Scientia Horticulturae 271 (2020) 109506

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Scientia Horticulturae
journal homepage: www.elsevier.com/locate/scihorti

Effect of gum arabic and Aloe vera gel based edible coatings in combination T
with plant extracts on postharvest quality and storability of ‘Gola’ guava
fruits
Muhammad Akbar Anjum*, Hira Akram, Maryem Zaidi, Sajid Ali
Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, 60800, Pakistan

A R T I C LE I N FO A B S T R A C T

Keywords: Guava is an important climacteric fruit that exhibits short shelf life at ambient conditions. Due to short shelf life,
Aloe vera gel marketing and subsequent storage of guava is difficult. Therefore, some treatments that can extend shelf life and
Antioxidant activity conserve quality of guava fruits are required. In the present work, the effect of ginger extract, garlic extract, gum
Gum arabic arabic and Aloe vera gel coating (in combinations) was investigated on guava fruits at 25 ± 3 °C for 15 days. The
Ginger extract
combination of garlic extract + gum arabic markedly suppressed weight loss, skin browning and disease se-
Garlic extract
verity. In addition, fruits of garlic extract + gum arabic treatment had higher titratable acidity and this com-
bination also suppressed excessive increase in total soluble solids till the end of storage period compared with
control. Similarly, garlic extract + gum arabic combination significantly extended shelf life of guava fruits as
compared with control. Garlic extract + gum arabic treatment showed significantly higher ascorbic acid content
and lower total sugars. In contrast, reducing sugars were lower in gum arabic + Aloe vera gel treatment and non-
reducing sugars were lowest in ginger extract + gum arabic coated guavas. Antioxidant activity and antioxidant
capacity were not affected with any combined treatment but these were comparatively higher in gum arabic +
Aloe vera gel treatment. In contrast, total carotenoids were higher in ginger extract + gum arabic combination
while total flavonoid contents were higher in garlic extract + gum arabic coated guava fruits. In conclusion,
combined application of garlic extract and gum arabic could be considered a suitable treatment for shelf life
extension and quality conservation of guava fruits.

1. Introduction
Guava (Psidium guajava L.) is a climacteric fruit which possesses
various important nutrients such as minerals, carotenoids, ascorbic acid
and polyphenols. However due to climacteric nature, guava fruits
continue their ripening process even after harvest and exhibit com-
paratively shorter shelf life at ambient conditions (Singh and Pal, 2008;
Nair et al., 2018). Being climacteric in nature, guava fruits show higher
respiration rate eventually leading to rapid perishability (Nair et al.,
2018). Under cold storage, guava fruits are susceptible to chilling in-
jury; however their storage at ambient conditions leads to short shelf
life (Jain et al., 2003; Etemadipoor et al., 2019; Germano et al., 2019).
Loss of guava fruit quality is generally associated with prompt
softening and changes of color from green to yellow during postharvest
storage. Quality of guava fruits may be conserved with suitable post-
harvest technology. An effective and suitable postharvest technology
devised to conserve the quality of guava relies on application of the
edible coatings or use of edible films for the modification of inner at-
mosphere of the fruits (Germano et al., 2019). Various edible coatings
have been formulated by using lipids, proteins and carbohydrates
(Etemadipoor et al., 2019). Gum arabic is a plant based natural poly-
saccharides based coating. It is obtained from branches/trunk of a tree
known as Acacia senegal. Gum arabic has been used in numerous fruits
to extend their postharvest life (Khorram et al., 2017; Khaliq et al.,
2016).
Aloe vera gel is another plant based natural coating with good an-
timicrobial potential (Mendy et al., 2019). Aloe vera gel constitutes
about 99% whitish gel that consists of amino acids, sterols, gluco-
mannans (polysaccharide) and vitamins. Use of Aloe vera in postharvest
of fruits and vegetables has significantly increased in the recent years
(Ali et al., 2019, 2020a). Application of Aloe vera based coating reduces
desiccation and conserves quality during postharvest storage (Mendy
et al., 2019; Rasouli et al., 2019).
Garlic (Alium sativum) possesses significantly higher prophylactic

⁎
Corresponding author.
E-mail addresses: anjumbzu@yahoo.com, akbaranjum@bzu.edu.pk (M.A. Anjum).

