The current study explores innovative strategies for extending the postharvest shelf life of guava under high humidity and temperature conditions prevalent in sub-tropical regions with composite edible coatings to guava fruits and analyzing their impact on key physiological parameters. Results reveal that the composite Olive oil with texture enhancer + Antioxidant (OTE + AO) treatment consistently maintained superior fruit firmness throughout storage, with a remarkable reduction in softening by 34.3% compared to uncoated controls. Composite edible coatings viz. Olive oil with texture enhancer (OTE), Sodium alginate with texture enhancer + Antioxidant (STE + AO), and Aloe vera with texture enhancer + Antioxidant (ATE + AO) exhibited elevated titratable acidity levels on the third day of storage, surpassing the control by 10-15%, indicating potential for extended shelf life. Moreover, coated fruits exhibited sustained total sugar levels, with OTE + AO treatment demonstrating a significant 8.5% increase compared to controls after fifteen days. Notably, the OTE + AO and OTE treatments showcased the least decline in total flavonoid content throughout storage, maintaining 12-15% higher levels than uncoated counterparts. These displayed substantial efficacy in mitigating polyphenol oxidase activity, reducing enzymatic browning by 32.7-34.3%. Preserving superoxide dismutase activity in coated treatments, resulting in 10-15% increased levels, indicates enhanced antioxidant defence systems. This study's results have found the possibility of extending guava's shelf life with optimum biochemical properties with composite coatings.
