EFFECT OF STORAGE PERIOD ON VARIOUS PHYSIOLOGICAL, BIOCHEMICAL AND ENZYMATIC PARAMETERS OF GUAVA (Psidium guajava L.) FRUIT
Journal Title: Journal of Experimental Biology and Agricultural Sciences - Year 2017, Vol 5, Issue 0
Abstract
Guava is a climacteric fruit, undergoes rapid metabolic activities and hence has short shelf life. Therefore in order to ascertain its storage life, the physiological, biochemical and enzymatic changes during storage were studied. The data revealed that during storage the physiological loss in weight of fruit increased, whereas firmness, titratable acidity, ascorbic acid, total phenols and pectin content decreased. The total soluble solids, total sugars content increased up to 14 days of storage and thereafter declined. The activity of pectin methyl esterase was quite low at the time of harvest, increased commensurate with the storage period up to 14 days and then declined towards the end of storage period leading to softening of fruit.
Authors and Affiliations
MAHAJAN Bal Vipan Chander , GILL Karanbir Singh , Harvinder Singh DHALIWAL
Keywords
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- EP ID EP427754
- DOI 10.18006/2017.5(6).846.851
- Views 51
- Downloads 0
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