Year: 2010
Type: article
Abstract: Guava (Psidium juajava L.) is highly perishable, susceptible to mechanical damage and chilling injury and has a limited postharvest shelf life.This study explored the use of some postharvest treatments to extend the marketable shelf life of guava and to alleviate some pathogenic disorders.Mature yellowish-green guava fruits cv. were treated with hot water, hydrogen peroxide (H 2 O 2 ), calcium chloride grass oil fumigation and various combination between them and then stored at 81°C with 90% relative humidity (RH) for 15 days.Fruits were transferred to room conditions at (222°C and 55-60 %RH) till the end of the fruit marketable period.Fruits of all treatments showed lower fruit weight loss, decayed fruits and long marketable-life period in comparison to untreated (water only).Calcium chloride + lemon grass fumigation treatment gave fruits with high quality than other treated fruits.Ascorbic acid and total pectin values were the highest with calcium chloride + lemon grass fumigation treatment than in the control and other treated fruits, whereas acid % and SSC values were the lowest.All tested treatments greatly reduced rhizopus rot infection value after 10 days at 81°C, rot infection percent was 100% in control fruit, whereas very little infection value was observed in treated fruit.Fruits treated with Calcium chloride + lemon grass fumigation were completely rhizopus rot free through 15 days storage at 81°C.The sensory evaluation showed that this treatment could maintain appearance considered the most benefit fruit appearance ,physical, chemical fruit properties and free from rots at 81°C for two weeks.This treatment considered the most benefit tested one.
Authors: Omayma Ismail, Eman El-Moniem, A. Abd- Allah, M. El-Naggar
Institution: National Research Centre
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2318840344