Abstract Guava is a perishable fruit and susceptible to low temperatures. In this study, guava fruit were coated with gum Arabic (10 %), oleic acid (1 %) and cinnamon essential oil (1 %). These were used either solely or in combination with each other. Their effects on guava fruit were evaluated during cold storage (at 10 ± 1 °C and 90 % relative humidity) for 28 days. The combination of gum Arabic, oleic acid and cinnamon essential oil (CEO), as an edible coating, significantly delayed the development of browning on guava, as compared to the other treatments. The combined treatment maintained fruit firmness and reduced weight loss. Furthermore, it prevented lipid peroxidation and reduced the electrolyte leakage at the end of storage period. Bioactive compounds such as ascorbic acid, phenolics, flavonoids and antioxidant activity were higher in fruit treated with combined formulation. Also, higher levels of TSS and TSS/TA ratio, along with lower TA, were observed in these fruit. The combination of gum Arabic, oleic acid and CEO effectively ameliorated the changes in quality during cold storage. Combination of gum Arabic, oleic acid and CEO could be a useful edible coating for preventing chilling injury and ameliorating changes in bioactive compounds of guava fruit.

中文翻译：

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阿拉伯树胶、油酸和/或肉桂精油对番石榴果实冷害和品质损失的改善作用

摘要 番石榴是一种易腐烂的水果，易受低温影响。在这项研究中，番石榴果实涂有阿拉伯树胶 (10%)、油酸 (1%) 和肉桂精油 (1%)。这些单独使用或相互组合使用。在冷藏（10 ± 1 °C 和 90 % 相对湿度）28 天期间评估了它们对番石榴果实的影响。与其他处理相比，阿拉伯树胶、油酸和肉桂精油 (CEO) 的组合作为一种可食用的涂层，显着延迟了番石榴褐变的发展。联合处理保持了果实的硬度并减少了重量损失。此外，它还可以防止脂质过氧化并减少储存期结束时的电解质泄漏。生物活性化合物，如抗坏血酸、酚类、联合制剂处理的水果中的黄酮类化合物和抗氧化活性更高。此外，在这些水果中观察到较高水平的 TSS 和 TSS/TA 比率，以及较低的 TA。阿拉伯树胶、油酸和CEO的组合有效改善了冷藏期间的品质变化。阿拉伯树胶、油酸和 CEO 的组合可能是一种有用的可食用涂层，可用于防止冷害和改善番石榴果实生物活性化合物的变化。