Physiological and physicochemical changes in guava (Psidium guajava L. cv. Queso de Bola) fruit stored at different temperatures
Issue Date
4-2018
Abstract
The effect of storage temperature on the physiology, physicochemical attributes and shelf life of guava (Psidium guajava L. cv. Queso de Bola) fruits stored at 15˚C, 20˚C and ambient temperatures (32 ± 2˚C) was studied. Low temperature slowed down the respiratory activity of the fruit. 'Queso de Bola' guava did not exhibit a typical climacteric pattern of respiration and produced only a small amount of ethylene. Total soluble solids content of the fruit was low and did not increase much while titratable acidity remained constant during storage. Ascorbic acid content decreased during storage, but degradation was slow under low temperature. Fruit had a storage life of 7, 11 and 19 d under ambient temperatures, 20˚C and 15˚C, respectively. Storage at 15˚C for 2 wk maintained the sensory quality, slowed down ascorbic acid degradation, reduced the weight loss, prevented shriveling and delayed the development of diseases. Shriveling and early onset of diseases caused a short shelf life for fruit kept at ambient conditions and at 20˚C. Moderate peel browning was observed after 2 wk of storage at 15˚C and following transfer to ambient conditions. Peel browning at 15˚C cannot be solely attributed to chilling injury because slight browning was observed even at ambient temperatures.
Source or Periodical Title
Philippine Journal of Crop Science
ISSN
0115-463x
Volume
43
Issue
1
Page
19-28
Document Type
Article
Frequency
tri-quarterly
Physical Description
tables, graphs
Language
English
Recommended Citation
Rodeo, Arlan James D.; Gonzales, Daphne Cassandra H.; and Esguerra, Elda B., "Physiological and physicochemical changes in guava (Psidium guajava L. cv. Queso de Bola) fruit stored at different temperatures" (2018). Journal Article. 5149.
https://www.ukdr.uplb.edu.ph/journal-articles/5149