https://doi.org/10.1016/j.scienta.2020.109506
Received 12 February 2020; Received in revised form 11 May 2020; Accepted 21 May 2020
0304-4238/ © 2020 Elsevier B.V. All rights reserved.
M.A. Anjum, et al.
and therapeutic activity. It also contains polyphenols and sulphur. Due
to presence of these active components, it has good antibacterial, an-
tifungal and antioxidant activity (Yara-Queiroz et al., 2009). Similarly,
ginger (Zingiber officinale) is also a therapeutic plant (Ali et al., 2008).
Both garlic and ginger extracts have been used in quality conservation
of various fruit and vegetable crops during postharvest. Impact of
ginger extract has been investigated on mango (Adams et al., 2016),
papaya (Ali et al., 2016a) and plantain (Banjoko et al., 2019). Likewise,
influence of garlic extract has been studied on banana (Sanwal and
Payasi, 2007) and mango (Ashwini and Desai, 2018) fruits. Use of garlic
as an essential oil in combination with Aloe vera gel coating on banana
postharvest quality and incidence of anthracnose disease has also been
reported (Khaliq et al., 2019a).
Application of combinational treatments based on edible coatings
such as gum arabic and Aloe vera gel as well as ginger and garlic ex-
tracts has not been studied on guava fruits. Combination of edible
coatings and natural plant extracts may prove more effective than their
alone application. So, the present work was conducted to investigate
the influence of gum arabic, Aloe vera gel, garlic extract and ginger
extract (in combination) on shelf life potential and quality of ‘Gola’
guava fruits.
2. Materials and methods
Fruits of guava cv. ‘Gola’ were sourced from the orchard located at
Satra Kassi Budhla Road and Suraj Miani, Multan, Pakistan. Fruits were
harvested at full green color and firm stage (physiologically mature
according to the local maturity indices) just prior to start of ripening.
Fruits uniform in size and shape were manually harvested on 20th
November 2017 and 20th March 2018. The study was conducted for
two consecutive years. The leaves (from fruits) were trimmed to avoid
possible mechanical injury and fruits were thoroughly washed with tap
water.
2.1. Extracts preparation
2.1.1. Ginger extract
Ginger extract was prepared with the method of Adams et al. (2016)
with slight modification. Briefly, ginger rhizomes (about 100 g) were
peeled and sterilized with ethanol (70%). After sterilization, the rhi-
zomes were thoroughly washed with sterile distilled water to get rid of
the residues of ethanol and cut into small pieces. The pieces were then
ground into a fine paste with the juicer machine. The obtained paste
was then filtered through sterile muslin cloth. Finally, its concentration
was adjusted to 20% (w/v) with sterile distilled water.
2.1.2. Garlic extract
Garlic extract was made according to the method of Sanwal and
Payasi (2007) with minor modification. Garlic cloves (around 100 g)
were manually peeled and sterilized with 70% ethanol. The cloves were
then thoroughly washed with sterile distilled water to eliminate ethanol
residues and the cloves were cut into small pieces. After cutting, the
cloves were ground in a juicer machine and the resultant homogenate
was filtered through muslin cloth (sterile). At the end, its concentration
was adjusted to 20% (w/v) with sterile distilled water.
2.2. Preparation of coatings
2.2.1. Aloe vera coating
Fresh leaves of Aloe vera plant were sourced from botanical garden
of Bahauddin Zakariya University, Multan, Pakistan and washed to
remove dirt from surface of the leaves. Aloe vera based coating was
prepared as described by Amanullah et al. (2016). The leaves were then
cut with a knife and internal gel was collected in a beaker. Total 500 mL
of Aloe vera gel was obtained and ground in a blender. After blending, it
was kept in a glass bottle until used. The final concentration of Aloe vera
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Scientia Horticulturae 271 (2020) 109506
gel coating was 100%.
2.2.2. Gum arabic coating
It was prepared according to the protocol of Khaliq et al. (2015).
Gum arabic was obtained from a local herbalist shop and ground into a
fine powder. The gum arabic powder was dissolved in a conical flask
containing sterile distilled water and constantly heated at 40 °C on a
magnetic stirrer until (∼60 min) completely dissolved. Finally after
filtering through muslin cloth, gum arabic concentration was adjusted
to 10% (w/v).
2.3. Treatments and application
Total four treatments namely: T1 = control, T2 = ginger extract
(20%) + gum arabic (10%), T3 = garlic extract (20%) + gum arabic
(10%) and T4 = Aloe vera gel (100%) + gum arabic (10%) were used.
Aloe vera gel coating was not much effective with ginger and garlic
extracts, so it was not used in combination with them. Guava fruits
were dipped in treatment solutions for 5 min and treated fruits were
dried at ambient conditions. Finally, dried fruits were placed in card-
board corrugated boxes and stored at 25 ± 3 °C for 15 days. The
analyses of fruit were performed at 3 days interval. The work was
conducted under factorial layout of completely randomized design. The
factors were storage intervals and coating treatments. Three replicates
were used in each treatment and every replicate contained 15 fruits.
2.4. Skin browning and disease severity
Skin browning was assessed as reported by Jung and Watkins
(2011) with slight modification. It was assessed on a modified scale i.e.
0 = no browning (0%), 1 = 1–20% browning, 2 = 21–40% browning,
3 = 41–60% browning, 4 = 61–80% browning and 5 = 81–100%
browning. Finally, the results of skin browning were expressed as fre-
quency (%) values.
Disease severity (fruit rot) was assessed visually with naked eye
according to the scale of Zahid et al. (2015). Overall, dark brown or
blackish irregular spots were noted on the surface of diseased fruits.
Disease severity was evaluated on a rating scale as 0 = no disease (0%),
1 = 1–20%, 2 = 21–40%, 3 = 41–60%, 4 61–80% and 5 = 81–100%.
The results of disease severity were expressed as frequency (%) values.
2.5. Shelf life
The shelf life of fruits is the period (days) needed to fully ripe having
optimal market potential along with satisfactory eating quality from the
harvest day (Ahvenainen, 1996). In our present work, shelf life of guava
fruits was calculated from the day-0 when treatments were applied
prior to ripening to the time until the fruits had edible quality.
2.6. Physiological weight loss
It was determined by taking initial and final weights of guava fruits
(Wi − Wf )
with the given equation. Weight loss (%) = Wf × 100 . Where, Wf
= final weight and Wi = initial fruit weight and the results were de-
rived in percent (Ali et al., 2016b).
2.7. Total soluble solids
Juice was extracted from the fruits and subjected to thorough
