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Effects of controlled atmosphere treatments on guava (Psidium guajava L.) fruit quality.

Author(s) : BENITO-BAUTISTA P., MERCADO-SILVA E.

Summary

Guava is susceptible to chilling injury with symptoms including abnormal ripening bronzing of the skin and decay. The study explored the use of controlled atmosphere (CA) treatments to extend the shelf life of guava and to alleviate chilling injury. Mature-green guava fruits were treated with air, 5% CO2 or 10% O2 for 24 h at 4 °C and then stored in air at 4 and 10 °C for 2 and 3 weeks. Fruit were transferred to 20 °C for three days before evaluation. Quality of fruits was evaluated after 2 or 3 weeks, taking into account colour, chilling injury, respiration, ethylene production, firmness, ripening. The CO2 treatments slightly delayed ripening of the fruits after transfer to 20 °C. There was not much benefit from the other CA treatments after the 3 week storage period. The sensory evaluation showed that this treatment could maintain texture, colour, taste and aroma at both 4 and 10 °C for two weeks. The guava fruit is very sensitive to modifications of O2 and CO2 concentrations.

Details

  • Original title: Effects of controlled atmosphere treatments on guava (Psidium guajava L.) fruit quality.
  • Record ID : 2001-0281
  • Languages: English
  • Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
  • Publication date: 1997/07/13
  • Document available for consultation in the library of the IIR headquarters only.

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