| Summary: | Abstract To improve storability and to maintain the qualitative characteristics of guava fruit, by an intelligent and sustainable approach, a factorial experiment was conducted in a completely randomized design with three replications. The experimental treatments were guavas with an edible coating based on modified starch and a gelatin by-product (T1), supplemented with peppermint essential oil at three different concentrations (0.5%, 1%, and 1.5%) (T2, T3, and T4), and a control (TC) consisting of guava without coating. All treatments were stored until 15 days at room temperature (25 ± 1 °C), and characteristics were measured every 3 days. The results were analyzed by regression analysis and Tukey’s post hoc test, p ≤ 0.05). The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest and a little ripening related to the concentration of added peppermint oil. Considering the physicochemical aspects, the best treatment was T1 and considering the microbiological aspects, the best treatments were T3 and T4.
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