Effect of Selected Concentration of Sunflower Oil and Olive Leaf Extract on the Shelf Life Stability of Guava Fruit

This research focused on formulation of combined coating from olive leaves extract, sunflower oil on the life span of guava fruits during storage. The treatments were as follows: To (control), T1 (2% olive leaves extract and1% sunflower oil ), T2 (4% olive leave extract and 2% sunflower oil), T3 (6% olive leaves extract and 3% sunflower oil), T4 (8% olive leaves extract and 4% sunflower oil), T5 (10% olive leaves extract and 5% sunflower oil), T6 (12% olive leaves extract and 6% sunflower oil) and T7 (14% olive leaves extract and 7% sunflower oil)Physicochemical and organoleptic properties were assessed at seven-day intervals over a period of 28 days. Decline was observed in firmness, moisture content, weight loss, acidity, vitamin C levels, appearance, flavor, texture, and overall acceptability. While pH and TSS increased significantly. There was a notable (p