Guava is a fruit that presents a high degree of perishability.
This problem requires new effective technology with low environmental
and human health impact for its resolution. A coating of tara gum
with ZnO nanostructures is a promising alternative to increase the
shelf life of this fruit. Therefore, the objective of this work was
to optimize the production of the nanostructure, characterize it,
and apply it in a guava coating. The nanostructure had a size of 173.15
nm and a polydispersity index of 0.601. Transmission electronic microscopy
(TEM) confirmed a spherical morphology. ZnO nano showed antimicrobial
activity against phytopathogenic fungi, being able to inhibit or slow
down the growth of phytopathogens Colletotrichum gloeosporioides, Puccinia psidii
, Diaporthe
spp, and Penicillium spp. Nondestructive
(visual and weight loss) and destructive (firmness, titratable acidity,
pH, total solid residues, reducing sugars, and soluble sugars) tests
were performed on guavas and showed very little change over 16 days
post-harvest. The coating with ZnO nano resulted in better physical–chemical
properties, and it verifies the potential use of the packaging produced
for postharvest guava fruit conservation.