Abstract
This work investigated the chemical and biological properties of natural components for enhancing postharvest preservation of guava. GC-MS analysis revealed that the principal constituent in Plectranthus amboinicus essential oil (PAEO) is carvarol (54.67%), while Limnophila aromatic powder (LAP) is composed of phenolic and flavonoid compounds. PAEO and LAP demonstrated strong antioxidant and antibacterial activities. Notably, PAEO exhibited inhibitory activity against Gram-positive bacteria, whereas LAP was an effective inhibitor of Gram-negative bacteria. The incorporation of PAEO and LAP in Aloe vera gel (AVG) extended the shelf life, reduced weight loss, and maintained total soluble solids (TSS) over the storage period. Under optimized formulation (28.5% AVG, 0.1 ppm PAEO, and 1.0 ppm LAP), the quality of guavas was preserved for up to 17 days at room temperature and 28 days under refrigeration. The synergistic effect of AVG, PAEO, and LAP was demonstrated as crucial for the preservation efficacy. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-025-01993-x.