control, antioxidant capacity was the highest in GNE- and GRE-treated fruits”
Claim · model-written summary
Gum arabic (GA) coating reduced total soluble solids and juice pH (more acidic) of guava compared with the control.
- Taxon
- guavasPsidium guajavae6
- Treatment
- gum arabic (GA)e3
- Outcome
- total soluble solids and juice pHe6
- Direction
- reducede6
- Qualifier
- more acidice6
- Comparator
- controle6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings”
e6“GA-treated guavas had reduced total soluble solids and juice pH (more acidic) and exhibited higher total flavonoids compared with the control”
Claim · model-written summary
Gum arabic (GA) coating increased total flavonoids of guava compared with the control.
- Taxon
- guavasPsidium guajavae6
- Treatment
- gum arabic (GA)e3
- Outcome
- total flavonoidse6
- Direction
- highere6
- Comparator
- controle6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings”
e6“GA-treated guavas had reduced total soluble solids and juice pH (more acidic) and exhibited higher total flavonoids compared with the control”
Claim · model-written summary
Gum arabic (GA) coating gave the highest flavonoid content of guava.
- Taxon
- guavasPsidium guajavae7
- Treatment
- GAe7
- Outcome
- flavonoid contente7
- Direction
- higheste7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“while both GA- and GNE-treated guavas had the highest flavonoid content”
Claim · model-written summary
Ginger extract (GNE) coating gave the highest flavonoid content of guava.
- Taxon
- guavasPsidium guajavae7
- Treatment
- GNEe7
- Outcome
- flavonoid contente7
- Direction
- higheste7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“while both GA- and GNE-treated guavas had the highest flavonoid content”
Claim · model-written summary
Garlic extract (GRE) coating gave the highest total sugar content and taste and aroma scores of guava fruits.
- Taxon
- GuavaPsidium guajavae0
- Treatment
- GREe7
- Outcome
- total sugar content and taste and aroma scorese7
- Direction
- higheste7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Guava fruits have a short shelf life due to climacteric nature”
e7“GRE-treated fruits exhibited the highest total sugar content and taste and aroma scores”
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