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The control of enzymatic browning in Balady guava fruits.

Author(s) : NAWAR A., EZZ T.

Type of article: Article

Summary

After harvest, mature, light-yellow guava cv. Balady fruits were dipped for 30 minutes in water (controls) and different solutions. The fruits were then dried and stored at room temperature for 12 days. The experiment was repeated for 2 successive seasons. The calcium chloride and GA3 treatments, and to a lesser extent, the EDTA and B treatments, reduced skin browning and polyphenol oxidase (catechol oxidase) activity compared with controls. The most browning occurred in controls and 2,4-D-treated fruits. In GA3- and calcium chloride treated fruits, about 50% of the browning appeared from the 9th day of storage onwards. High incidence of fruit browning was generally associated with low ascorbic acid contents and low acidity.

Details

  • Original title: The control of enzymatic browning in Balady guava fruits.
  • Record ID : 1998-0951
  • Languages: English
  • Source: Alexandria J. agric. Res. - vol. 39 - n. 1
  • Publication date: 1994

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