Quality of minimally processed guava with different types of cut, sanification and packing

Lima, Marise; Pires, Edleide Maria Freitas; Maciel, Maria Inês Sucupira; Oliveira, Vanusa Alves

doi:10.1590/s0101-20612010000100012

Cited by 7 publications

(7 citation statements)

References 12 publications

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“…Previous study reported that NaDCC was used as a chloric antibacterial agent (Fig. 1) in raw vegetables and fruits [21, 23, 25] and NaDCC was efficient in the control of antifungal infection of harvested guava and paprika [25, 26]. In this study, it was found that NaDCC showed a potential in delaying fruit ripening and maintaining firmness.…”

Section: Resultssupporting

confidence: 52%

Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Chen

et al. 2018

Chemistry Central Journal

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Banana as a typical climacteric fruit soften rapidly, resulting in a very short shelf life after harvest. Sodium dichloroisocyanurate (NaDCC) is reported to be an effectively antibacterial compound. Here, we investigated the effects of NaDCC on ripening and senescence of harvested banana fruit at physiological and molecular levels. Application of 200 mg L−1 NaDCC solution effectively inhibited the ripening and senescence of banana fruit after harvest. NaDCC treatment reduced greatly ethylene production rate and expressions of genes encoding 1-aminocyclopropane-1-carboxylate synthetase, 1-aminocyclopropane-1-carboxylate oxidase, ethylene-responsive transcription factor and EIN3-binding F-box protein. Meanwhile, NaDCC treatment down-regulated markedly the expressions of xyloglucan endotransglucosylase/hydrolase and pectinesterase genes. Furthermore, NaDCC treatment affected significantly the accumulation of ripening-related primary metabolites such as sugars and organic acids. Additionally, NaDCC treatment decreased the production of hydroxyl radical and increased 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, reducing power and hydroxyl radical scavenging activity. In conclusion, NaDCC delayed effectively the ripening and senescence of harvested banana fruit via the reduced ethylene effect and enhanced antioxidant activity.Electronic supplementary materialThe online version of this article (10.1186/s13065-018-0503-5) contains supplementary material, which is available to authorized users.

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Section: Resultssupporting

confidence: 52%

Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Chen

et al. 2018

Chemistry Central Journal

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“…Guava (Psidium guajava L.) is considered one of the most vital fruits, is also known as the apple of tropical and subtropical countries, and has experienced high consumer demand [1][2][3][4]. In the last decade, the demand for minimally processed agriculture and horticultural products with freshness, nutritional quality, and safety has increased worldwide among consumers [5]. The commercial demand for guava fruits is increasing due to their inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Yadav

Kumar

Upadhyay‬

et al. 2022

Plants

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Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

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“…A menor perda de água na embalagem PET (1,2725 %) pode ser explicada pelo fato de essa embalagem não permitir a perda de água em excesso para o meio externo, sendo retida dentro da embalagem, fato comprovado pela maior condensação de água dentro da embalagem. O mesmo ocorreu com Lima et al (2010) que, trabalhando com goiabas cv. Paluma minimamente processadas e armazenadas a 3 ± 1 ° C, observaram que as embalagens PET não foram apropriadas como era esperado, sendo que o acúmulo de condensação de água foi observado na superfície interna da tampa da embalagem, começando no segundo dia de armazenamento, comprometendo assim o aspecto geral do produto.…”

Section: Resultsunclassified

“…SASSAOKA, MINIMAMENTE... O mesmo ocorreu para acidez titulável, em que as goiabas armazenadas na embalagem PET apresentaram uma AT superior (0,364 g ácido cítrico 100 -1 gramas de polpa) à das goiabas acondicionadas na bandeja de isopor com filme plástico (0,343 g ácido cítrico 100 -1 gramas de polpa). Lima et al (2010) observaram que as médias de AT em frutos de goiaba cv. Paluma minimamente processados e embalados em embalagem PET e embalagem PSPVC e armazenados por nove dias a 3 ± 1 º C mantiveram-se entre 0,63 e 1,10 mg de ácido cítrico 100 -1 gramas de polpa, respectivamente, sem diferença estatística.…”

Section: Resultsunclassified

“…Os resultados encontrados discordaram dos observados por Mattiuz et al (2003), que verificaram manutenção do conteúdo de sólidos solúveis ao longo do armazenamento em goiabas 'Paluma' e 'Pedro Sato'. Lima et al (2010) observaram que os teores de sólidos solúveis (SS) mantiveram valores num intervalo entre 8,80 e 10,53 ºBrix em goiabas cv. Paluma minimamente processadas, armazenadas por nove dias a 3° C. Para as embalagens em função do tempo, a PET obteve comportamento linear ascendente, partindo de 9,1 °Brix e chegando ao sexto dia com 10,7 °Brix.…”

Section: Resultsunclassified

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Vida-de-prateleira de goiabas, cv. Sassaoka, minimamente processadas e armazenadas em diferentes embalagens

et al. 2011

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O objetivo do trabalho foi estudar frutos de goiabeira da cultivar Sassaoka, submetidas ao processamento mínimo e armazenadas em dois tipos de embalagens por seis dias. O experimento foi conduzido no laboratório de Tecnologia de Alimentos, localizado na Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Câmpus de Ilha Solteira - SP. Os frutos foram levados ao laboratório e posteriormente lavados, desinfectados, descascados, escorridos e acondicionados nas embalagens. Os tratamentos foram: embalagem PET e em bandeja de isopor com filme plástico (14 µm), em quatro tempos. Os frutos foram armazenados durante seis dias, sob temperatura de 8ºC e umidade relativa de 80%. A cada dois dias de armazenamento refrigerado, foram retiradas três amostras de cada tratamento para as avaliações. Foram avaliados perda de massa, pH, sólidos solúveis, acidez titulável, vitamina C e aparência visual. A embalagem de isopor (bandeja) com filme plástico proporcionou melhor conservação quando comparada com a embalagem PET, mantendo os frutos em boas condições por até quatro dias após processados. A embalagem PET apresentou tendência de acumular água dentro da embalagem, desde o segundo dia de armazenamento, sendo inadequada para essa finalidade. Os teores de vitamina C e sólidos solúveis foram maiores no final do armazenamento na embalagem PET, assim como o pH e a acidez titulável.

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Quality of minimally processed guava with different types of cut, sanification and packing

Cited by 7 publications

References 12 publications

Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Vida-de-prateleira de goiabas, cv. Sassaoka, minimamente processadas e armazenadas em diferentes embalagens

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