ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Compositional changes during guava fruit ripening

Hind A. Bashir and Abu-Bakr A. Abu-Goukh ,

Food Chemistry Volume 80, Issue 4 , April 2003, Pages 557-563

2003

บทคัดย่อ

Compositional changes offruitpulp and peel during ripening of white- and pink-fleshed guavafruitswere studied. The white and pink guavafruitsexhibited a typical climacteric pattern ofrespiration. Fruittissue firmness decreased progressively, in a similar manner, in both guavafruittypes. Total soluble solids (TSS) and total sugars increased in pulp and peel of both guava types with decrease in flesh firmness. More increase in total sugars was observed after the climacteric peak ofrespiration.Reducing sugars and titratable acidity increased up to the full-ripe stage and then decreased. Ascorbic acid and phenolic compounds decreased continuously during ripening of the two types. The peel showed higher values of ascorbic acid, total protein and phenolic compounds than the plup. The white-fleshed guavas had higher levels of TSS, total sugars, reducing sugars. titratable acidity, phenolic compounds and ascorbic acid content then the pink-fleshedfruits.