Abstract：
Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.
摘要：
由于维生素形式的天然营养含量高，因此对人类的健康益处非常需要新鲜水果，矿物,抗氧化剂,和其他酚类化合物。然而,一些营养水果，如番石榴，在本质上是更年期的，收获后的保质期非常短，因为在很短的时间内成熟和微生物感染的可能性。因此,为了正确利用番石榴而不产生大量废物,天然营养素的安全性是一个严重的问题。在报道的各种提高水果保质期的方法中，具有抗菌活性的可食用涂层在水果外表面上的应用因其环保性质而受到广泛关注，简单的适用性，高功效,和良好的耐久性。近年来,研究人员越来越关注抗菌可食用涂料的开发，以提高番石榴的收获后保质期，使用多糖，蛋白质和脂质。在这次审查中,总结了通过应用多糖，蛋白质和脂质以及纳米材料的组合在番石榴果实上开发抗菌和可食用涂层的基本方法和最新进展。此外,审查和讨论了通过优化涂层成分以及延迟成熟过程来改善可食用涂层的基本性能，以显着控制气体（O2/CO2）的渗透。
