Scilight Press

The present investigation was aimed at assessing the effect of gum arabic blended with selected leaf extracts for edible coating on shelf-life of guava. Coatings were formulated from the leaf extract of tulsi (TLE), moringa (MLE) and guava (GLE) in concentrations of 3, 6 and 9% with gum arabic solution (10%) as base. The guava fruits were studied at an interval of five days and studied till 20 days of storage period. Twenty treatments viz., Control (T₁), TLE 3% (T₂), TLE 6% (T₃), TLE 9% (T₄), MLE 3% (T₅), MLE 6% (T₆), MLE 9% (T₇), GLE 3% (T₈), GLE 6% (T₉), GLE 9% (T₁₀), GA (T₁₁), GA+TLE 3% (T₁₂), GA+TLE 6% (T₁₃), GA+TLE 9% (T₁₄), GA+MLE 3% (T₁₅), GA+MLE 6% (T₁₆), AG+MLE 9% (T₁₇), GA+GLE 3% (T₁₈), GA + GLE 6% (T₁₉) and GA+GLE 9% (T₂₀) were analyzed for morphological and biochemical attributes. Leaf extracts with gum arabic noted significantly positive effect with respect to physiological weight loss, pH, titratable acidity and total soluble solid during the storage period. However, leaf extract without gum arabic had positive effect on firmness.