homogenization in a beaker. The homogenized juice was then used to
determine total soluble solids with a handheld refractometer (Atago).
The concentration was expressed as percent (Ali et al., 2016b).
M.A. Anjum, et al.
2.8. Juice pH and titratable acidity
The digital pH meter was used for guava fruits juice pH determi-
nation at room temperature. Titratable acidity was assayed in juice of
guava fruits. The juice of fruits was titrated with NaOH (0.1 N) solution
and reported in percent (Hortwitz, 1960).
2.9. Sugar contents
Reducing, non-reducing and total sugars were estimated as outlined
by Horwitz (1960). Juice was mixed with 100 mL distilled water, 10 mL
of 20% potassium oxalate and 25 mL of 25% solution of lead acetate.
The solution was made up to mark and designated as filtrate for dif-
ferent sugars determination.
The prepared filtrate was titrated with Fehling’s solution (10 mL)
under constant boiling until brick-red colour appearance. After addition
of 1% methylene blue drops, the filtrate was added drop by drop until
brick-red colour appearance and calculated as per following equation.
Reducing sugars (%) = 6.25 × (A / B)
Where ‘A’ is standard sucrose volume titrated with Fehling’s solution
and ‘B’ is volume of samples aliquot titrated with Fehling’s solution.
For total sugars analysis, non-reducing sugars were transformed into
reducing sugars by adding the filtrate (25 mL) to distilled water (20 mL)
and 99.9% HCl (5 mL) and overnight incubation to complete hydrolysis.
Finally, it was neutralized with 0.1 N NaOH and titrated with Fehling’s
solution (10 mL) as follows.
Total sugars (%) = 25 × (A / B)
where ‘A’ is standard sucrose volume titrated with Fehling’s solution
and ‘B’ is volume of samples aliquot titrated with Fehling’s solution. The
calculation of non-reducing sugars was done as following.
Non-reducing sugars (%) = 0.95 × (Total sugars-Reducing sugars).
2.10. Total antioxidants
Total antioxidant content was analyzed as reported by Shimada
et al. (1992). Briefly, 0.1 mmol L−1 DPPH solution was prepared in
methanol and 4 mL of guava fruit sample was reacted with 1 mL of
DPPH solution. The resultant reaction mixture was then vigorously
shaken and incubated for 15 min in dark. Finally, total antioxidant
content was determined after taking absorbance at 571 nm and ex-
pressed as mmol trolox equivalent kg-1.
2.11. Ascorbic acid content
Ascorbic acid was assayed with the procedure of Ruck (1963). In
brief, 10 mL of juice was mixed with 0.4% concentrated oxalic acid.
After that, 5 mL aliquot was titrated with 2,6 dichloroindophenol. The
L-ascorbic acid was used a standard and ascorbic acid concentration
was derived as mg kg−1.
2.12. Total phenolic content
The protocol of Kaushik et al. (2014) was used for total phenolic
content determination. Blue color was developed by using Folin-Cio-
calteu reagent in 20% Na₂CO₃ and absorbance was read at 750 nm.
Finally, total phenolics contents were expressed in terms of gallic acid
as mg kg−1.
2.13. Total carotenoid content
Total carotenoid content was assayed with the protocol of Lee and
Castle (2001). Guava fruit samples were extracted in 50 ml extraction
solvent that consisted of ethanol:acetone:hexane in 25:25:50 ratio and
3
Scientia Horticulturae 271 (2020) 109506
subjected to centrifugation at 6500 × g for 5 min. The upper colored
hexane layer was collected and absorbance was read at 450 nm and
carotenoids were expressed as μg kg−1.
2.14. Total flavonoid content
Total flavonoid content was assessed by the detailed protocol of
Kaushik et al. (2016). In short, 1 mL extract of guava pulp was homo-
genized with 4 mL deionized water and 300 μL NaNO2. The samples
were then left for 5 min. After that, 300 μL AlCl3 was added in 2 mL of
1 M sodium hydroxide and absorbance was read at 510 nm. Finally, it
was expressed as g kg−1.
2.15. Sensory quality
In sensory quality, taste and aroma were assessed with a panel test.
Total ten panelists participated in sensory evaluation. The hedonic scale
consisted of 9 = like extremely, 5 neither like nor dislike and 1 =
dislike extremely (Larmond, 1987).
2.16. Statistical analysis
The data of quantitative parameters were processed by using ana-
lysis of variance technique. The comparison of treatments was carried
out with least significant difference test. The analyses were performed
at 5% probability level with Statistix 8.1 software. In case of significant
main effects, data were presented in tables whereas in case of sig-
nificant main and interaction effects, data were presented in figures.
The data of skin browning and disease severity were expressed as fre-
quency values. The work was conducted during two consecutive years
and data are mean of two year values.
3. Results and discussion
3.1. Skin browning and disease severity
Skin browning was increased in all treatments throughout of storage
time (Fig. 1A-F). However, skin browning was significantly less in gum
arabic + garlic extract treated guava fruits from day-3 to day-15,
compared with control. After 15 days, skin browning was significantly
less (all fruits had 21–40% browning) in garlic extract + gum arabic
combination compared with control (33.33% fruits had 61–80%
browning and 66.66% fruits exhibited 81–100% browning). Overall,
gum arabic + ginger extract and gum arabic + Aloe vera gel coating
treatments were less effective in suppressing skin browning but were
significantly better than control (Fig. 1A-F). Browning is an undesirable
change in colour that negatively affects visual quality of fruits and
vegetables (Ali et al., 2019, 2020a). Skin browning takes place due to
oxidation of phenolics. Phenols oxidation subsequently leads to o-qui-
nones production and o-quinones polymerization results in brown
pigments formation. The oxidized product of brown pigments leads to
surface browning (Altunkaya and Gökmen, 2009; Ali et al., 2020b).
Coatings treatment inhibits oxidation of phenols and delays browning
(Ali et al., 2019). So, skin browning was found lowest in gum
arabic + garlic extract treated guava fruits probably owing to reduced
phenolics oxidation. Similar to our work, Alali et al. (2018) also found
significantly less browning in gum arabic treated banana fruits.
Disease severity was increased in all treatments during entire sto-
rage time (Fig. 2A-F). However, disease severity was significantly less
from day-3 to day-15 in gum arabic + garlic extract treated guava
fruits, compared with control (Fig. 2A-F). After 15 days, disease severity
was significantly less (66.66% fruits had 21–40% disease severity and
33.33% showed 41–60% disease severity) in garlic extract + gum
arabic combination compared with control (all fruits had 81–100%
disease severity). In contrast, gum arabic + ginger extract and gum
arabic + Aloe vera gel coating treatments showed higher disease
M.A. Anjum, et al. Scientia Horticulturae 271 (2020) 109506

