A Sustainable Approach to Turning Mango Kernel Waste Starch Into Edible Coating With Lemongrass Essential Oils for Shelf‐Life Extension of Guava Fruits

ABSTRACT This study explored the application of mango kernel seed (MKS) starch as a coating base with lemon grass essential (LEO) oil to improve the postharvest quality of guava fruit. Guava fruits were subjected to low temperature of 10°C, 85%–90% RH. Various physiochemical parameters, such as titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) quality parameters, including firmness, physiological loss in weight (PLW), color, and microbial growth, were evaluated during the storage period. The analysis of results revealed that coated samples effectively preserved the PLW, AA content, and firmness, with values of 3.89%, 201.45 mg/100 g, and 6.45 N, respectively, compared to 10.56%, 176.02 mg/100 g, and 3.48 N in the control samples after 12 days of storage. Furthermore, the coated guava retained 80.86% and 82.66% of its total phenolic content and antioxidant activity, respectively, in contrast to the control samples, which retained 61.11% and 64.24%, respectively, after 12 days of storage. In addition, the respiratory peak of (122.45 mL CO 2 /kg/h) was observed in control sample after nineth day of storage, whereas in respiratory peak (21.34 mL CO 2 /kg/h) was observed in edible coated sample after 21 days of storage. The addition of lemongrass essential oil to the coating matrix inhibited yeast and mold growth on the fruit surface. The research findings demonstrated that MKS, a by‐product of the mango‐processing industry, can be effectively utilized as a coating material to extend the shelf life of guava fruit to 21 days, compared to a control sample with a shelf life of 9 days during low‐temperature storage.