Mineral composition, pigments, and postharvest quality of guava cultivars commercially grown in India

Kumari, Priyanka; Mankar, Abhay; Karuna, K.; Homa, Fozia; Meiramkulova, Kulyash; Siddiqui, Mohammed Wasim

doi:10.1016/j.jafr.2020.100061

Cited by 11 publications

(12 citation statements)

References 18 publications

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“…Thus, the values indicated that the champa fruit had a significant content of SS, which is considered a determining factor for the pleasant flavor of this fruit, although it was higher than that reported for C. rufa (Abreu et al, 2020). Close but lower values were reported by Kumari et al (2020) for various guava cultivars. From harvest to climacteric, the content of SS increased, possibly because of the hydrolysis of various structural polysaccharides such as starch, pectins, and other oligosaccharides of the cell wall, to their basic monomeric components, which, when solubilized in the aqueous phase, began to form part of the juice (Menéndez et al, 2006).…”

Section: Soluble Sugars and Soluble Solidsmentioning

confidence: 64%

“…This increase was also corroborated by González et al (2021). This color change is similar to that of guava fruit, explained by the degradation of chlorophylls through chlorophyllase enzymes, and also by the increase in carotenoid synthesis (Kumari et al, 2020), which favor the characteristic yellow color of champa (Álvarez-Herrera et al, 2009a). This last factor is the most determining because the fruit showed an intense yellow color at harvest; therefore, it was presumed that the chlorophyll content was very low.…”

Section: Weight Loss and Epidermis Color Indexmentioning

confidence: 70%

“…2). SS play an important role in improving fruit quality and gives a rough idea of the sweetness (Kumari et al, 2020). Thus, the values indicated that the champa fruit had a significant content of SS, which is considered a determining factor for the pleasant flavor of this fruit, although it was higher than that reported for C. rufa (Abreu et al, 2020).…”

Section: Soluble Sugars and Soluble Solidsmentioning

confidence: 82%

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Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Balaguera-López¹,

Fischer

Herrera

2022

Rev. Colomb. Cienc. Hortic

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Champa (Campomanesia lineatifolia R. & P) is a fruit with an exquisite taste and pleasant aroma, with high commercial potential because its flavor and nutritional composition, but it is highly perishable, and various aspects of its physiology are still unknown. The objective was to study the behavior of champa fruit during postharvest. Fruit were collected directly from trees when they were 100% yellow; then, they were stored at 22°C and 80% relative humidity. The variables were measured over four days. The fruit presented a climacteric behavior with a drastic increase in respiration on the second day after harvest, accompanied by an increase in ethylene production. Firmness decreased continuously and reached values of 1.5±0.14 N at the end. Weight loss increased and was 7.88±0.45% on day 4. Soluble solids increased until climacteric and then decreased. The pH decreased, and the total acidity increased. The color index increased and reached a value of 2.12±0.80. The polygalacturonase activity increased until the third day and subsequently decreased. The activity of this enzyme was related to the loss of firmness. Citric acid was the predominant acid and increased continuously postharvest. In the end, malic and oxalic acid decreased, and succinic had a slight increase. The predominant sugar was sucrose, followed by fructose and glucose. Sucrose presented a high value (61.42±11.6 mg g-1 of fresh weight) on day 1 after harvest; this value decreased on the second day, remained stable on day 3, and then increased for day 4. Glucose and fructose had the lowest values on the first day, which increased in a representative way on day 2, stabilized on day 3, and again increased until day 4. At this point, they had the highest concentration with 24.75±0.71 mg g-1 for glucose and 42.22±0.96 mg g-1 for fructose. These results contribute to the understanding of the postharvest behavior of this species.

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Section: Soluble Sugars and Soluble Solidsmentioning

confidence: 64%

Section: Weight Loss and Epidermis Color Indexmentioning

confidence: 70%

Section: Soluble Sugars and Soluble Solidsmentioning

confidence: 82%

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Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Balaguera-López¹,

Fischer

Herrera

2022

Rev. Colomb. Cienc. Hortic

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“…There are few studies on the quantification of carotenoids and chlorophylls in P. guajava leaves. However, studies have been conducted on pulp and fruit, making them unsuitable for comparison in the present study [ 64 , 65 ].…”

Section: Discussionmentioning

confidence: 99%

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Barros,

Fernandes,

Abraão

et al. 2024

Antioxidants

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The historical use of plants as sources of natural compounds has persisted over time. Increasing the intake of bioactive substances shows significant potential for promoting overall well-being and health. This study delves into the pigments, phenolic composition, and profile, along with antioxidant properties, of leaf extracts rich in bioactives from plants in the Azores region, contributing to sustainable primary food production. Analyses encompassed chlorophylls, carotenoids, total phenols, ortho-diphenols, and flavonoids, as well as antioxidant capacity assessment, polyphenolic profiling, and quantification. Psidium guajava L. and Smallanthus sonchifolius (Poepp.) H.Rob. exhibited elevated chlorophyll content, while Colocasia esculenta (L.) Schott displayed the highest carotenoid levels. Annona cherimola Mill., Eriobotrya japonica (Thunb.) Lindl, and Psidium guajava L. demonstrated pronounced total phenols, ortho-diphenols, and flavonoids. These findings align with heightened antioxidant capacity. HPLC–DAD (high-performance liquid chromatography with diode-array detection) characterization unveiled elevated hydroxycinnamic acids in E. japonica and Ipomea batatas (L.) Lam. compared to A. cherimola Mill., while C. esculenta exhibited increased flavone content. Among the quantified compounds, flavonols were the ones that predominantly demonstrated contribution to the antioxidant capacity of these leaves. This research highlights Azorean leaf plants’ antioxidant potential, fostering natural product development for better health.

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“…It has been reported that guava fruit accumulates high concentrations of many phenols, mainly anthocyanin, myricetin, and apigenin as well as ellagic acid (Kumar et al, 2021). Kumari et al (2020) recently established that with respect to nutritional quality, there exists a lot of genetic variability among the guava genotypes. Rojas-Carbanzo et al (2017) characterized hydrophilic compounds in the flesh and peel of Criolla pink guava cv.…”

Section: Crop Sciencementioning

confidence: 99%

Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

Kumari,

Mankar,

Karuna

et al. 2024

Crop Science

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Fresh fruits of five guava (Psidium guajava L.) cultivars were assessed for ascorbic acid (AA) content and enzymatic antioxidants (superoxide dismutase [SOD] and ascorbate peroxidase [APX]) activities, while extracted peel and pulp samples were analyzed for total phenol (TP) and total flavonoids (TFs). The hydrophilic and lipophilic antioxidant activity was evaluated using six different analytical assays. We noticed significant differences in the antioxidant compounds (AA, TP, and TF). SOD and APX activities varied from ∼54 to 71 and ∼41 to 59 U/g FW, respectively. Cv. KG Guava had the highest TP (in both hydrophilic and lipophilic peel and pulp fractions) and TF (in hydrophilic pulp and lipophilic peel and pulp fractions). Therefore, the strongest antioxidant potential was exhibited by KG Guava using most of the assays, which was followed by the cultivars Kimchu and Salithong. The results provide valuable information about antioxidant potential of guava peel and pulp fractions, which is essential for their future application in the food and health industry.

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Mineral composition, pigments, and postharvest quality of guava cultivars commercially grown in India

Cited by 11 publications

References 18 publications

Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

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