(A) day-0 (B)

100 day-3 100

80 80

Frequency (%)
Frequency (%)

60 60

40 Control Control
40
Gum arabic + ginger extract Gum arabic + ginger extract
20 Gum arabic + garlic extract Gum arabic + garlic extract 20
Gum arabic + Aloe vera gel Gum arabic + Aloe vera gel
0 0
(C) day-6 (D) day-9
100 100

80 80

Frequency (%)
Frequency (%)

60 60

40 40

20 20

0 0
(E) day-12 (F) day-15
100 100

80 80

Frequency (%)
Frequency (%)

60 60

40 40

20 20

0 0
0 1 2 3 4 5 0 1 2 3 4 5
Skin browning (Score) Skin browning (Score)

Fig. 1. Frequency distribution of skin browning of guava fruits after 0 (A), 3 (B), 6 (C), 9 (D), 12 (E) and 15 (F) days of storage in response to combined application of
different edible coatings and plant extracts. 0 = no browning (0%), 1 = 1-20% browning, 2 = 21-40% browning, 3 = 41-60% browning, 4 = 61-80% browning and
5 = 81-100% browning.

(A) day-0 (B) day-3

100 100

80 80

Frequency (%)
Frequency (%)

60 60
Control Control
40 Gum arabic + ginger extract Gum arabic + ginger extract 40
Gum arabic + garlic extract Gum arabic + garlic extract
20 Gum arabic + Aloe vera gel Gum arabic + Aloe vera gel 20

0 0
(C) day-6 (D) day-9
100 100

80 80
Frequency (%)
Frequency (%)

60 60

40 40

20 20

0 0
(E) day-12 (F) day-15
100 100

80 80
Frequency (%)
Frequency (%)

60 60

40 40

20 20

0 0
0 1 2 3 4 5 0 1 2 3 4 5
Disease severity (Score) Disease severity (Score)

Fig. 2. Frequency distribution of disease severity of guava fruits after 0 (A), 3 (B), 6 (C), 9 (D), 12 (E) and 15 (F) days of storage in response to combined application
of different edible coatings and plant extracts. 0 = no disease (0%), 1 = 1-20%, 2 = 21-40%, 3 = 41-60%, 4 61-80% and 5 = 81-100%.

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M.A. Anjum, et al. Scientia Horticulturae 271 (2020) 109506

15
a

12
ab
bc

Shelf life (days)

9

c
6

0
Control Gum arabic + ginger Gum arabic + garlic Gum arabic + Aloe vera
extract extract gel

Fig. 3. Shelf life of guava fruits as affected by combined application of different edible coatings and plant extracts. Different letters show significant difference
according to LSD test (p ≤ 0.05). Vertical bars indicate standard error of the means.

