Abstract
This experiment was conducted during 2016 and 2017 seasons in Post-harvest Lab. Hort. Dept., Fac. Agric., Tanat University., Egypt to study the effects of Gum Arabic and /or calcium chloride on postharvest storage life and fruit quality of ‘Maamoura’ guavas during two consecutive seasons (2016 and 2017). Guava fruits were dipped for 3 min. into distilled water (control), Gum Arabic (GA, 10%), CaCl2 (CC1, 2%), CC2 (4%), GA (10%) + CC1 (2%) and GA (10%) + CC2 (4%). Treated and control fruits were stored at 7±1°C and 90±5% relative humidity (RH) for 24 days. The changes in physical and chemical characteristics of guava fruits were determined every eight days of cold storage. Results of this study indicated that, all postharvest treatments reduced the deterioration in physical and chemical characteristics compared to untreated fruits (control). In addition, combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments. These treatments minimized the fruit weight loss and decay percentages and maximized fruit marketable percentage as well as maintained fruit firmness and visual appearance score during storage. Moreover, these applications delayed color development by retained total chlorophyll content as well as maintained fruit contents in ascorbic acid and total acidity and reduced the total soluble solids and total soluble solids/acid acidity ratio during cold storage period. Ultimately, these applications increase total phenolic and antioxidant contents; also, prolonged shelf life period of guava fruits at (25±2°C and 65±5% RH) after end of cold storage period (24 days) as compared to control. Conclusively, combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride reduced the deterioration in physical and chemical characteristics compared to untreated fruits (control).
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Claims 11
Claim · model-written summary
All postharvest treatments reduced deterioration in physical and chemical characteristics of guava fruit compared with untreated fruit.
- Taxon
- GUAVA FRUITS
Psidium guajavat0 - Treatment
- postharvest treatmentse1
- Outcome
- deterioration in physical and chemical characteristicse1
- Direction
- reducede1
- Comparator
- untreated fruits (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e1“all postharvest treatments reduced the deterioration in physical and chemical characteristics compared to untreated fruits (control)”
Claim · model-written summary
Combined gum Arabic and calcium chloride treatments were superior to individual treatments.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- superiore2
- Direction
- superiore2
- Comparator
- individual treatmentse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
Claim · model-written summary
Combined treatments minimized fruit weight loss and decay percentages.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- fruit weight loss and decay percentagese3
- Direction
- minimizede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e3“These treatments minimized the fruit weight loss and decay percentages”
Claim · model-written summary
Combined treatments maximized the fruit marketable percentage.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- fruit marketable percentagee4
- Direction
- maximizede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e4“maximized fruit marketable percentage”
Claim · model-written summary
Combined treatments maintained fruit firmness and visual appearance score during storage.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- fruit firmness and visual appearance scoree5
- Direction
- maintainede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e5“maintained fruit firmness and visual appearance score”
Claim · model-written summary
Combined treatments delayed color development of guava fruit.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- color developmente6
- Direction
- delayede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e6“delayed color development by retained total chlorophyll content”
Claim · model-written summary
Combined treatments retained total chlorophyll content of guava fruit.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- total chlorophyll contente6
- Direction
- retainede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e6“delayed color development by retained total chlorophyll content”
Claim · model-written summary
Combined treatments maintained ascorbic acid and total acidity of guava fruit.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- ascorbic acid and total aciditye7
- Direction
- maintainede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e7“maintained fruit contents in ascorbic acid and total acidity”
Claim · model-written summary
Combined treatments reduced total soluble solids and the total soluble solids to acid ratio during cold storage.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloridee2
- Outcome
- total soluble solids and total soluble solids/acid acidity ratioe0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e2“combined treatments of 10 % of Gum Arabic with 2 or 4% of calcium chloride were superior to individual treatments”
e0“reduced the total soluble solids and total soluble solids/acid acidity ratio during cold storage period”
Claim · model-written summary
Postharvest applications increased total phenolic and antioxidant contents of guava fruit.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- these applicationse0
- Outcome
- total phenolic and antioxidant contentse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e0“these applications increase total phenolic and antioxidant contents”
Claim · model-written summary
Postharvest applications prolonged the shelf life of guava fruit after cold storage compared with control.
- Taxon
- GUAVA FRUITSPsidium guajavat0
- Treatment
- these applicationse0
- Outcome
- shelf life periode1
- Direction
- prolongede1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“GUAVA FRUITS”
e0“these applications increase total phenolic and antioxidant contents”
e1“prolonged shelf life period of guava fruits at (25±2°C and 65±5% RH) after end of cold storage period (24 days) as compared to control”
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