Chilling injury as an indicator of critical temperature for cold storage of guava (Psidium guajava L.) cv. Allahabad Safeda

Issue Date

1-2006

Abstract

The critical temperature for cold storage of guava cutivar Allahabad Safeda and the changes in physico-chemical attributes during its storage were studied. Fruits were stored at 5, 8 and 15°C with 85-90% relative humidity and withdrawn weekly from cold storage and kept at ambient condition (18-20°C and 65-70% RH) for analysis. Chilling Injury (CI) symptoms, characterised by browning of peel, development of pitting on fruit surface and desiccation of fruit, appeared after 2 weeks in the fruits stored at 5°C. These symptoms became more aggravated when the storage at ambient condition prolonged upto 6 days and when the fruits did not ripen uniformly. The CI symptoms in the fruits stored at 5°C showed membrane damage, i.e. higher electrolyte leakage values and low ethylene levels. However, the fruits stored at 8 and 15 °C did not exhibit any symptoms of CI and ripened well until 3 weeks of cold storage. © 2006 Inderscience Enterprises Ltd.

Source or Periodical Title

International Journal of Postharvest Technology and Innovation

ISSN

17447550

Volume

1

Issue

2

Page

170-177

Document Type

Article

Language

English

Subject

browning, chilling injury, guava, ion leakage, pitting

Identifier

10.1504/IJPTI.2006.011659.

Digital Copy

none

This document is currently not available here.

Share

COinS