Abstract
This study investigates the impact of storage temperature and cold shock treatment (CST) on the postharvest quality and shelf life of guava fruits. Guavas were stored at varying temperatures (4°C, 6°C, 8°C, and 10°C) for 25 days to evaluate the incidence of chilling injury (CI) and determine optimal storage conditions. Results indicated that the best storage temperature was 6°C, which effectively maintained fruit quality by inhibiting CI, controlling weight loss, and preserving soluble solid content and soluble sugars. Further analysis on the effect of CST on guavas showed that longer cold shock durations (6, 9, and 12 h) before storage at a constant 4°C improved the storage quality and shelf life significantly by decreasing the CI rates, reducing weight loss, maintaining firmness, and improving the fruit’s nutritional quality. Notably, a 12-h CST yielded the best outcomes, evidenced by the lowest malondialdehyde (MDA) content and the highest increases in proline and soluble protein content - biomarkers of enhanced cold tolerance and reduced CI. Additionally, CST was found to modulate the reactive oxygen species (ROS) metabolism, increasing the activity levels of key antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX), alongside higher contents of ascorbic acid. The study identified a correlation between the length of cold shock and improved antioxidant capacity, crucial for extending guava’s shelf life and preserving quality during cold storage. These findings have significant implications for the postharvest management of guava, recommending 6°C storage and 12-h CST as effective strategies for extending shelf life and ensuring quality in cold storage settings.
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Claims 7
Claim · model-written summary
Storage at 6°C best maintained guava quality, limiting chilling injury and weight loss while preserving sugars and soluble solids.
- Taxon
- guava
Psidium guajavat0 - Treatment
- 6°Ce0
- Outcome
- fruit qualitye0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the best storage temperature was 6°C, which effectively maintained fruit quality by inhibiting CI, controlling weight loss, and preserving soluble solid content and soluble sugars”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
Longer cold shocks improved guava storage quality and shelf life at 4°C by reducing chilling injury and weight loss.
- Taxon
- guavaPsidium guajavat0
- Treatment
- longer cold shock durations (6, 9, and 12 h)e0
- Outcome
- storage quality and shelf lifee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longer cold shock durations (6, 9, and 12 h) before storage at a constant 4°C improved the storage quality and shelf life significantly by decreasing the CI rates, reducing weight loss, maintaining firmness, and improving the fruit’s nutritional quality”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
A 12-hour cold shock gave the lowest malondialdehyde content.
- Taxon
- guavaPsidium guajavat0
- Treatment
- 12-h CSTe0
- Outcome
- malondialdehyde (MDA) contente0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a 12-h CST yielded the best outcomes, evidenced by the lowest malondialdehyde (MDA) content”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
A 12-hour cold shock gave the highest increases in proline and soluble protein.
- Taxon
- guavaPsidium guajavat0
- Treatment
- 12-h CSTe0
- Outcome
- proline and soluble protein contente0
- Direction
- highest increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a 12-h CST yielded the best outcomes, evidenced by the lowest malondialdehyde (MDA) content and the highest increases in proline and soluble protein content”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
Cold shock increased antioxidant enzyme activity and ascorbic acid content.
- Taxon
- guavaPsidium guajavat0
- Treatment
- CSTe0
- Outcome
- activity levels of key antioxidant enzymese0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CST was found to modulate the reactive oxygen species (ROS) metabolism, increasing the activity levels of key antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX), alongside higher contents of ascorbic acid”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
Longer cold shock was correlated with better antioxidant capacity.
- Taxon
- guavaPsidium guajavat0
- Treatment
- length of cold shocke0
- Outcome
- antioxidant capacitye0
- Direction
- improvede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a correlation between the length of cold shock and improved antioxidant capacity”
t0“guava (Psidium guajava L.)”
Claim · model-written summary
The authors recommend storage at 6°C and a 12-hour cold shock to extend guava shelf life.
- Taxon
- guavaPsidium guajavat0
- Treatment
- 6°C storage and 12-h CSTe0
- Outcome
- extending shelf life and ensuring qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“recommending 6°C storage and 12-h CST as effective strategies for extending shelf life and ensuring quality”
t0“guava (Psidium guajava L.)”
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.