Effect of Calcium Lactate and Modified Atmosphere Storage on Biochemical Characteristics of Guava Fruit

Abstract

Freshly harvested guava were dipped in 1, 2 and 3% Calcium lactate solution for 5 min at room temperature and stored in a chamber at 5% CO2 level where humidity and temperature were 80% and 10 ± 1C. The stored guavas were analyzed for total phenolic content, antioxidant activity sugars g/100 g (glucose, fructose and sucrose) and organic acids mg/100 g (citric acid, ascorbic acid, malic acid and tartaric acid). The total phenolic content and antioxidant activity in samples were decreased at termination of storage. The glucose, fructose and sucrose content in control sample were 2.73, 3.30 and 1.66 at the start of storage period which increased to 3.28, 3.66 and 2.08 at the 18th day then after, these declined to 3.22, 3.62 and 2.04 at end of storage, respectively. Citric acid and ascorbic acid content were decreased while malic acid and tartaric acid contents were increased at the termination of storage period. Practical Applications Consumer demand for more natural, minimally processed and fresh foods is increasing. Modified atmosphere storage is a well‐proven technology for preserving natural quality of food products in addition to extending the storage life. Modified atmosphere storage is one of the most successful preservation techniques suitable for wide varieties of agricultural and food products. Modified atmosphere storage in combination with pretreatments will help minimize 35–40% postharvest loss of guava fruit which will ultimately benefit guava producers by reducing the wastage of guava fruit.

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

“…Reducing levels of polyphenolic compounds during ripening were also determined in mango (Abu-Goukh & Abu-Sarra, 1993) and banana (Ibrahim et al, 1994) Phenolic content of guava fruits peel and pulp gradually lessened with drop in firmness of flesh. The astringency of guava fruit was decreased which result in the amplified polymerization of leucoanthocyanidins which cause hydrolysis of the astringent arabinose ester of hexahydrodiphenic acid and the increased polymerization of leucoanthocyanidins are related with decline in astringency of guava during ripening (Javed et al, 2016).…”

“…Drganic acids (citric, ascorbic, malic and tartaric acid) and the sugars (fructose, glucose and sucrose) were measured by using high performance liquid chromatography (Javed et al, 2016).…”

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

“…Ayón‐Reyna et al showed that the TPC was significantly higher in papayas with a hydrothermal‐calcium chloride treatment (1% w/v) than in the control after 20 d at 12 °C. Moreover, Javed et al indicated that guava fruit dipped in an aqueous solution of calcium lactate (1–3% w/v) for 5 min showed a higher TPC and AA than the control samples after 24 d at 10 ± 1 °C. As Kou et al have suggested, the high values of TPC could be linked to the inhibition of PPO activity.…”

“…Zhao & Wang 40 also reported that there were no significant differences (P > 0.05) in TPC between whole apples dipped in a solution containing 5% CaCl 2 and untreated samples after 28 d of storage (20 ∘ C). Nevertheless, Kou et al 12 observed that 'Huangguan' pears treated with 2% CaCl 2 showed higher values of phenolic compounds than untreated samples after 8 months of storage at 0 ∘ C. Ayón-Reyna et al 59 showed that the TPC was significantly higher in papayas with a hydrothermal-calcium chloride treatment (1% w/v) than in the control after 20 d at 12 ∘ C. Moreover, Javed et al 13 indicated that guava fruit dipped in an aqueous solution of calcium lactate (1-3% w/v) for 5 min showed a higher TPC and AA than the control samples after 24 d at 10 ± 1 ∘ C. As Kou et al 12 have suggested, the high values of TPC could be linked to the inhibition of PPO activity. PPO is a copper-containing enzyme and could be activated with the help of Cu 2+ .…”

Expounding the influence of chemicals and processing techniques on the shelf life of Fig (Ficus carica L.)

“…The solvent was further removed by subjecting sample to the purified gentle stream of N 2 gas. The sample was stored at −4°C till further analysis 16 . Total phenolic contents were measured using the Folin-Ciocalteu reagent in UV-Vis spectrophotometer 17 .…”