Superiority of essential oils and plant extracts over chemical treatments in improving quality and prolonging shelf life of guava (Psidium Guajava L.)‎

Abstract EN

Short shelf life is a key problem facing guava storage and marketing, it causes massive loss of yield.

The current study was carried out in the Baramoon Experimental Farm of the Horticulture Research Institute, Dakahlia Governorate, Egypt, to evaluate the effect of some pre- and postharvest treatments to extend the marketability and shelf life of guava fruits.

Fifty-six trees were selected, divided in to 7 groups and each group was sprayed with one of the following solutions: Tap water (Control), CaCl2 at 1%, Citric Acid at 1%, Rosemary oil at 4%, Moringa oil at 4%, Coconet oil at 4% and Extract of Peppermint at 4%.

From each group, random samples of 20 light yellow color stage fruits were taken and immersed in the same solution, separately each for 2 minutes, and stored at ambient conditions for 9 days.

Quality attributes of fruits were analyzed before and after 9 days storage.

The obtained results indicated that there were significant differences between treatments.

Treatments medicinal and ornamental plant extracts or oils solutions resulted in extending the shelf life of guava for 9 days by minimized the loss in physical and chemical quality attributes.

Among different treatments T5 (Spray preharvest with Moringa oil 4% and dipping postharvest into the same solution) could be recommended, as it was the best in teams of loss of fruit weight 14.00%, loss of fruit firmness 1.30 Kg/cm2, increases of TSS content 0.10 OBrix, loss of ascorbic acid content 1.67 mg/100g and increases of acidity 1.00 ml0.1N NaOH/100g.