Effect of storage temperature and ethylene treatment on Guava (Psidium guajava L.) fruit ripening
M. U. Reyes and R. E. Paull
Postharvest Biology and Technology Vol: 6 Issue: 3-4 Pages: 357-365
1995
บทคัดย่อ
Storage of guava (Psidium guajava L. cv. Beaumont) at 15°C
delayed deterioration of quarter-yellow and half-yellow fruit and allowed
gradual ripening of mature-green fruit to full color in 11 days. Ripening was
delayed most by the lowest temperature (10°C) for the mature-green
fruit, and decreasingly less for the riper fruit and higher temperatures (20°C).
Treating fruit with 100 
l l-1
ethylene (C2H4) at 20°C for 24 h resulted in a
significant increase in the rate of skin yellowing and softening of
immature-green fruit, whereas ethylene-treated mature-green and quarter-yellow
fruit did not differe from non-treated control fruit in rate of skin yellowing
and softening. Titratable acidity (TA) and total soluble solids (TSS) of fruit
at mature-green and later stages were not significantly affected by ethylene
treatment. Immature-green fruit, whether or not treated with ethylene, became
`gummy' and shrivelled during ripening and had a higher juice viscosity.