*3.3. Total Sugars and Pectin*

Respecting the effects of used edible coatings on total sugars and total pectin (%), Figure 3 shows the differences among the studied treatments. Control treatments (uncoated samples) were coupled with the highest total sugar percentage followed by GA (10%) + henna (3%), and the other treatments showed intermediate values. As for total pectin (%), Figure 3 shows the opposite effect than total sugar content. In this regard, fruit samples coated with GA (10%) and GA (10%) + moringa (10%) scored the higher averages of pectin content than the others. There were gradual increases in pectin content in contents of storage days from 7 to 21 days in both treatments and both seasons.

**Figure 3.** Effect of edible coatings—moringa extract, cactus pear, henna, and GA—on total sugars and pectin (%) of guava during cold storage for 21 days throughout two seasons (2019–2020). The superscript letters, present the significantly between effect of treatments using Duncan's multiple range tests.

### *3.4. Effects on Total Carotenoid and Total Chlorophyll*

Figure 4 shows the effects of edible coatings based on GA on the total carotenoid and total chlorophyll contents of the treated guava fruits. Regarding total carotin, we noticed that for the exception of the control treatment (uncoated fruits) the carotin values were in the lower content on the 7th day, which increased on the 14th day, and then decreased on day 21. The uncoated fruits' carotin content gradually decreased during the storage periods. Concerning the chlorophyll content, all edible-coating treatments were kept in higher averages than uncoated fruits. GA (10%) and GA (10%) + moringa (10%) recorded the higher values compared with the others.

**Figure 4.** Effect of edible coatings—moringa extract, cactus pear, henna, and GA—on total carotenoid and total chlorophyll (mg 100 mg <sup>−</sup><sup>1</sup> FW) of guava during cold storage for 21 days throughout two seasons (2019–2020). The superscript letters, present the significantly between effect of treatments using Duncan's multiple range tests.

### *3.5. Effects on VC Juice Content, Total Phenols, and Antioxidants Activity*

With respect to VC content (Figure 5), all edible coatings treatments were kept it in higher averages compared with the uncoated fruits, and GA (10%) and GA (10%) + moringa (10%) recorded the higher values compared with the others. Regarding the total phenol content, there were slight significant differences among all treatments (Figure 5). From these data, control treatment of uncoated samples recorded higher values compared with the other treatments, in both 2019 and 2020 seasons. Meanwhile, the treatments GA (10%) and GA (10%) + moringa (10%) reduced total phenol contents, compared with all treated and untreated samples during the two experimental seasons. Moreover, the total phenol contents were in the lower content at the 7th day, which increased at the 14th day, and then decreased on day 21. For all treatments during 2019 and 2020 seasons, this carotenoid trend was exhibited. As for antioxidant activity, the control exhibited bigger averages than all treatments. The opposite trend also appeared for total carotenoids during storage days; there was higher content at the 7th day, which decreased on the 14th day, and then increased at day 21 in both treatments during the two studied seasons.

**Figure 5.** *Cont.*

**Figure 5.** Effect of edible coatings—moringa extract, cactus pear, henna, and GA—on VC juice content, total phenols, carotenoid, and antioxidants activity (IC50 mg 100 mg <sup>−</sup><sup>1</sup> FW) of guava during cold storage for 21 days throughout two seasons (2019–2020). The superscript letters, present the significantly between effect of treatments using Duncan's multiple range tests.
