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

This document is currently not available here.

Share

COinS