severity than gum arabic + garlic extract coated guava fruits. Gum
arabic (either alone or in combination with plant extract/essential oils)
has been found effective in reducing diseases and decay in different
fruits (Ali et al., 2010; Khaliq et al., 2015). Khaliq et al. (2019a) and
Bordoh et al. (2020) reported that ginger extract/essential oil has
strong antimicrobial activity. Ginger extract alone and in combination
with Aloe vera gel coating significantly inhibited anthracnose disease in
banana and dragon fruits, respectively (Khaliq et al., 2019a; Bordoh
et al., 2020).
3.2. Shelf life
Effect of combinational treatments of edible coatings and plant ex-
tracts on the shelf life of guava fruits was significant (Fig. 3). Averagely,
minimum shelf life was found in controls (6.0 days) whereas all other
used treatments significantly enhanced the shelf life of treated guavas.
Overall, maximum shelf life was observed in garlic extract + gum
arabic (13.0 days) coated fruits compared with ginger extract + gum
arabic and Aloe vera gel + gum arabic treatments (Fig. 3). Among the
used treatments, Aloe vera gel + gum arabic coated group exhibited
minimum shelf life but it was substantially higher than control (Fig. 3).
Shelf life is an imperative indicator of the quality (Ali et al., 2010).
Extended shelf life is considered suitable for marketing and storage of
fresh fruits (Chen et al., 2019; Mendy et al., 2019). Combined appli-
cation of edible coatings and plant extracts reduces desiccation, pre-
vents from microbial infestation and extends the shelf life of a coated
produce. So, the shelf life of guava was increased probably due to edible
coatings and plant extracts induced protective effects against desicca-
tion and deterioration.
3.3. Physiological weight loss
Effect of storage periods and treatments on physiological weight loss
was significant. Physiological weight loss of guava fruits showed
increasing trend with progressed period of storage. Nevertheless, loss in
weight was markedly higher in control (28%) compared with ginger
extract + gum arabic (22.36%), garlic extract + gum arabic (20.65%)
and gum arabic + Aloe vera coating (21.76%) coated guava fruits
(Table 1). Among the different combined treatments, lowest physiolo-
gical weight loss was noted in garlic extract + gum arabic coated
guavas, in contrast with control (Table 1). On the whole, combination
of ginger extract + gum arabic coating was least effective in reducing
physiological weight loss of guavas than other treatment combinations
but overall it significantly reduced loss in weight than control (Table 1).
In case of storage days, lowest physiological weight loss was noted after
3 days (11.54%) and highest was noted on day-15 (28.50%) of storage
(Table 2). The loss of weight increased due to desiccation and increased
metabolic activities such as respiration rate (Ali et al., 2010). Coatings
act as a barrier to desiccation and lead to maintained fresh weight of
fruits (Khaliq et al., 2019a). In this work, physiological weight loss was
probably lower in garlic extract + gum arabic coated fruits due to in-
hibited desiccation.
3.4. Total soluble solids
Effect of combination of edible coatings with plant extracts, storage
periods and their interaction on total soluble solids (TSS) was sig-
nificant (Fig. 4). Overall, TSS concentration gradually increased with
progress in storage time. However, highest increase in TSS was noted in
control treatment from day-3 to day-15 compared with treated guava
fruits (Fig. 4). Among the different combinational treatments, garlic
extract + gum arabic (14.66%) substantially inhibited increase of TSS
concentration after 15 days of storage compared with control (15.33%).
As far as other treatments are concerned, Aloe vera gel + gum arabic
and ginger extract + gum arabic were comparatively less effective in
suppressing TTS increase (Fig. 4). The climacteric fruits show in-
creasing trend of TSS during postharvest storage (Parven et al., 2020).
TSS normally increases owing to enhanced conversion of sucrose

Table 1
Effect of combined application of different edible coatings and plant extracts on physico-chemical quality attributes of guava fruits.
Treatments PWL Juice pH TA Total antioxidants Ascorbic acid content Total phenolic content
(%) (%) (mmol kg−1) (mg kg−1) (mg kg−1)

Control 28.00 a 3.85 c 0.95 b 821.6 a 1309.0 a 119.62 a

GE (20%) + GA (10%) 22.36 b 3.99 b 1.02 ab 787.1 a 1223.4 a 115.41 a
GR (20%) + GA (10%) 20.65 b 3.99 b 1.12 a 809.1 a 1309.1 a 110.60 a
AV (100%) + GA (10%) 21.76 b 4.07 a 1.08 a 814.6 a 1241.4 a 106.71 a
LSD (p ≤ 0.05) 3.49 0.04 0.06 NS NS NS

GE = Ginger extract, GA = Gum arabic, GR = Garlic extract, AV = Aloe vera gel, PWL = Physiological weight loss and TA = Titratable acidity. Means sharing
similar letter(s) in a column are statistically non-significant at p ≤ 0.05 (LSD test).

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M.A. Anjum, et al. Scientia Horticulturae 271 (2020) 109506

Table 2
Effect of different storage periods on physico-chemical quality attributes of guava fruits.
Storage period PWL Juice pH TA Total antioxidants Ascorbic acid content (mg kg−1) Total phenolic content
(days) (%) (%) (mmol kg−1) (mg kg−1)

0 – 3.85 c 1.34 a 817.6 a 1467.9 a 47.27 d

3 11.54 d 3.99 b 1.17 b 830.8 a 1262.3 b 108.20 c
6 19.80 c 3.99 b 1.08 bc 779.4 a 1368.6 a 144.43 b
9 24.53 b 4.07 a 0.97 cd 827.8 a 1449.1 a 162.56 a
12 31.61 a 4.01ab 0.88 de 828.6 a 1156.5 c 162.24 a
15 28.50 a 4.00 b 0.82 e 764.3 a 919.9 d 53.82 d
LSD (p ≤ 0.05) 3.90 0.02 0.12 NS 103.6 12.46

PWL = Physiological weight loss and TA = Titratable acidity. Means sharing similar letter(s) in a column are statistically non-significant at p ≤ 0.05 (LSD test).

