Effect of ultraviolet-C radiation on “Kumagai” guavas infested by Ceratitis capitata (Diptera—Tephritidae) and on physical parameters of postharvest

JanuáriaVieira, Stella Maria; Raga, Adalton; Benedetti, Benedito Carlos; Oliveira, Rafael Augustus de; Marco, Perla Gómez di; Scarponi, Ana Paula de Toledo

doi:10.1016/j.scienta.2013.11.015

Cited by 8 publications

(5 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The antimicrobial effects of UV-C exposure are linked to the formation of cyclobutane thymine dimer and OH − /H + chemistry, both of which can inhibit the growth of (or kill) microbes [ 76 ]. For example, exposure to UV-C radiation at an intensity of 16 KJ·m −2 can kill 100% of the eggs of Ceratitis capitata [ 77 ].…”

Section: Physical Postharvest Preservation Of Guava Fruitmentioning

confidence: 99%

Postharvest Physiology and Handling of Guava Fruit

Chen,

Wei,

Yang

et al. 2024

Foods

View full text Add to dashboard Cite

Guavas are typical tropical fruit with high nutritional and commercial value. Because of their thin skin and high metabolic rate, guavas are highly susceptible to water loss, physical damage, and spoilage, severely limiting their shelf-life. Guavas can typically only be stored for approximately one week at room temperature, making transportation, storage, and handling difficult, resulting in low profit margins in the industry. This review focuses on the physiological and biochemical changes and their molecular mechanisms which occur in postharvest guavas, and summarizes the various management strategies for extending the shelf-life of these sensitive fruits by means of physical and chemical preservation and their combinations. This review also suggests future directions and reference ideas for the development of safe and efficient shelf-life extension techniques.

show abstract

Section: Physical Postharvest Preservation Of Guava Fruitmentioning

confidence: 99%

Postharvest Physiology and Handling of Guava Fruit

Chen,

Wei,

Yang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Brazil is the world's largest producer of red guava, with a production of 345.3 thousand tons in 2014 (JANUÁRIAVIEIRA et al, 2014), the cultivars Paluma and Pedro Sato being amongst the most cultivated varieties in the country. Guava is a highly perishable climacteric fruit, due to its rapid metabolism during ripening and senescence.…”

Section: Introductionmentioning

confidence: 99%

“…This phenomenon limits the period of transport and storage, making it difficult or even impossible to send the guava fruit to more distant consumer centres, due to the irreversible losses that occur during transport (XISTO et al, 2004). Most of the production is intended for the domestic market, however major European centres are currently discovering guava and the market is expanding, mainly for table guava (OLIVEIRA et al, 2006;JANUÁRIAVIEIRA et al, 2014). The expansion of the consumer market for fresh guava is conditional to fruit quality and increasing the shelf life, thus various coating methods that modify the surrounding air within the fruit, reducing the levels of O 2 and increasing the CO 2 levels are being studied to extend the shelf life of guava (BOTELHO et al, 2016;CHITARRA;CHITARRA, 2005;PEREIRA et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Storage of guavas cv. Pedro Sato coated with low molecular weight chitosans

Fráguas

Marques

Oliveira

et al. 2018

Braz. J. Food Technol.

View full text Add to dashboard Cite

Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which prevents its storage for long periods. Thus there is great interest in the development of new types of packaging that extend its useful life, providing desirable sensory and nutritional characteristics. This study investigated the softening of “Pedro Sato” guavas subjected to treatment with chitosan films of different molecular weights (132, 228 and 245 kDa), at concentrations of 0.5% and 1.5%. Thus the loss of mass, firmness, pectin content and activities of the hydrolytic enzymes pectin methylesterase and β-D-glucosidase were evaluated for eight days of storage at room temperature. The results showed that the product treated with chitosan 245kDa at a concentration of 1.5% showed lower weight loss and loss of soluble pectin content, as well as greater firmness and total pectin content, as compared to the other treatments. The treatment with chitosan 245 kDa at a concentration of 0.5% resulted in lower activities of the hydrolytic enzymes analyzed. When compared with the control, the treatments with chitosan at different concentrations were effective in maintaining the postharvest quality of guavas, extending their life by eight days.

show abstract

“…Guava stands out amongst the Brazilian fruits (Psidium guajava L.), and Brazil is the largest producer of red guavas. Exports are destined for the European market with no postharvest treatment (VIEIRA et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Spiller

Marques

Simão

et al. 2018

Braz. J. Food Technol.

View full text Add to dashboard Cite

Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution of the pectin constituents of the cell wall. Although guava is considered to be rich in pectin, the amounts reported in the literature do not exceed 2.4%, a content indicating it is not responsible for the firmness of guava. The aim of this study was to extract pectin from the guava pulp during 7 days of ripening by two methods (ethanol and EDTA extraction) and suggest modifications in the methods by adding to the extraction residue, cellulase and pectinase to degrade the cell wall structure of the fruit and obtain larger amounts of pectin, which would imply the participation of pectin in the maintenance of fruit firmness. It was possible to infer there were no differences in the pectin levels extracted by the two methods, due to sugar contamination. As from the new stage in the execution by the two methods, the extraction was more efficient: 9.10% of pectin with EDTA and 7.63% with ethanol. The pectin contents found were higher than those mentioned in the literature, better explaining their responsibility in fruit firmness.

show abstract

Effect of ultraviolet-C radiation on “Kumagai” guavas infested by Ceratitis capitata (Diptera—Tephritidae) and on physical parameters of postharvest

Cited by 8 publications

References 19 publications

Postharvest Physiology and Handling of Guava Fruit

Postharvest Physiology and Handling of Guava Fruit

Storage of guavas cv. Pedro Sato coated with low molecular weight chitosans

Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Contact Info

Product

Resources

About