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One method of extending postharvest shelf-life is the use of edible coatings. Such coatings are made of edible materials that are used to enrobe fresh produce, providing a semipermeable barrier to gases and water vapour. Guavas cultivated at Aguascalientes, Mexico were coated with a solution of one of the following polymers: Potato starch, sodium alginate, carragenan, and pectin. The fruit was covered by immersion in the solution at 50°C, then dried at 50°C during 30 minutes. After coating, thedoi:10.17660/actahortic.2003.599.76 fatcat:bzmsipmaovgq7kxm6gwzb7ubrm