(which is a non-reducing sugar) to monomeric sugars such as glucose
(which is a reducing sugar) and higher free sugars accumulation. TSS
concentration may also increases due to breakdown of starch into so-
luble sugar contents (Ali et al., 2010). The increase in free sugars
content subsequently leads to increased TSS concentration during sto-
rage (Cheour et al., 1990; Parven et al., 2020). Similar to various other
fruits, TSS also increases with increased concentration of sugars in
guava fruits (Rashida et al., 1997). Gum arabic coating delays senes-
cence and degradation of starch. Due to delayed senescence and lower
extent of starch breakdown into sugars, TSS increases at reduced rate
(Khaliq et al., 2015). Similar results were also noted in gum arabic
coated mango (Khaliq et al., 2015).
3.5. Juice pH and titratable acidity
treated guava fruits (Table 1). Highest TA concentration was found in
garlic extract + gum arabic combination (1.12%) compared with con-
trol (0.95%). On an average, ginger extract + gum arabic treatment
was comparatively less effective in conservation of TA compared with
other treatments but it was significantly better than control (Table 1).
In case of days, highest TA level was observed on day-3 (1.17%)
whereas lowest was noted on day-15 (0.82%) (Table 2). Reduction of
TA takes place owing to organic acids oxidation (El-Anany et al., 2009).
The coatings application such as gum arabic and Aloe vera restricts O2
availability and decreases organic acids oxidation which in turn con-
serves higher TA in the treated produce (Ali et al., 2010; Khaliq et al.,
2019a). Similarly, higher TA was also noted in gum arabic treated
‘Grand Nain’ (Alali et al., 2018) and gum arabic + garlic essential oil
coated ‘Basarai’ banana fruits (Khaliq et al., 2019a).

Effect of treatments and storage time was significant on pH of guava
juice. The pH of juice progressively increased but the increase was
markedly higher in Aloe vera gel + gum arabic combination than con-
trol fruits (Table 1). Lowest pH was found in control (3.85) and highest
was noted in Aloe vera + gum arabic (4.07) coated fruits. In case of
days, juice pH increased up to day-9 and reduced from day-12 to day-15
(Table 2). Overall, pH was lowest on day-3 (3.99) and highest was
found on day-9 (4.07) of storage (Table 2). Juice pH increases due to
reduction of organic acids and their possible conversion into sugars
(Mannozzi et al., 2017). The reduction of organic acids leads to decline
of TA that subsequently results in increased juice pH of guava fruits
(Etemadipoor et al., 2019).
Influence of treatments and storage times was significant on ti-
tratable acidity (TA) of guava fruits. Overall, TA was progressively
decreased but the reduction was significantly higher in control than
3.6. Sugar contents
Effect of storage periods, treatments and their interaction on redu-
cing, non-reducing and total sugars was significant. Overall, reducing
sugar was increased till day-6 but decreased gradually till day-15 in all
treatments (Fig. 5A). After 15 days of storage, reducing sugars con-
centration was significantly lower in garlic extract + gum arabic
(1.88%) coated guava fruits compared with control (2.45%) (Fig. 5A).
In case of non-reducing sugars, these were increased slightly on day-3,
decreased significantly on day-6 and then showed substantial increase
till day-15 of storage period regardless of the treatments (Fig. 5B). The
concentration of non-reducing sugars was significantly higher in con-
trols (1.32%) on day-3 however, after 15 days of storage, non-reducing
sugars were markedly higher in Aloe vera gel + gum arabic coated
(2.52%) guava fruits than control (Fig. 5B). Total sugars were initially

Control Gum arabic + ginger extract

18 Gum arabic + garlic extract Gum arabic + Aloe vera gel
a-c
abc-f a-d a a
a-c
d-g
Total soluble solids (%)

15 f-h c-f e-h b-e

ghf-h ho
ij
12 jk j jk
k k k k k

0
0 3 6 9 12 15
Storage period (days)
Fig. 4. Total soluble solids of guava fruits as affected by combined application of different edible coatings and plant extracts. Different letters show significant
difference according to LSD test (p ≤ 0.05). Vertical bars indicate standard error of the means.

6
M.A. Anjum, et al. Scientia Horticulturae 271 (2020) 109506

6.0 Control Gum arabic + ginger extract

(A)
Gum arabic + garlic extract Gum arabic + Aloe vera gel
ab a ab
5.0

Reducing sugars (%)

cd a-c bc bc
c-f c-e cd
4.0 g-i g-i d-g f-h e-h
g-i g-i
3.0 ij hi ij i-k ij
k jk
2.0

1.0

0.0
3.5 (B)
Non-reducing sugars (%)

3.0
a
ab ab
2.5 a-d a-c
c-fc-f b-e
2.0
d-g
f-h
1.5 f-h f-h f-h e-h f-h e-h
h-j h-j g-i
1.0 h-j h-j
jk i-k
0.5
k
0.0

8.0 (C)
a
b-e b
Total sugars (%)

b-f bc
6.0 b-d
f-j
b-g e-j b-h d-j
h-j h-j d-j c-i g-j
g-j f-j g-j h-j
h-j h-j j ij
4.0

2.0

0.0
0 3 6 9 12 15
Storage period (days)
Fig. 5. Reducing sugars (A), non-reducing sugars (B) and total sugars (C) of guava fruits as affected by combined application of different edible coatings and plant
extracts. Different letters show significant difference according to LSD test (p ≤ 0.05). Vertical bars indicate standard error of the means.

