2026 IJRSE – Volume 15 Issue 11
Available Online: 10 May 2026
Author/s:
Locañas, Myra*
Central Bicol State University of Agriculture, Philippines (myralocanas497@gmail.com)
Aborde, Diana
Alcibor, Ianel
Azuela, Mark Leonard
Leona, Enrialyn
Llamado, Jeffrey
Banastao, Ivan Christian
Nolasco, Micheal N.
Abstract:
This study examined the use of guava (Psidium guajava) leaf extract as a natural preservative to extend the shelf life and maintain the postharvest quality of mangoes (Mangifera indica). An experimental design was employed to test three extract concentrations—25%, 50%, and 75%—against an untreated control over a ten-day storage period. Observed parameters included weight loss, firmness, color retention, taste, odor, and microbial spoilage, which serve as indicators of fruit quality and consumer acceptability. Phytochemical analysis revealed tannins, flavonoids, saponins, alkaloids, and phenolic compounds as key bioactive constituents. These compounds contribute antimicrobial, antioxidant, and antifungal properties that collectively preserve fruit by reducing enzymatic activity, inhibiting microbial growth, preventing oxidation, and maintaining sensory attributes. Results indicated that mangoes treated with guava leaf extract showed slower weight loss, higher firmness, better color retention, preserved taste and odor, and lower microbial spoilage compared to the control. The 75% extract demonstrated the highest effectiveness, extending shelf life up to ten days, whereas untreated mangoes deteriorated after six days. ANOVA analysis confirmed significant differences among treatments (p < 0.05), demonstrating the concentration-dependent efficacy of the extract. In addition to its biological effectiveness, guava leaf extract provides economic advantages as a zero-cost, eco-friendly alternative to synthetic preservatives, which are costly and potentially harmful. The study highlights the potential of guava leaf extract as a sustainable, natural preservative that reduces postharvest losses, maintains fruit quality, and supports environmentally responsible agricultural practices. Future studies may optimize extraction methods and application techniques to maximize its commercial viability in mango preservation.
Keywords: guava leaf extract, mango preservation, natural preservatives, phytochemicals, shelf life, postharvest quality
DOI: https://doi.org/10.5861/ijrse.2026.26165
Cite this article:
Locañas, M., Aborde, D., Alcibor, I., Azuela, M. L., Leona, E., Llamado, J., Banastao, I. C., & Nolasco, M. N. (2026). Guava leaf extract (Psidium Guajava) as organic preservatives for mangoes (Mangifera Indica). International Journal of Research Studies in Education, 15(11), 257-267. https://doi.org/10.5861/ijrse.2026.26165
* Corresponding Author