Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit

[Display omitted] •The resistant starch microcapsules into the films improved quality in guava fruit.•The AA into the coverage showed a synergistic effect in the storage life of guava.•Starch/RR coverage decreases the respiration rate in the guava.•The weight loss decreased and firmness increase by use of edible coating. Filmogenic solutions based on chayotextle (Shechium edule Sw.) starch mixed with microcapsules of resistant starch (RS) containing ascorbic acid (AA) were used as coatings for guavas. The viscosity properties of the coatings were affected by the concentration of microcapsules in the filmogenic solution. Fruits were coated by dipping them in filmogenic solutions without microcapsules (control) or in solutions with a concentration of microcapsules of 6.25% or 12.5%. Fruits were stored under controlled conditions (4 °C, 65% relative humidity), and the loss of weight, changes in the respiration rate (RR) and physicochemical parameters were assessed. In general, fruits coated with the control solution and solutions containing 6.25% and 12.5% microcapsules showed significant changes in the content of total soluble solids (TSS), pH, and titratable acidity (TA). Significant decreases in RR, firmness and weight were observed in fruits covered with the 12.5%, 6.25% and control solutions, respectively. Fruits covered with edible coatings showed a decrease in ripening, with lower values for their physicochemical properties and reduced changes in surface color compared with uncoated fruits.