increased on day-3, showed slight reduction on day-6, increased again
on day-9 and then finally decreased on day-12 and day-15 regardless of
the treatments (Fig. 5C). Up to day-3, total sugars were higher in
control (5.42%) treatment however, from day-9 to day-12 Aloe vera
gel + gum arabic treated guavas exhibited highest (4.71%) total sugars
(Fig. 5C). Sugars concentration increases with ripening and senescence
of fruits. Similarly, conversion of starch may also contribute in in-
creased sugars contents. Coating treatments inhibit ripening, sub-
sequent senescence and conversion of starch into sugars contents (Ullah
et al., 2017).
3.7. Total antioxidants
(830.8 mmol kg−1) and decreased on day-6 (779.4 mmol kg−1),
showed slight increase from day-9 to day-12 and then finally declined
on day-15 (764.3 mmol kg−1) of storage (Table 2). Presence of different
bioactive compounds such as ascorbic acid, phenolics and flavonoids
contributes in antioxidant activity of fruits. Degradation of these
bioactive compounds leads to reduction of antioxidant activity
(Maqbool et al., 2011). Although, the combined application of gum
arabic and garlic extract inhibited decline of ascorbic acid, phenolics
and flavonoids, but total antioxidants were relatively higher in non-
treated guava fruits. This contrary behavior may be attributed to dif-
ferences in nature of guava fruits and cultivar as compared with other
fruits.

Among the treatments, highest total antioxidants were noted in Aloe
vera gel + gum arabic combination (814.6 mmol kg−1) but it was lower
than control (821.6 mmol kg−1) (Table 1). Overall, ginger ex-
tract + gum arabic treated fruits exhibited lowest total antioxidants
than others. In case of days, total antioxidants were highest on day-3
3.8. Ascorbic acid content
Effect of storage days on ascorbic acid content of guava fruits was
significant but influence of treatments was non-significant (Tables 1
and 2). Garlic extract + gum arabic combination (1309.1 mg kg−1) had

7
M.A. Anjum, et al. Scientia Horticulturae 271 (2020) 109506

Control (A)
32 Gum arabic + ginger extract

Total carotenoid content (μg kg-1)

Gum arabic + garlic extract a
Gum arabic + Aloe vera gel
24 b
bc bc bc
bc bc
bcd
16 cde c-f
c-g
d-h d-h
f-i e-i
8 ghi f-i ghi
ghi
hi
i i i i
0
15 (B)
Total flavonoid content (g kg-1)

a
12 ab
bc bc b-d bc
b-e b-e
c-f d-g c-f
9 g-i e-h
h-j
h-j h-j h-j g-i ghi f-h
i-k
6 i-k jk
k

0
0 3 6 9 12 15
Storage period (days)
Fig. 6. Total carotenoid content (A) and total flavonoid content (B) of guava fruits as affected by combined application of different edible coatings and plant extracts.
Different letters show significant difference according to LSD test (p ≤ 0.05). Vertical bars indicate standard error of the means.

comparatively higher ascorbic acid content than control
(1309.0 mg kg−1), however, the difference was statistically non-sig-
nificant. In contrast, ginger extract + gum arabic combination ex-
hibited lowest ascorbic acid content than other treatments including
control (Table 1). Averagely, ascorbic acid content was progressively
decreased with increased storage time. Overall, highest ascorbic acid
content was noted on day-0 (1467.9 mg kg−1) and its minimum con-
centration was observed on day-15 (919.9 mg kg−1) (Table 2). Ascorbic
acid concentration declines due to advanced fruit maturity, senescence
and its oxidative breakdown. However, oxidation is one of the major
causes of ascorbic acid reduction during postharvest storage. The oxi-
dation reactions and reduction of ascorbic acid normally depends upon
the availability of O2 during storage (Ali et al., 2019). Coatings such as
gum arabic or Aloe vera gel restrict O2 availability and reduce extent of
oxidation (Khaliq et al., 2015, 2019b). Garlic extract probably acted
synergistically and further reduced its oxidation. So, ascorbic acid
content was higher in garlic extract + gum arabic coated fruits due to
its less oxidation-induced reduction.
3.9. Total phenolic content
lower than control (119.62 mg kg−1) (Table 1). Total phenolic content
was progressively increased and then decreased with increased storage
time (Table 2). Overall, highest total phenolic content was noted on
day-9 (162.56 mg kg−1) and its minimum concentration was noted on
day-0 (47.27 mg kg−1). Phenolic contents on day-0 and day-15 were
not statistically significant. On day-0 total phenolic content con-
centration was less, increased thereafter with ripening up to day-9 and
then again declined sharply on day-15 possibly due to oxidation of
phenolics. Phenolics concentration generally increases with ripening
and then subsequently reduces due to oxidation reactions and senes-
cence. The changes in phenolics concentration may also vary depending
upon the type of fruits. Overall, it is a well-established fact that con-
centration of phenolics generally decreases owing to oxidation (Ali
et al., 2019, 2020b). In our work, gum arabic coating application in
combination with plant extracts possibly reduced oxidation and con-
served higher phenols concentration of guava fruits during storage. Our
present results are in line with the work of Khaliq et al. (2016) and
Khaliq et al. (2019a) as in their findings total phenolics were also found
to be higher in response to application of Aloe vera and gum arabic
coatings and garlic essential oil, respectively.

