ArticleBMC plant biology2024
Xanthan gum-based edible coating effectively preserve postharvest quality of 'Gola' guava fruits by regulating physiological and biochemical processes.
Article in BMC plant biology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Plant-Derived Tragacanth Gum Coating Ameliorates Chilling Injury and Maintains Eating Quality by Downregulating Oxidative Stress in Loquat Cultivars.Foods (Basel, Switzerland) · 2026Article
- Conventional and Omics-Based Approaches to Investigate Sustainable Edible Coatings for Postharvest Preservation of Fruits and Vegetables.International journal of molecular sciences · 2026Review
- Improvement in postharvest preservation of guava using edible coating composed of natural components-a synergistic effect.Food science and biotechnology · 2025Article
- Review
- Optimization of Nano-SiOFoods (Basel, Switzerland) · 2025Article
- Genetic diversity and comprehensive evaluation of physicochemical traits in Phyllanthus emblica L. for breeding and resource utilization.BMC plant biology · 2025Article
- Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage.Scientific reports · 2025Article
- Prevention and inhibition of post-harvest browning in longkong pericarp using Prunus Persica resin coating during ambient storage.PloS one · 2025Article
- Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables-A Review.Foods (Basel, Switzerland) · 2024Review
- Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils.BMC plant biology · 2024Article
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Authors and funding
10 authors.
Funding
Abstract
backgroundGuava is a fruit prone to rapid spoilage following harvest, attributed to continuous and swift physicochemical transformations, leading to substantial postharvest losses. This study explored the efficacy of xanthan gum (XG) coatings applied at various concentrations (0.25, 0.5, and 0.75%) on guava fruits (Gola cultivar) over a 15-day storage period.
resultsThe results indicated that XG coatings, particularly at 0.75%, substantially mitigated moisture loss and decay, presenting an optimal concentration. The coated fruits exhibited a modified total soluble soluble solids, an increased total titratable acidity, and an enhanced sugar-acid ratio, collectively enhancing overall quality. Furthermore, the XG coatings demonstrated the remarkable ability to preserve bioactive compounds, such as total phenolics, flavonoids, and antioxidants, while minimizing the levels of oxidative stress markers, such as electrolyte leakage, malondialdehyde, and H
conclusionsThis study concludes that XG coatings play a crucial role in preserving postharvest quality of guava fruits by regulating various physiological and biochemical processes. These findings offer valuable insights into the potential application of XG as a natural coating to extend the shelf life and maintain the quality of guava fruits during storage.
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