Effect of Alginate Coating and Modified Atmosphere Packaging on the Stability of Fresh-Cut Guava Shells ( <i>Psidium guajava</i> L.)

This study aimed to evaluate the effect of alginate-based edible coating (EC) and modified atmosphere (MA) packaging on fresh-cut guava shells to preserve them during refrigerated storage. Alginate films (AF) were formulated and characterized. The gas composition, titratable acidity (TA), total soluble solids (TSS), ascorbic acid (AA), color, firmness, pectin-esterase enzymatic activity, and microbiological quality were determined for 15 days at 5 °C. AF's physicochemical, mechanical, and barrier properties were measured. The fruit was sanitized and cut to remove seeds. Then, it was packaged under the following conditions: (a) atmospheric air without EC (control), (b) fruit in MA packaging, and (c) coated guava shells with MA packaging (EC + MA). AF exhibited adequate properties to form EC. EC + MA packaging slowed fruit maturation and preserved the ascorbic acid content better at the end of storage than MA packaging and control fruits. After 10 days of storage, the fruits luminosity was similar to the initial values. EC + MA maintained the fruit's firmness for up to 15 days. The pectin-esterase activity was not affected by MA packaging or EC + MA during storage. After 15 days of storage, TMAB were under 10⁶ CFU/g in fresh-cut guava shells packaged in MA or EC + MA. Considering the physicochemical quality and microbial counts, fresh-cut guava shells with EC + MA were preserved for 10 days at 5 °C; thus, this treatment potentially could reduce fruit waste.