Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Javed, Muhammad Sameem; Randhawa, Muhammad Atif; Ahmad, Zulfiqar; Sajid, Muhammad; Nasir, Muhammad Adnan; Tariq, Muhammad

doi:10.1590/1678-457x.05517

Cited by 6 publications

(6 citation statements)

References 16 publications

(18 reference statements)

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“…Our results are in accordance with previous findings in guava obtained in China [ 42 ]. A similar conclusion regarding total sugar, reducing sugar, and non-reducing sugar was achieved using CaCl 2 treatments during storage [ 36 ] of guava. Guava fruits coated with the 80% AV gel displayed a lower increase in sugar content, which may be due to the gel’s ability to slow down the conversion of starch into sugars.…”

Section: Resultssupporting

confidence: 66%

“…During storage, the TSS increased in both control and treated fruits ( Figure 2 A). The initial increase in TSS might be due to hydrolysis of starch into sugar; the subsequent declines in TSS could be due to the metabolism of sugars into organic acids and to a decreased respiration rate [ 36 ]. Furthermore, it has been reported that a lower TSS may be responsible for the phenomenon of hydrolysis of carbohydrates into sugar [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

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Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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show abstract

“…Our results are following previous findings in guava obtained in China [30]. A similar conclusion regarding total sugar levels, reducing sugar, and non-reducing sugar were achieved using CaCl2 treatments during storage of guava [27]. Guava fruits coated with the 80% AV gel displayed a lower increase in sugar content, which may be due to the gel's ability to slow down the starch's conversion into sugars.…”

Section: Levels Of Ts Rs and Nrssupporting

confidence: 91%

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

Shamshad¹,

Iqbal²,

Razis³

et al. 2021

Preprint

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Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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“…In this respect, the highest firmness was found in fruit dipped in calcium citrate at 1.5%, while the lowest firmness was observed in the control. Similar findings have been reported by Rajput et al (2008), Goutam et al, (2010) and Javed, (2015). In this respect, Mohamed and Abd El-Khalek (2018) found that an increase in firmness of winter guava fruits dipped in calcium chloride at 2-4% under storage at 8±1°C for 21 days.…”

Section: Fruit Firmness (Newton)supporting

confidence: 86%

The Effectiveness of Calcium Citrate for Improving the Quality and Extending the Shelf-Life of Winter Guava Fruits during Ambient Storage

El-Bana,

Ennab

2023

Journal of Plant Production

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High profits can be achieved by using safe natural compounds to keep the quality of fresh fruit during storage, increase their suitability in the market, as well as generate chances for export to remote markets Therefore, this experiment was conducted in 2021 & 2022 seasons to evaluate the efficacy of Cacitrate to enhancing quality and prolonging shelf-life of winter guava. Fruits were harvested at maturity stage (yellowish-green), and dipped in different concentrations of calcium citrate solution at 0.5, 1 and 1.5%, in addition to control treatment (water only) for 5 minutes. Thereafter, the soaked fruits were stored under ambient conditions at 20±1°C and 70 ±5% RH for a duration of 15 days. The obtained results revealed that weight loss and decay of guava fruit were notably reduced by the use of calcium citrate compared to control. Also, fruit soaked in calcium citrate at 0.5, 1 and1.5% maintained their desirable physical and chemical quality when stored under ambient conditions. Specifically, using calcium citrate at 1.5% proved to be exceptionally effective in reducing weight loss, decay and delayed the decline in acidity, vitamin C, SSC% and SSC/acid ratio of winter guava fruits. Consequently, this treatment demonstrated superior findings such as extending the shelf life of guava fruit and preserving their post-harvest quality.

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Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Cited by 6 publications

References 16 publications

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

The Effectiveness of Calcium Citrate for Improving the Quality and Extending the Shelf-Life of Winter Guava Fruits during Ambient Storage

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