Extension of the shelf life of guava by individual packaging with cling and shrink films

Rana, Seema; Siddiqui, S.; Goyal, Ankit

doi:10.1007/s13197-015-1881-5

Cited by 35 publications

(26 citation statements)

References 16 publications

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“…The increasing weight loss and fruit decay in guava during ambient storage was due to water loss and breakdown of pulp at ambient temperature. The increased physiological weight loss in guava during storage has also been reported by Rana et al (2015). The reduction in physiological weight loss and fruit decay due to treatment with boric acid or NAA might be associated with reduced transpiration and respiration rate in guava tissues and is in conformity with the studies conducted by Blankenship and Dole (2003); Singh et al (2004); Martinez et al (2009).…”

Section: Weight Loss (%) and Fruit Decay (%)supporting

confidence: 83%

Postharvest Treatment of Guava (Psidium guajava L.) Fruits with Boric Acid and NAA for Quality Regulation during Ambient Storage

Singh¹,

K²,

Singh³

2017

IJBSM

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Guava fruit exhibits a climacteric pattern of respiration and ethylene production so is highly perishable in nature and suffers great extent of post-harvest loss. Storage of guava fruits by using chemicals like GA 3 , Salicylic acid, NAA, potassium permanganate and boric acid as postharvest treatment is commercially acceptable and economically feasible. The present investigation was carried out with objective to compare the efficacy of boric acid and NAA and their most effective concentration for shelf-life enhancement of guava fruits in winter season. The fruit of guava, cv. Allahabad Safeda were harvested, selected for uniformity of size, colour and diseased fruits were discarded. Prior to the application of post-harvest treatments, destalking of the fruits was done by retaining only 0.5 cm long pedicels in each fruit. The destalked guava fruits were sorted and pre cooled in running water for 12−15 minutes. Fruits were treated with Boric acid @ 100 ppm, 200 ppm and 300 ppm, NAA @ 200 ppm, 300 ppm and 400 ppm for 1−2 minutes. The physical parameters like fruit size, fruit weight, physiological weight loss, decay of fruits and specific gravity; chemical parameters like TSS, titratable acidity, ascorbic acid and sugar content; and palatability rating were observed and compared with untreated fruits. Both, boric acid and NAA, had significantly affected the shelf life of guava fruits stored under ambient condition. Boric Acid 200 ppm and 300 ppm were equally effective, similarly NAA 300 ppm and 400 ppm were equally effective for quality retention in guava fruits.

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Section: Weight Loss (%) and Fruit Decay (%)supporting

confidence: 83%

Postharvest Treatment of Guava (Psidium guajava L.) Fruits with Boric Acid and NAA for Quality Regulation during Ambient Storage

Singh¹,

K²,

Singh³

2017

IJBSM

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“…It is worth mentioning that the guava fruit may contain three to four times higher ascorbic acid contents than an average orange fruit (Uddin et al, 2002). Guava fruit may offer approximately (200 to 350 mg/100 g) of ascorbic acid contents depending upon their varietal type (Kaur et al, 2009;Rana et al, 2015).…”

Section: Ascorbic Acid (Vitamin C) Contentsmentioning

confidence: 99%

Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

et al. 2021

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In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm 3) GMD with lowest (50.3 mm 3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R 2 = 0.9970 p < 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.

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“…Atualmente um dos grandes desafios da fruticultura brasileira é a preservação da qualidade da fruta após a colheita. A crescente procura para exportação e mercado interno, fato que o aumento da produção não tem sido suficiente, implica na necessidade de investimento em tecnologias na cadeia produtiva visando minimizar as perdas pós-colheita (Rana et al, 2015;Botelho et al, 2016).…”

Section: Introductionunclassified

Revestimento biodegradável à base de Spirulina platensis na conservação pós-colheita de goiaba Paluma mantidas sob diferentes temperaturas de armazenamento

Onias¹,

Teodosio²,

Bomfim³

et al. 2018

Rev. Ciênc. Agr.

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Spirulina platensis é uma microalga rica em proteínas que apresenta composição apropriada para utilização como complemento alimentar.. O objetivo deste trabalho foi avaliar diferentes concentrações de Spirulina platensis como revestimento biodegradável na conservação pós-colheita de goiaba 'Paluma' sob armazenamento refrigerado e ambiente. O ensaio foi desenvolvido na Universidade Federal de Campina Grande, Centro de Ciências e Tecnologia Agroalimentar e instalado em delineamento inteiramente casualizado, em esquema fatorial 2 x 4 x 5, utilizando dois tipos armazenamento (a 10 ± 2°C, com 85±5%UR e a 24 ± 2°C, com 85±5% UR), quatro concentrações da microalga (0%, 1%, 2% e 3%) e cinco períodos de avaliação (0, 3, 6, 9 e 12 dias). Os resultados mostraram que os revestimentos com Spirulina platensis foram eficientes no retardo da perda de massa nos frutos em ambas as temperaturas de armazenamento, sendo o tratamento T2, que se refere a concentração de 1% a 10±2°C o mais eficiente, proporcionando as menores perdas quando comparado a testemunha. Quanto às demais características de qualidade do fruto não foram observadas influências significativas dos revestimentos.

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Extension of the shelf life of guava by individual packaging with cling and shrink films

Cited by 35 publications

References 16 publications

Postharvest Treatment of Guava (Psidium guajava L.) Fruits with Boric Acid and NAA for Quality Regulation during Ambient Storage

Postharvest Treatment of Guava (Psidium guajava L.) Fruits with Boric Acid and NAA for Quality Regulation during Ambient Storage

Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

Revestimento biodegradável à base de Spirulina platensis na conservação pós-colheita de goiaba Paluma mantidas sob diferentes temperaturas de armazenamento

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