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The guava is thought to be India's most significant commercial fruit crop. Due to their high respiration rate, vulnerability to different pathogens, and mechanical damage that can quickly deteriorate the quality and concised its shelf life. Nonetheless, the purpose of the experiment was to investigate how guava's edible coatings affected its postharvest quality and shelf life. Guava fruits were treated by seven treatments of different concentrations of beeswax, guava leaf powder, neem leaf powder, tamarind seed powder, and clove oil with different combinations were used as edible coating were studied in a Factorial Completely Randomized Design (CRD) with three replications. All seven treatments were used to examine the impact of edible coating materials on the physical and chemical properties. Under ambient conditions, the variations in physiological and chemical parameters were seen. The findings of present study showed maximum fruit weight (120.29 g), highest vitamin C (163.19 mg/100g), maximum acidity (0.49%) and antioxidant activity (35.43%) obtained from T4 Neem leaves powder (2%) + Beeswax (1%)+ clove oil (1%) compared with untreated fruits. The result suggested that the applications of Neem leaves powder (2%) + Beeswax (1%) + clove oil (1%) as an edible coating material in guava fruit is more effective than other treatments to improve the shelf life of Guava.
. et al. (Thu,) studied this question.