International Journal of Engineering and Advanced Technology (IJEAT) ISSN: 2249 – 8958, Volume-9 Issue-3, February, 2020 4098 Published By: Blue Eyes Intelligence Engineering & Sciences Publication Retrieval Number: C6528029320/2020©BEIESP DOI: 10.35940/ijeat.C6528.029320 Abstract: In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit's sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides. Keywords : coating, dipping, brushing, quality Revised Manuscript Received on February 05, 2020. * Correspondence Author Sabah Shehabudheen A. S, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India. Email: sabahshehab6@gmail.com S. Periyar Selvam*, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India. Email: periyar.india@gmail.com Anushka Mitra, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India. Email: me.anushka12@gmail.com Priscilla Mercy Anitha. D, Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur, India. Email: priscillaanitha18@@gmail.com M. Mahesh Kumar, Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, India. Email: maheshkumar1509@@gmail.com I. INTRODUCTION In general, crops were cultivated for immediate use and sold on local markets. This evolved as communication facilities enhanced delivery technology, increased inventory storage and better transportation systems. Many developing countries in the tropical region are vulnerable to catastrophic consequences of elevated temperatures and relative humidity due to fruit processing and handling schemes. Subsequently, effective new production handling schemes were built to ship fruits to global consumers, as compared to national and local markets [1]. Consequently, it really is consequential to track postharvest diseases to tidy crop efficiency. This study deals with eco-friendly approach to control postharvest diseases. Edible coatings usually consist of one or more of four main substance: proteins, resins, polysaccharides and lipids. The optimal edible coating needs to develop a layer that can prevent the removal of appropriate volatile taste and water vapour while reducing CO 2 and O 2 transmission, producing a modified environment. The fifth main fruit of India is Guava (Psidium guajava) and belongs to the genus of Myrtaceae. Guava is among the most widely known fruits appreciated by the poor and the rich, and also known as the "Apple of Tropics"[2]. Guava is cultivated throughout the subtropical and tropical area because of its immense nutritional importance and suitable taste. It is a pleasant fruit with rich vitamin C source and because it is a climatic fruit it matures soon after collection and has a very limited shelf life [3]. Guavas are therefore required to be treated properly in order to obtain a controlled and efficient availability to the market through postharvest treatments and improved storage life. Plants like Moringa oleifera are in great demand for their nutritional and medicinal properties. All parts of moringa plants are used by humans as a rich source of vitamins B and C as well as amino acids. It has exceptionally high crude protein, low anti-nutritional elements and antimicrobial agents. In this study it’s used as herbal edible coating to enhance stability and shelf life and to increase microbial safety of food. Postharvest Application of Moringa Gum and Cinnamon Essential Oil as Edible Herbal Coating for Extending Shelf Life and Quality of Guava (Psidium Guajava) Sabah Shehabudheen A. S, S. Periyar Selvam, Anushka Mitra, Priscilla Mercy Anitha. D, M. Mahesh Kumar