Effects of mesquite gum-candelilla wax based edible coatings on the quality of guava fruit (Psidium guajava L.)

The ability of composite edible coatings to preserve the quality of guava fruit (Psidium guajava L.) at 20?C was studied for a period of 15 days. The edible coatings were formulated with candelilla wax blended with white mineral oil as the lipid phase and mesquite gum as the structural material. The use of edible coatings prolonged the shelf life of treated fruits by retarding ethylene emission and enhancing texture as compared to control samples. At the sixth day, the ethylene produced by the control samples was fivefold higher than the ethylene produced by the coated samples. In addition, the physiological weight loss of coated fruits was nearly 30% lower than the control samples.