Application of Antibrowning and Firmness Supporting Compounds to Maintain the Quality of Fresh-cut Guava
Year: 2017
Type: article
Abstract: The present study aimed to extend fresh-cut guava life and retain quality using safe compounds without affecting quality or palatability. Different concentrations of ascorbic acid, citric acid and calcium lactate were used before storage at 5°C for 12 days in two successive seasons. It has been found that citric acid at 2% was the most effective in the case of fresh-cut guava compared to untreated ones in different traits under study in terms of general appearance, total soluble solids/acid ratio, colour changes, browning index and decay percentage. Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid. While, calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control.
Institution: Cairo University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4210374243