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 Fruits were stored at 5, 8 and 15°C with 85-90% relative humidity and withdrawn weekly from cold storage and kept at ambient condition (18-20°C and 65-70% RH) for analysis.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
Recommended Citation
Tiwari, Suresh & Tandon, D. & Esguerra, Elda. (2006). Chilling injury as an indicator of critical temperature for cold storage of guava (Psidium guajava L.) cv. Allahabad Safeda. International Journal of Postharvest Technology and Innovation. 1.
Identifier
10.1504/IJPTI.2006.011659.
Digital Copy
none