บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest physical and biochemical changes of common and late types of seedy guava fruits during storage.

Hussein, A. M.; El-Sabrout, M. B.; Zaghloul, A. E.;

Alexandria Journal of Agricultural Research Year: 1998 Vol: 43 Issue: 3 Pages: 187-204 Ref: 29 ref.

1998

บทคัดย่อ

Postharvest physical and biochemical changes of common and late types of seedy guava fruits during storage.

Uniform fruits of common and late guava cultivars harvested at the full mature stage (yellowish colour) in 1993 and 1994 from a private orchard at Edfina, Egypt, were stored at 10 or 20 deg C for 3 weeks. Physical and biochemical changes during storage were recorded at weekly intervals. During storage, fruit firmness decreased significantly, but weight loss increased significantly, for both types of cultivars. Fruit soluble solids, reducing sugars, total sugars, pectin, peroxidase activity and polyphenol oxidase [catechol oxidase] activity increased significantly, whereas fruit acidity, ascorbic acid content, non-reducing sugars and total phenols decreased significantly, as storage period and temperature increased. It is concluded that common and late guava fruits should be stored at 20 deg C for a maximum of 1 week, but they can be stored for 3 weeks at 10 deg C. Late guava fruits showed better quality than common fruits at the end of the storage period.