Abstract
The coating based on carrageenan gum (CRG) was applied on guava ( Psidium guajava ) fruits to improve their postharvest quality. The coated fruits were stored for 15 days at 20 ± 1 °C and 85 to 90% RH. CRG-based coating markedly reduced fresh weight loss and incidence of decay. On 15 th day, 1% CRG-coated fruits had 32.6% lower moisture loss and 16–35% lower decay in comparison with uncoated fruits. The rates of respiration and ethylene synthesis were similarly suppressed, with 1% CRG-coated fruits showing 32.9% lower respiration and ethylene rates of 11.73 μl kg -1 h -1 vs. 17.57 μl kg -1 h -1 in controls. CRG treatments moderated ripening, evidenced by slower increases in TSS (9.2% vs. 10% in controls) and sugar-acid ratio (16.04 vs. 25.75), and better retention of titratable acidity (0.57% vs. 0.39%). Oxidative stress markers were reduced in 1% CRG fruits, including malondialdehyde (0.053 mM kg -1 ) and H 2 O 2 (20.74 μM kg -1 ). Antioxidants (ascorbic acid 111.86 mg·100 g -1 , phenolics 297.61 mg kg -1 ) and structural components (protopectin 14.50 g kg -1 ) were better preserved, alongside higher antioxidant enzyme activities. Activities of the enzymes related to cell wall degradation were also suppressed. Overall, 1% CRG coatings effectively maintained fruit quality, delayed ripening, and enhanced shelf life, as supported by physiological, biochemical, and organoleptic evaluations. • Carrageenan coating doubled guava shelf life (from 5 to 12 days). • Weight loss reduced by ∼42% in coated fruits. • Firmness retention improved by ∼38% with coating. • Ascorbic acid preserved ∼28% more than control. • Antioxidant activity enhanced by ∼35% at day 12.
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Claims 19
Claim · model-written summary
Carrageenan coating reduced guava fruit weight loss and decay incidence.
Not reportedTaxonComparator
Verbatim
e0“CRG-based coating markedly reduced fresh weight loss and incidence of decay”
Claim · model-written summary
At day 15, 1% carrageenan coating lowered guava moisture loss by 32.6% relative to uncoated fruit.
- Treatment
- 1% CRG-coatede0
- Outcome
- moisture losse0
- Direction
- lowere0
- Value
- 32.6%e0
- Comparator
- uncoated fruitse0
Not reportedTaxon
Verbatim
e0“On 15 th day, 1% CRG-coated fruits had 32.6% lower moisture loss and 16–35% lower decay in comparison with uncoated fruits”
Claim · model-written summary
At day 15, 1% carrageenan coating lowered guava decay by 16–35% relative to uncoated fruit.
Not reportedTaxon
Verbatim
e0“On 15 th day, 1% CRG-coated fruits had 32.6% lower moisture loss and 16–35% lower decay in comparison with uncoated fruits”
Claim · model-written summary
A 1% coating reduced guava respiration by 32.9%.
Not reportedTaxonComparator
Verbatim
e0“1% CRG-coated fruits showing 32.9% lower respiration”
Claim · model-written summary
A 1% coating lowered guava ethylene production to 11.73 μl kg -1 h -1 versus 17.57 μl kg -1 h -1 in controls.
Not reportedTaxonTreatmentDirection
Verbatim
e0“ethylene rates of 11.73 μl kg -1 h -1 vs. 17.57 μl kg -1 h -1 in controls”
Claim · model-written summary
Coating slowed increases in guava total soluble solids.
Not reportedTaxonTreatment
Verbatim
e0“slower increases in TSS (9.2% vs. 10% in controls)”
Claim · model-written summary
Coated fruit had a lower sugar-acid ratio than controls.
Not reportedTaxonTreatmentComparatorDirection
Verbatim
e0“sugar-acid ratio (16.04 vs. 25.75)”
Claim · model-written summary
Coating retained guava titratable acidity better than controls.
Not reportedTaxonTreatmentComparator
Verbatim
e0“better retention of titratable acidity (0.57% vs. 0.39%)”
Claim · model-written summary
Coating reduced guava malondialdehyde to 0.053 mM kg -1.
Not reportedTaxonComparator
Verbatim
e0“Oxidative stress markers were reduced in 1% CRG fruits, including malondialdehyde (0.053 mM kg -1 )”
Claim · model-written summary
Coating reduced guava hydrogen peroxide to 20.74 μM kg -1.
Not reportedTaxonComparator
Verbatim
e0“Oxidative stress markers were reduced in 1% CRG fruits, including malondialdehyde (0.053 mM kg -1 ) and H 2 O 2 (20.74 μM kg -1 )”
Claim · model-written summary
Coating preserved guava ascorbic acid at 111.86 mg·100 g -1.
Not reportedTaxonTreatmentComparator
Verbatim
e0“Antioxidants (ascorbic acid 111.86 mg·100 g -1 , phenolics 297.61 mg kg -1 ) and structural components (protopectin 14.50 g kg -1 ) were better preserved”
Claim · model-written summary
Coating preserved guava phenolics at 297.61 mg kg -1.
Not reportedTaxonTreatmentComparator
Verbatim
e0“Antioxidants (ascorbic acid 111.86 mg·100 g -1 , phenolics 297.61 mg kg -1 ) and structural components (protopectin 14.50 g kg -1 ) were better preserved”
Claim · model-written summary
Coating preserved guava protopectin at 14.50 g kg -1.
Not reportedTaxonTreatmentComparator
Verbatim
e0“Antioxidants (ascorbic acid 111.86 mg·100 g -1 , phenolics 297.61 mg kg -1 ) and structural components (protopectin 14.50 g kg -1 ) were better preserved”
Claim · model-written summary
Coating increased antioxidant enzyme activity and suppressed cell-wall-degrading enzyme activity.
Not reportedTaxonTreatmentComparator
Verbatim
e0“alongside higher antioxidant enzyme activities. Activities of the enzymes related to cell wall degradation were also suppressed”
Claim · model-written summary
Carrageenan coating extended guava shelf life from 5 to 12 days.
- Taxon
- guava
Psidium guajavae0 - Treatment
- Carrageenan coatinge0
- Outcome
- shelf lifee0
- Direction
- doublede0
- Value
- from 5 to 12 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrageenan coating doubled guava shelf life (from 5 to 12 days)”
Claim · model-written summary
Carrageenan coating reduced guava weight loss by approximately 42%.
Not reportedTaxonComparator
Verbatim
e0“Weight loss reduced by ∼42% in coated fruits”
Claim · model-written summary
Carrageenan coating improved guava firmness retention by approximately 38%.
Not reportedTaxonComparator
Verbatim
e0“Firmness retention improved by ∼38% with coating”
Claim · model-written summary
Carrageenan coating preserved approximately 28% more guava ascorbic acid than control.
Not reportedTaxonTreatment
Verbatim
e0“Ascorbic acid preserved ∼28% more than control”
Claim · model-written summary
Carrageenan coating enhanced guava antioxidant activity by approximately 35% at day 12.
Not reportedTaxonTreatmentComparator
Verbatim
e0“Antioxidant activity enhanced by ∼35% at day 12”
The same questions in other papers
storage · quality: postharvest · Psidium guajava (guava)Positive and negative results
41 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
42 papers more in this group
See all 46 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.