Temperature-related changes in respiration and Q10 coefficient of Guava

Bron, Ilana Urbano; Ribeiro, Rafael Vasconcelos; Cavalini, Flávia Cristina; Jacomino, Ângelo Pedro; Trevisan, Marcos José

doi:10.1590/s0103-90162005000500008

Cited by 35 publications

(31 citation statements)

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“…The inhibition of loss of green colour in guava held in low oxygen and elevated carbon dioxide can be primarily due to the effects of modified atmosphere on slowing down the metabolic activities leading to retarded ethylene sensitivity and biosynthesis, lower ripening changes and delayed senescence. (Beaudry 1993;Bron et al 2005;Jacomino et al 2001a).…”

Section: Equilibrium Timementioning

confidence: 99%

“…It was observed that guava is a climacteric fruits that ripens rapidly, highly perishable, and shelf-life period's ranges from 2 to 3 days at room temperatures at 25°C and 1 week at 20°C (Bassetto et al 2005;Jacomino et al 2001b;Bron et al 2005;Chitarra et al 2002). Reyes and Paull (1995) observed that mature green guavas attained full yellow colour in 11 days of storage at 12 and 15°C.…”

Section: Equilibrium Timementioning

confidence: 99%

“…Reyes and Paull (1995) observed that mature green guavas attained full yellow colour in 11 days of storage at 12 and 15°C. ripening, skin browning or discoloration and increase in the incidence of decay (Wang 1982;Bron et al 2005;Chitarra et al 2002;Singh and Pal 2008;Jacomino et al 2001a). According to Kader (1995), the ideal storage temperature for guava fruits can vary from 10 to 15°C, depending on species and maturity stage.…”

Section: Equilibrium Timementioning

confidence: 99%

“…Kumagai) up to 2-3 weeks, at 10°C with 85- Ripening delayed at 10°C for matured green guava like at 8-10°C guava may be stored for up to 2-3 weeks (Gaspar et al 1997;Chitarra et al 2002). Fruits stored at 31°C and 41°C presented incidence of anthracnosis, a disease caused by Colletotrichum gloeosporioides (Bron et al 2005). At 5°C the fruit does not ripen properly and develop a skin disorder after 2 week (Reyes and Paull 1995;Chitarra et al 2002).…”

Section: Equilibrium Timementioning

confidence: 99%

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Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv. Baruipur) a total of 13 variables were considered. The independent variables includes: weight of fruits, surface area of packaging film, free volume of the package, thickness of the film and permeabilities of film to O 2 and CO 2 gas. The fixed variables considered were: the surrounding gas composition and temperature, the respiration rates for O 2 consumption and CO 2 evolution, and the equilibrium gas compositions to be attained in the package so that the fruit's shelf-life is extended. Two types of MA packages, having package size of 19 cm× 19 cm for a fill weight of 1,000±100 g were developed. Packages were designed to accommodate a fill weight range of 0.90-1.10 kg. Various package parameters were optimized to facilitate establishment of dynamic equilibrium at target levels of O 2 and CO 2 concentration in the package. The storage study of MA packages was performed at 10, 15, 20 and 25°C temperatures. The performance of film packages was evaluated for their ability to establish equilibrium at target levels and to extend the shelf life of the packaged fruit. The MA packaging system increased the shelf life of guava by 128-200 % compared to the unpacked fruits at various storage temperatures with a quality comparable with the freshly harvested commodity.

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Section: Equilibrium Timementioning

confidence: 99%

Section: Equilibrium Timementioning

confidence: 99%

Section: Equilibrium Timementioning

confidence: 99%

Section: Equilibrium Timementioning

confidence: 99%

See 2 more Smart Citations

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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“…Abaixo desta temperatura os frutos não amadurecem satisfatoriamente, caracterizando o dano pelo frio. No entanto, estas temperaturas permitem um curto período de armazenamento, pois não ocorre uma grande redução no metabolismo dos frutos, havendo necessidade de se associar a outras técnicas pós-colheita (BRON et al, 2005).…”

