Abstract
ABSTRACT This study explored the application of mango kernel seed (MKS) starch as a coating base with lemon grass essential (LEO) oil to improve the postharvest quality of guava fruit. Guava fruits were subjected to low temperature of 10°C, 85%–90% RH. Various physiochemical parameters, such as titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) quality parameters, including firmness, physiological loss in weight (PLW), color, and microbial growth, were evaluated during the storage period. The analysis of results revealed that coated samples effectively preserved the PLW, AA content, and firmness, with values of 3.89%, 201.45 mg/100 g, and 6.45 N, respectively, compared to 10.56%, 176.02 mg/100 g, and 3.48 N in the control samples after 12 days of storage. Furthermore, the coated guava retained 80.86% and 82.66% of its total phenolic content and antioxidant activity, respectively, in contrast to the control samples, which retained 61.11% and 64.24%, respectively, after 12 days of storage. In addition, the respiratory peak of (122.45 mL CO 2 /kg/h) was observed in control sample after nineth day of storage, whereas in respiratory peak (21.34 mL CO 2 /kg/h) was observed in edible coated sample after 21 days of storage. The addition of lemongrass essential oil to the coating matrix inhibited yeast and mold growth on the fruit surface. The research findings demonstrated that MKS, a by‐product of the mango‐processing industry, can be effectively utilized as a coating material to extend the shelf life of guava fruit to 21 days, compared to a control sample with a shelf life of 9 days during low‐temperature storage.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Coated guava preserved PLW after 12 days versus control.
- Treatment
- coated samplese0
- Outcome
- PLWe0
- Direction
- preservede0
- Value
- 3.89%e0
- Qualifier
- after 12 days of storagee0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“The analysis of results revealed that coated samples effectively preserved the PLW, AA content, and firmness, with values of 3.89%, 201.45 mg/100 g, and 6.45 N, respectively, compared to 10.56%, 176.02 mg/100 g, and 3.48 N in the control samples after 12 days of storage.”
Claim · model-written summary
Coated guava preserved AA content after 12 days versus control.
- Treatment
- coated samplese0
- Outcome
- AA contente0
- Direction
- preservede0
- Value
- 201.45 mg/100 ge0
- Qualifier
- after 12 days of storagee0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“The analysis of results revealed that coated samples effectively preserved the PLW, AA content, and firmness, with values of 3.89%, 201.45 mg/100 g, and 6.45 N, respectively, compared to 10.56%, 176.02 mg/100 g, and 3.48 N in the control samples after 12 days of storage.”
Claim · model-written summary
Coated guava preserved firmness after 12 days versus control.
- Treatment
- coated samplese0
- Outcome
- firmnesse0
- Direction
- preservede0
- Value
- 6.45 Ne0
- Qualifier
- after 12 days of storagee0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“The analysis of results revealed that coated samples effectively preserved the PLW, AA content, and firmness, with values of 3.89%, 201.45 mg/100 g, and 6.45 N, respectively, compared to 10.56%, 176.02 mg/100 g, and 3.48 N in the control samples after 12 days of storage.”
Claim · model-written summary
Coated guava retained more total phenolic content after 12 days than controls.
- Taxon
- guava
Psidium guajavae0 - Treatment
- coated guavae0
- Outcome
- total phenolic contente0
- Direction
- retainede0
- Value
- 80.86%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Furthermore, the coated guava retained 80.86% and 82.66% of its total phenolic content and antioxidant activity, respectively, in contrast to the control samples, which retained 61.11% and 64.24%, respectively, after 12 days of storage.”
Claim · model-written summary
Coated guava retained more antioxidant activity after 12 days than controls.
- Taxon
- guavaPsidium guajavae0
- Treatment
- coated guavae0
- Outcome
- antioxidant activitye0
- Direction
- retainede0
- Value
- 82.66%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Furthermore, the coated guava retained 80.86% and 82.66% of its total phenolic content and antioxidant activity, respectively, in contrast to the control samples, which retained 61.11% and 64.24%, respectively, after 12 days of storage.”
Claim · model-written summary
The coated sample had a respiratory peak of 21.34 mL CO 2 /kg/h after 21 days versus 122.45 after nine days in control.
- Treatment
- edible coated samplee0
- Outcome
- respiratory peake0
- Value
- 21.34 mL CO 2 /kg/he0
- Comparator
- control samplee0
Not reportedTaxonDirection
Verbatim
e0“In addition, the respiratory peak of (122.45 mL CO 2 /kg/h) was observed in control sample after nineth day of storage, whereas in respiratory peak (21.34 mL CO 2 /kg/h) was observed in edible coated sample after 21 days of storage.”
Claim · model-written summary
Lemongrass essential oil in the coating inhibited yeast and mold growth.
- Treatment
- lemongrass essential oile0
- Interactor
- yeast and molde0other
- Outcome
- yeast and mold growthe0
- Direction
- inhibitede0
Not reportedTaxonComparator
Verbatim
e0“The addition of lemongrass essential oil to the coating matrix inhibited yeast and mold growth on the fruit surface.”
Claim · model-written summary
MKS coating extended guava shelf life to 21 days versus nine days for control.
- Taxon
- guavaPsidium guajavae0
- Treatment
- MKSe0
- Outcome
- shelf lifee0
- Direction
- extende0
- Value
- 21 dayse0
- Comparator
- control samplee0
- Setting
- low‐temperature storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MKS, a by‐product of the mango‐processing industry, can be effectively utilized as a coating material to extend the shelf life of guava fruit to 21 days, compared to a control sample with a shelf life of 9 days during low‐temperature storage.”
The same questions in other papers
botanical · growth · Psidium guajava (guava)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 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.