Quality of guava (Psidium guajava L. cv. Pedro Sato) fruit stored in low-O2 controlled atmospheres is negatively affected by increasing levels of CO2

Abstract

Guava is a climacteric fruit, extremely perishable, that has a short shelf life. Controlled atmosphere (CA) and cold storage can be used to extend guava shelf life. However, few studies have been conducted to evaluate the effects of CA storage on guavas, especially with high levels of carbon dioxide (CO 2). Therefore the objective of this study was to evaluate the quality changes of 'Pedro Sato' guava fruit during CA storage with atmospheres containing low concentrations of O 2 and increasing levels of CO 2. For that, 'Pedro Santo' guavas were stored at 12.2 • C for up to 28 days in atmospheres with low oxygen (O 2) concentration (5 kPa) and increasing level of CO 2 (1, 5, 10, 15 or 20 kPa CO 2) in order to evaluate the fruit quality changes. It was possible to identify the relationships among quality variables in response to atmosphere composition and storage duration which were related to modifications due to ripening (ratio SS/TA, TSS, RS, TA), ripening and early CO 2 injury modifications (pH, SS, chromaticity), and CO 2 injury modifications (hue angle, firmness, soluble pectin). A clear CO 2 injury occurred in fruit stored in 5 kPa O 2 + 15 kPa CO 2 and 5 kPa O 2 + 20 kPa CO 2 after 28 days at 12.2 • C, with increasing pH values and soluble pectin content, which were inversely related to fruit firmness. 'Pedro Sato' guavas should be stored in atmospheres with 5 kPa O 2 and no more than 5 kPa CO 2 in order to prevent CO 2 damage. Further investigation is necessary to identify the metabolites responsible for the onset of responses to high CO 2 in guava fruit.

Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage

“…If O 2 concentration declines below the critical limit required for sustaining anaerobic respiration, fermentation will set in—resulting in the development of off-flavor [97,106]. On the other hand, the presence or the accumulation of high CO 2 concentration could also have a negative effect on fruit quality by accelerating changes in color and firmness, and increasing the solubilization of pectic compounds [107]. However, from day 9, the coated fruits decreased their rate of CO 2 production in comparison with the uncoated guavas.…”

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

“…Thus, in our study, the regulation of fruit quality and sugar metabolism using high CO 2 concentrations in fresh-cut pear were investigated. Obviously, as shown in Figure 1 , high levels (10%) of CO 2 inhibited the decline of firmness and increased TSS content, which was also found in cherry [ 32 ], guava [ 31 ], apple [ 33 ], and strawberry [ 20 ] under treatment with elevated CO 2 concentrations. The results suggested that CO 2 could regulate the mutual conversion of different sugars and maintain the quality in fresh-cut pear fruit [ 6 , 34 ].…”

“…Previous studies have shown that CO 2 contributes to maintain a high level of soluble sugars in apple [ 6 ], broccoli, and asparagus [ 31 ]. Although various studies have reported that CO 2 treatment could affect sugar metabolism and quality during the developmental period or integrity of fruits [ 6 ]; however, research on the effect of high CO 2 on sugar metabolism and quality of fresh-cut fruits is lacking.…”

Novel approach to the selection of Psidium guajava genotypes using latent traits to bypass multicollinearity

“…No less important is the fact that these variables can be chosen to modify the fruit shape (varying between spherical and pear). The variable PT, despite the little influence, may be of interest for yields related to fruit shelf-life, in which a thicker peel can extend the fruit shelf-life because of its greater resistance to the infusion of O 2 into the fruit, which would increase the deterioration rate (Teixeira et al, 2016). Negative correlation between PT and FD (0.13) was observed, which, despite being low, is perfectly acceptable from a biological point of view; it is still a result that should be closely assessed in case table fruits are desired, considering that the selection of genotypes that yield great fruit can have a thinner peel.…”