Section: Introductionunclassified

Conservação de goiabas ‘Pedro Sato’ minimamente processadas e irradiadas

Campos¹,

Fujita²,

Morais³

et al. 2011

AGRO@MBIENTE

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Resumo -O objetivo desse trabalho foi avaliar o efeito da irradiação gama associada à atmosfera modificada passiva na conservação refrigerada de goiabas 'Pedro Sato' minimamente processadas. Foram utilizadas goiabas provenientes da região de Vista Alegre do Alto/São Paulo/Brasil. Após a colheita, as goiabas foram imediatamente transportadas ao Laboratório de Frutas e Hortaliças, pertencente ao Departamento de Gestão e Tecnologia Agroindustrial, da Faculdade de Ciências Agronômicas -UNESP -Campus de Botucatu/SP, onde foram mantidas a 10ºC e 90-95%UR em câmara frigorífica, por 12 dias. No laboratório, as goiabas foram selecionadas quanto ao tamanho e ausência de defeitos, visando uniformizar o lote e, posteriormente foram cortadas em fatias com 0,5 cm de espessura. Foi utilizado o delineamento inteiramente aleatorizado, com esquema fatorial 5 x 5, com três repetições. O primeiro fator consistiu dos seguintes efeitos: controle 1 (sem embalagem e sem irradiação); controle 2 (embalagem de poliestireno/PS + embalagem de polietileno de baixa densidade/PEBD e sem irradiação); tratamento 1 (PS+PEBD e 0,2kGy); tratamento 2 (PS+PEBD e 0,6kGy) e tratamento 3 (PS+PEBD e 1,0kGy). O segundo fator consistiu dos períodos de avaliação, sendo: 0, 3, 6, 9 e 12 dias. As análises realizadas foram: firmeza, sólidos solúveis (SS), acidez titulável (AT), índice de maturação, pH, taxa de respiração. Concluiu-se que a menor dose de irradiação associada a atmosfera modificada passiva promoveu efeito positivo nas características físico-químicas da goiaba 'Pedro Sato', proporcionando frutos com maior durabilidade e qualidade, devido a maior manutenção da firmeza de polpa e aos mais elevados valores de pH e sólidos solúveis obtidos. Em relação aos dias de armazenamento, não foi verificado efeito benéfico dos tratamentos no decorrer do armazenamento, principalmente devido à sensibilidade dos frutos submetidos à irradiação gama, onde somente os dias iniciais promoveram os melhores valores para as variáveis estudadas.Palavras-chave -Psidium guajava L. Doses. Gases. Processamento mínimo.Abstract -The aim of this study was to evaluate the effect of gamma irradiation associated with modified atmosphere in cold storage of guava 'Pedro Sato' minimally processed, checking their physical-chemical characteristics. Were used guavas from the region of Vista Alegre do Alto/São Paulo/Brazil. After harvest, fruits were immediately transported to the Fruit and Vegetables Laboratory from the Agroindustrial Management and Technology Department, Agronomic Sciences College -UNESP -Botucatu / SP, where they were kept at 10 ° C and 90-95% RH in cold storage, for 12 days. In the laboratory, fruits were selected by size and lack of defects in order to standardize the lot and then were cut into slices 0.5 cm thick. We used the completely randomized design, with factorial design 5 x 5, with three replications. The first factor consisted of the following effects: control 1 (without package or irradiation), control 2 (polystyrene package/PS + package low density polyethy...

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Modified Atmosphere Packaging of Guava Fruit

et al. 2014

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Fully matured fresh guava fruits (Lucknow-49) were precooled at 10°C for 1 h and pretreated with 500-ppm benomyl for 5 min. The fruits were packed in 25-μm and 50-μm LDPE bags with active modified atmosphere packaging of 3% O 2 + 5% CO 2 , 6% O 2 + 5% CO 2 and 9% O 2 + 5% CO 2 gas concentrations and stored at 5 ± 1°C and 10 ± 1°C temperatures as well as non-packaged as control. The shelf life of guava could be increased up to 42 days by packaging in 50-μm LDPE bags with a gas concentration of 9% O 2 + 5% CO 2 and stored at 10°C without much change in physical, biochemical and sensory characteristics. Physico-chemical changes viz., PLW, pulp to peel ratio, firmness, TSS, total sugar, ascorbic acid and titratable acidity were observed minimum for fruits packed in 50-μm LDPE bags at 3% O 2 + 5% CO 2 gas concentration at 5°C storage temperature, but sensory score decreased drastically after 21 days of storage. Chilling injury was observed for the fruits packed at 5°C storage temperature after 21 days of storage, and it was severe in 25-μm LDPE bag at later stage. Control fruits over-ripened with the highest weight loss (12.47%) on 6 days of storage and discarded from the storage.

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Temperature-related changes in respiration and Q10 coefficient of Guava

Cited by 35 publications

References 15 publications

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Conservação de goiabas ‘Pedro Sato’ minimamente processadas e irradiadas

Modified Atmosphere Packaging of Guava Fruit

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