Effect of Postharvest Treatments on the Physico-Chemical Characteristics and Shelf-life of Guava (Psidium guajava L.)

Guava (Psidium guajava L.) is a highly perishable tropical fruit that undergoes rapid physiological and biochemical changes after harvest, leading to weight loss, decay, softness, nutrient degradation and reduction in overall marketability. Postharvest treatments such as edible coatings, modified atmosphere packaging (MAP), SO2 fumigation, calcium salts, antioxidants and plant-based extracts have been widely explored to minimize postharvest losses. This review summarizes research findings on various postharvest treatments, including aloe vera gel, ascorbic acid, LDPE packaging, chitosan, calcium salts, gum arabic, and SO2 fumigation and their impact on guava shelf life and quality parameters. Studies consistently report that edible coatings and MAP significantly reduce physiological loss in weight (PLW), maintain firmness, delay ripening, reduce decay and preserve ascorbic acid and sugar content. Aloe vera gel (20–100%), chitosan (1%), LDPE packaging and combinations of natural extracts have shown superior performance in maintaining fruit quality under ambient and refrigerated storage. SO₂ fumigation, though effective in controlling browning in other fruits like litchi, has limited direct use in guava. Overall, natural edible coatings and LDPE-based MAP emerge as the most promising, cost-effective and eco-friendly techniques to extend guava shelf-life and maintain nutritional and sensory quality.