Influence of storage days on total phenolic content was significant 3.10. Total carotenoid content
but effect of treatments was non-significant (Tables 1 and 2). Averagely,
ginger extract + gum arabic treatment (115.41 mg kg−1) showed rela- Effect of storage periods, treatments and their interaction was sig-
tively higher total phenolic content than other treatments but it was nificant on total carotenoid content of guava fruits. Total carotenoid

8
M.A. Anjum, et al.
concentration was significantly higher in Aloe vera + gum arabic
treatment (22.27 μg kg−1) on day-3 than control (6.60 μg kg−1)
(Fig. 6A). On day-12, total carotenoid content was significantly higher
in garlic extract + gum arabic (27.78 μg kg−1) treatment than control
(3.76 μg kg−1) and other treatments. However on day-15, total car-
otenoids concentration was substantially higher in ginger ex-
tract + gum arabic (16.89 μg kg−1) treated guava fruits than control
(Fig. 6A). Carotenoids content correlates with change in colour (Daisy
et al., 2019; Mendy et al., 2019). Higher retention of carotenoids is
considered beneficial. Also, any treatment that can conserve higher
carotenoids is also suitable. Gum arabic coating possesses good ability
to delay decline of carotenoids during postharvest storage (Daisy et al.,
2019). So, higher total carotenoid content could be considered suitable
regarding quality perspectives of guava fruits.
3.11. Total flavonoid content
Influence of treatments, storage periods and interaction of treat-
ments and storage periods was significant on total flavonoid content of
guava fruits (Fig. 6B). Overall, total flavonoid content concentration
initially decreased on day-3, increased up to day-9 and then decreased
again till day-12 irrespective of the treatments. From day-3 to day-9,
total flavonoid content was higher in Aloe vera gel + gum arabic coated
guava fruits than control (Fig. 6B). However, after 15 days of storage,
total flavonoid content was significantly higher in garlic extract + gum
arabic (10.52 g kg−1) coated guava fruits than control (4.52 g kg−1)
(Fig. 6B). Flavonoid content increases during postharvest storage due to
their phenylalanine ammonia lyase induced biosynthesis in response to
Aloe vera gel coating application (Hassanpour, 2015; Khaliq et al.,
2019b). We also observed increased flavonoid content in guava fruits
and these remained higher in gum arabic + Aloe vera gel coated group.
Similarly, Nair et al. (2018) also reported higher flavonoids con-
centration in guava fruits treated with chitosan + pomegranate peel
extract.
3.12. Sensory quality
Effect of treatments, storage periods and their interaction on taste
and aroma of guava fruits was significant (Fig. 7A and B). Taste score
increased up to day-6 and then declined thereafter till day-15 of storage
(Fig. 7A). On the other hand, aroma was increased progressively till
day-9 and then declined up to day-15 of storage (Fig. 7B). After 15 days,
garlic extract + gum arabic combined treatment maintained sig-
nificantly higher taste (6.66 score) and aroma (7.0 score) ratings than
control (taste 2.66 score and aroma 3.33 score), respectively (Fig. 7A
and B). Among other treatments, ginger extract + gum arabic coating
was more effective than Aloe vera gel + gum arabic coated fruits. Taste
and aroma are important sensory characteristics of fruits (Radi et al.,
2017). Sensory quality generally decreases due to increased senescence
and decline of TSS and TA (Ali et al., 2016b; Shah et al., 2017). It has
been reported that combined application of plant extracts and edible
coatings significantly delays senescence as well loss of TSS and TA and
leads to conserved sensory attributes for longer period of storage
(Khaliq et al., 2019b).
4. Conclusion
In conclusion, pre-storage application of edible coatings and plant
extracts was effective to delay ripening and to maintain quality of
guava fruits. The combination of gum arabic and garlic extract sup-
pressed weight loss, skin browning, disease severity and extended shelf
life of guava fruits during ambient conditions. Overall, combined ap-
plication of gum arabic and garlic extract also maintained biochemical
and sensory quality of guava fruits. So, combined application of garlic
extract and gum arabic could be considered a suitable treatment for
shelf life extension and quality conservation of guava fruits.
9
Scientia Horticulturae 271 (2020) 109506
0
9
7 Taste (A)
15 5 3
3 Control
Gum arabic + ginger extract
1 Gum arabic + garlic extract
Gum arabic + Aloe vera gel
12 6
9
0
9
7 Aroma (B)
15 3
5
3 Control
Gum arabic + ginger extract
1 Gum arabic + garlic extract
Gum arabic + Aloe vera gel
12 6
9
Fig. 7. Taste (A) and aroma (B) of guava fruits as affected by combined ap-
plication of different edible coatings and plant extracts. The hedonic scale
consisted of 9 = like extremely, 5 neither like nor dislike and 1 = dislike
extremely.
Declaration of Competing Interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influ-
ence the work reported in this paper.
CRediT authorship contribution statement
Muhammad Akbar Anjum: Conceptualization, Project adminis-
tration, Methodology, Supervision, Resources, Writing - original draft.
Hira Akram: Investigation, Data curation, Writing - original draft.
Maryem Zaidi: Formal analysis, Visualization. Sajid Ali: Writing -
original draft, Writing - review & editing.
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