Effects of CA treatments on guava (Psidium guajava L.) fruit quality.
Benito-Bautista, P.; Mercado-Silva, E.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 212-218 Ref: 13 ref.
1997
บทคัดย่อ
The use of CA treatments to extend the shelf-life of guavas and to alleviate chilling injury was studied. Mature-green guava fruits (cv. Media China) were treated with air, 5% CO2 or 10% O2 for 24 h at 4 deg C and then stored in air at 4 deg and 10 deg for 2 and 3 weeks. Fruits were transferred to 20 deg for 3 days before evaluation. After 2 weeks at 10 deg plus 3 days, all fruits had developed yellow colour and were marketable, but the CO2-treated fruits were of higher quality. After 3 weeks at 10 deg , the control fruits were of poor quality compared with the CO2-treated fruits. Fruits stored at 4 deg had slightly higher acidity than fruits stored at 10 deg . Chilling injury was not observed in control fruits at 4 deg after 2 weeks. After 3 weeks at 4 deg , chilling injury was observed in control fruits whereas little chilling injury was observed in the CO2 treatments. The short-term CA treatments had modest effects on the respiration and ethylene production rates of fruits after transfer to 2
0 deg for ripening. Hue and firmness values were higher in CO2-treated fruits than in the controls, indicating that the CO2 treatments delayed ripening after transfer. The 5% CO2-treated fruits stored for 3 weeks ripened with their normal colour and were firmer than control fruits. The CO2 treatments slightly delayed ripening of the fruits after transfer to 20 deg C. There was not much benefit from the other CA treatments after the 3-week storage period. The sensory evaluation showed that this treatment could maintain texture, colour, taste and aroma at both 4 deg and 10 deg for 2 weeks and that guava fruits are very sensitive to modifications in O2 and CO2 concentrations.