Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L)
The studies on guava (var.Vietnamese) precooled at 0 hr(immediately) and 4 hr after harvest,and stored at 5°C and 10°C were carried out. Guava stored at 10°C was able to undergo a ripening process. Chilling injury was observed at sec storage. Precooling did not seem to have any beneficial effect...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1991
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8350/1/FSMB_1991_2_A.pdf |
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| Summary: | The studies on guava (var.Vietnamese) precooled at 0 hr(immediately) and 4 hr after harvest,and stored at 5°C and
10°C were carried out. Guava stored at 10°C was able to undergo
a ripening process. Chilling injury was observed at sec storage. Precooling did not seem to have any beneficial effect
on guava.The characteristics considered were weight loss ,
colour change of skin, hardness, soluble solids content, pH,
titratable acidity and as corbic acid content.
The effects of various surface treatments on 'Vietnamese'
guava with LDPE shrink and cling wrap packaging, 1%, 5%, 10%
and 20% liquid paraffin, 10% and 20% palm oil.0.75% and 1%
semperfresh (fatty acid sugarester), and 2% and 3% starch on
the storage life at 10˚C were studied. LDPE shrink wrap
packaging was most effective in reducing the weight loss and maintaining the hardness of guava. The skin colour of guava was
maintained by 20% palmoil until 8 weeks storage. Among the
treatments , only cling wrap packaging could maintain the
as corbic acid content o f the guava until 8 weeks storage.
Twenty percent palm oil surface coating was found to be the
mo s t effective treatment for maintaining the quality of fresh
guava stored for 8 weeks at 10°C, followed by shrink wrap and
cling wrap packaging. Semperfresh was less effective and
paraffin was not suitable for guava, as it caused skin
lesioning and impart an unfavourable flavour to the fruit.
Starch surface coating caused greater deterioration of guava
than in control, untreated fruit.
At room temperature, the effect sofcysteine HCI and
sodium metabisulphite on candied and pickled dried guava were
studied. Higher as corbic acid retention and less colour change
were observed in candied dried guava than pickled dried guava.
0.024% cysteine HCI was found to be more effective at
maintaining the as corbic acid content and colour compared to 1%
sodium metabisulphite. |
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