Application of edible coatings based on chitosan and cassava starch incorporated with tamarind seed extract in the preservation of guavas




Edible coating; Fruit; Quality control; Microbiology.


Edible coatings incorporated with bioactive extracts have shown the potential to delay fruit ripening. The aim of this work was to evaluate the effect of edible coatings incorporated with tamarind seed extract (Tamarindus indica L.) on the physicochemical and microbiological characteristics of guavas during storage at room temperature for 10 days. Six coatings formulations were prepared and applied to guavas. The coated guavas demonstrated similar pH and firmness values and lower values of mass loss than those obtained with uncoated guavas on the tenth day of storage. Regarding color, similar values of L* and lower values of a* and b* were observed in relation to the control. In relation to microbial contamination, both coated and uncoated guavas showed aerobic mesophilic bacteria and mold and yeast counts between 102 and 103 CFU/mL on the tenth day of storage. The cassava starch and chitosan coatings incorporated with tamarind seed extract showed potential to be applied in the preservation of guavas stored at room temperature.


Ali, A., Maqbool, M., Ramachandram, S., & Alderson, P. G. (2010) Gum Arabic as a novel edible coating for enchancing shelf-life and improving postharvest quality of tomato (Solanun lycopersicum L.) fruit. Postharvest Biology and Technology, 58, 42-47.

Arroyo, B.J., Bezerra, A.C., Oliveira, L.L., Arroyo, S.J., Melo, E.A.A., & Santo, A.M.P. (2020) Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.). Food Chemistry, 309, 1-7.

Aquino, A. B., Blank, A. F., & Santana, L.C.L.A. (2015) Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chemistry, 171, 108-116.

APHA American Public Health Association (2001). Compendium of methods for the microbiological examination of foods. Washington, DC.

Bierhals, V. S., Chiumarelli, M., & Hubinger, M. D. (2011) Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv “Perola”). Journal of Food Science, 76, 62-72.

Botelho, L. N. S., Rocha, D. A., Braga, M. A., Silva, A., & Abreu, A. M. P. (2016) Quality of guava cv. ‘Pedro Sato’ teated with cassava starch and cinnamon essential oil. Scientia Horticulturae, 209, 214-220.

BR1020170013685- Potencial antimicrobiano de extratos de resíduos de frutas exóticas (tamarindo (Tamarindus indica), granadilla (Passiflora ligularis), noni (Morinda citrifolia), dekopon (Citrus reticulata 'Shiranui'), sapoti (Manilkara zapota), tamarillo (Solanum betaceum) e mirtilo (Vaccinium myrtillus)), patente depositada no Instituto Nacional de Propriedade Intelectual em 23/01/2017.

CIE, Comission Internationale de L’Eclairage (1986). Colorimetrie, 2nd ed., Viena: Publication CIE 15.2.

Chitarra, M.I.P., & Chitarra, A.B. (2005) Pós-colheita de frutas e hortaliças: Fisiologia e manuseio. Lavras: UFLA.

Costa, T.L.E., Oliveira, T. A., Santos, F.K.G., Aroucha, M.M., & Leite, R.H.L. (2012) Avaliação de coberturas comestíveis compostas por quitosana e argila no revestimento em tomates sob refrigeração pelo método dipping. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 7(5), 12-19.

Dantas, E. R., Araújo, A. S., Silva, E. V., Paiva, Y. F., Calado, J. A., & Lima, R. R. (2017) Extrato da Pimenta ‘Biquinho’ como revestimento comestível na conservação de goiabas. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 12, 695-700.

Dehghani, S., Hosseini, S. V., & Regenstein, J. M. (2018) Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-513.

Dhumal, C.V., & Sarkar, P. (2018) Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11), 4369–4383.

Dong, F., & Wang, X. (2017) Effects of carboxymethyl celulose incorporated with galic essential oil composite coatings for impoving quality of strawberries. International Journal of Biological Macromolecules, 104, 821-826.

Dong, F., & Wang, X. (2018) Guar gum and ginseng extract coatings maintain the quality of sweet cherry. LWT – Food Science and Technology, 89, 117-122.

Fonseca, M.J.O., Soares, A.G., Barboza, H.T.G., Carvalho, M.A.G., & Júnior, A.G.V.N. (2016) Uso de revestimento comestível para extensão da vida útil da goiaba ‘Pedro Sato’. Engenharia na agricultura, 24, 101-110.

Formiga, A.S., Pinsetta, J.S., Pereira, E.M., Cordeiro, I.N.F., & Mattiuz, B.-H. (2019) Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava ‘Pedro Sato’. Food Chemistry, 290, 144-151.

Frazão, G.G.S., Blank, A.F., & Santana, L.C.L.A. (2017) Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits. LWT – Food Science and Technology, 79, 1-10.

