Fruit by-products are considered as a potent natural source for value-added compounds such as starch, pectin as well as bioactive compounds. These are also rich source for carbohydrate, minerals, vitamins, fibers, phenolic compounds, flavonoid compounds, anthocyanin, hydrolysable and condense tannins. The starch and pectin are natural-based polysaccharide produce also after fruit processing; has unique properties to develop biodegradable packaging and can expand the possible range of uses in food industries. Recently, the consumer and industry demand for the biodegradable and edible packaging has been increased. Edible packaging is considered alternatives of the synthetic polymer and help to enhance the shelf life of the food products while retaining their nutritional, biological and sensory quality. It helps in minimizing lipid oxidation; reducing weight loss, retarded respiration and enzymatic browning of the food products, that is, fruits & vegetables and others. The present review explores about the edible packaging, physiochemical properties and edible film forming ability of fruit wastes of apple, banana peel, citrus, grapes, jack fruit, mango, pomegranate, pineapple, and tamarind. Therefore, the by-products of the fruit processing can be utilized to develop edible coating and film to enhance the shelf life of food products at commercial scale.

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

Citrus is one of the most widely grown fruits globally, because of its remarkable organoleptic features, nutritional content and bioactive ingredients. Microbial spoilage and other factors such as physiological disorder, mechanical and physical damage, and fruit senescence are the major factors of postharvest loss to citrus industry. The postharvest losses in citrus are directly have negative impcats on the economy, environment and healths due to production of carbon emission gases. The fungal pathogens such as Penicillium digitatum, Penicillium italicum and Geotrichum candidum are the major cause of postharvest spoilage in citrus fruits. These pathogens produce different mycotoxins such as citrinin, patulin, and tremorgenic. These mycotoxins are secondary metabolites of molds; they employ toxic effects on the healths. The acuteness of mytoxin on toxicity is dependings on the extent exposure, age and nutritional status of individual. The toxicity of mytoxins are directly related to the food safety and health concern including damage DNA, kidney damage, mutation in RNA/DNA, growth impairment in childs and immune system etc. Several attempts have been made to extend the shelf-life of citrus fruits by controlling physiological decay and fungal growth which has got limited success. In recent years, nanotechnology has emerged as a new strategy for shelf life prevention of citrus fruits. The biopolymer based nano-formulations functionalized with active compounds have shown promising results in maintaining the postharvest quality attributes of fruits and vegetables by retarding the moisture loss and oxidation. This review exclusively discloses the postharvest losses in citrus fruits and their causes. In addition, the use of biopolymer based nanoformulations functionalized with active agents and their developing technologies have been also discussed briefly. The effects of nano-formulation technologies on the postharvest shelf life of citrus is also described.The finding of this review also suggest that the natural biopolymers and bioactive compounds can be used for developing nanoformulations for extending the shelf-life of citrus fruits by minimizing the fungal growth and as an alternatives of fungicides.

Modified atmosphere storage (MAS) structure of 100 kg capacity has been developed for prolonging the shelf life of fresh guava. The influence of MAS on guava was investigated at 10 and 25 °C of storage temperature with unpacked guava as control. During storage study, the quality parameters of MAS stored guava, namely physiological weight loss (PWL), firmness, color (L*, a*, b*) and total soluble solids (TSS) were found to be 5.49%, 143.78 N, 76.20, 5.58, 50.81 and 12.3 ˚brix respectively, after 9 days of storage at 25 °C and were very close to that of fresh guava. The quality analysis revealed that at 10 and 25 °C, guava can be stored up to 20 and 9 days respectively under MAS as compared to control sample having 7 and 4 days at 10 and 25 °C, respectively. Therefore, the developed MAS system can be widely used for handling, transportation and retailing of guava. Practical application: The developed modified atmosphere storage (MAS) system has increased the shelf life of Guava up to 20 and 9 days at 10 °C and 25 °C, respectively. This extended period will be very much effective for providing the buffer period to the fresh Guava and facilitate extra time to the farmers for its marketing. The uniquely developed MAS system is helpful for the farmers for on-farm storage of fresh Guava at a large scale and will provide smooth handling and transportation for retailing and marketing.