Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration
Ajay Yadav,
Nishant Kumar,
Ashutosh Upadhyay,
Olaniyi Amos Fawole,
Manoj Kumar Mahawar,
Kirti Jalgaonkar,
Deepak Chandran,
Sureshkumar Rajalingam,
Gokhan Zengin,
Manoj Kumar,
Mohamed Mekhemar
Affiliations
Ajay Yadav
Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India
Nishant Kumar
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India
Ashutosh Upadhyay
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India
Olaniyi Amos Fawole
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Auckland Park, Johannesburg P.O. Box 524, South Africa
Manoj Kumar Mahawar
Technology Transfer Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
Kirti Jalgaonkar
Quality Evaluation and Improvement Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
Deepak Chandran
Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India
Sureshkumar Rajalingam
Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India
Gokhan Zengin
Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey
Manoj Kumar
Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
Mohamed Mekhemar
Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Germany
Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.
