Effect of Selected Concentration of Sunflower Oil and Olive Leaf Extract on the Shelf LifeStability of Guava Fruit

Abstract

 This research focused on formulation of combined coating from olive leaves extract, sunflower oil
on the life span of guava fruits during storage. The treatments were as follows: To (control), T1
(2% olive leaves extract and1% sunflower oil ), T2 (4% olive leave extract and 2% sunflower oil),
T3 (6% olive leaves extract and 3% sunflower oil), T4 (8% olive leaves extract and 4% sunflower
oil), T5 (10% olive leaves extract and 5% sunflower oil), T6 (12% olive leaves extract and 6%
sunflower oil) and T7 (14% olive leaves extract and 7% sunflower oil)Physicochemical and
organoleptic properties were assessed at seven-day intervals over a period of 28 days. Decline was
observed in firmness, moisture content, weight loss, acidity, vitamin C levels, appearance, flavor,
texture, and overall acceptability. While pH and TSS increased significantly. There was a notable
(p<0.05) rise in pH from 4.12 to 5.29 and TSS from 7.63 to 10.72 ̊ brix. The titrable acidity, on the
other hand, reduced significantly (p<0.05) from 0.69 to 0.47, the vitamin C content from 180.11
to 165.41 mg/100g, and the moisture content. (from 85.96 to 74.18), firmness (from 7.40 to
3.34),weight loss (from 5.17 to 10.86), reducing sugar (from 4.39 to 5.25), non-reducing (from
3.11 to 3.62), flavor (from 8.11 to 4.41), appearance (from 8.05 to 2.40) and overall acceptability
(from 8.18 to 4.44).Sunflower oil and olive leaf extract synergistically enhance fruit coatings by
forming a protective film, providing antioxidant and antimicrobial properties, and acting as a
moisture barrier to preserve shelf life while retaining quality. While the physicochemical and
sensory analysis, T7 (14% olive leaves extract and 7%), followed by T6 (12% olive leaves extract
and 6% Sunflower oil), was found best than other treatments, demonstrating superior quality and
stability throughout storage.