Germano, T. A., Aguiar, R. P., Bastos, M. S. R., Moreira, R. A., Ayala-Zala, J. F., & Miranda, M. R. A. (2019) Galactomannan-carnauba wax coating improves the antioxidant status and reduces chilling injury of ‘Paluma’ guava. Postharvest Biology and Technology, 149, 9-17.

Hong, K., Xie, J., Zhang, L., Sun, D., & Gong, D. (2012) Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae, 144, 172-178.

IAL - Instituto Adolfo Lutz (2008) Métodos físico-químicos para análise de alimentos– São Paulo, 2008.

Liu, X., Jia, Y., Hu, Y., Xia, X., Li, Y., & Zhou, J. (2016) Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintenance of White shrimps (Litopenaeus vannamei Boone). Food Control, 68, 83-91.

Lo’ay, A.A., & Taher, M. A. (2018) Influence of edible coatings chitosan/PVP bleding with salicylic acid on biochemical fruit skin Browning incidence and shelf life of guava fruits cv. ‘Banati’. Scientia Horticulturae, 235, 424-436.

Murmu, S. B., & Mishra, H. N. (2017) Optimization of the gum based edible coating formulations with sodium caseinate and tulsi extract for guava. LWT - Food Science and Technology, 80, 271-279.

Murmu, S. B., & Mishra, H. N. (2018) The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 245, 820-828.

Nair, M. S., Saxena, A., & Kaur, C. (2018) Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 240, 245-252.

Perdones, A., Escriche, I., Chiralt, A., & Vargas, M. (2016) Effect of chitosan-lemon essential oil coatings on volatile profile of strawberries during storage. Food Chemistry, 197, 979-986.

Pereira, A.S., Shitsuka, D.M., Parreira, F.J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: Acesso em: 16 Abril 2020.

Reis, K. C., Elias, H. H.S., Lima, L.C.O., Silva, J. D., & Pereira, J. (2006) Pepino japonês (Cucumis sativus L.) submetido ao tratamento com fécula de mandioca. Ciência e Agroecologia, 30(3), 487-493.

Sandre, M.F.B, Silva, N.M., Ferreira, S.V., Martins, Y.A.A., Medeiros, J.S., Egea, M.B., Silva, M.A.P., & Nicolau, E.S. (2020) Uso de cobrimento comestível inteligente a base de soro de leite e extrato de casca de jaboticaba em queijo prato. Research, Society and Development, 9(5), 1-22.

Santos, T.M., Filho, M.S.M.S., Silva, E.O., Silveira, M.R.S., Miranda, M.R.A., Lopes, M.M.A., & Azeredo, H.M.C. (2018) Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chemistry, 257, 252-258.

Silva, W.B., Silva, G.M.C., Santana, D.B., Salvador, A.R., Medeiros, D. B., Belghith, I., Silva, N. M., Cordeiros, M. H. M., & Misobutsi, G. P. (2018) Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit. Food Chemistry, 242, 232-238.

Singh, S.P. (2010) Prospective and Retrospective Approaches to Posthavest Quality Management of Fresh Guava (Psidium guajava L.) Fruit in the Supply Cain. Fresh Produce. Global Science Books, 4, 36-48.

Singh, S.P. (2011) Guava (Psidium guajava L.). In: Yahia, E. M. (Editor). Post-harvest Biology and Technology of Tropical and Subtropical Fruits, 3, p. 213-245. Cambridge UK: Woodhead Publishing Limited.

Soares, N. F. F., Silva, D. F. P., Camilloto, G. P., Oliveira, C. P., Pinheiro, N. M., & Medeiros, E. A. A. (2011) Antimicrobial edible coating in post-harvest conservation of guava. Revista Brasileira de Fruticultura, 281-289.

Yousuf, B., Qadri, O.S., & Srivastava, A.K. (2018) Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Science and Technology, 89, 198–209.

Zambrano, J., Valera, A.M., Materano, W., Maffei, M., Quintero, I., Ruiz, Y., & Marcano-Belmonte, D. (2018) Effect of edible coatings based on cactus mucilage (Opuntia elatior Mill.) in the physicochemical and sensory properties of guava (Psidium guajava L.) under controlled storage. Revista de La Facultad de Agronomia, 35(4), 476-495.



How to Cite

RODRIGUES, H. G. A.; SIQUEIRA, A. C. P. de; SANTANA, L. C. L. de A. Application of edible coatings based on chitosan and cassava starch incorporated with tamarind seed extract in the preservation of guavas. Research, Society and Development, [S. l.], v. 9, n. 6, p. e119963695, 2020. DOI: 10.33448/rsd-v9i6.3695. Disponível em: Acesso em: 31 mar. 2023.



Agrarian and Biological Sciences