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<p>Guava (<i>Psidium guajava</i> L.) is a climacteric tropical fruit with high nutritional and nutraceutical value and a very short shelf life, particularly under ambient storage conditions, where temperature and relative humidity are uncontrolled. Rapid physiological and biochemical changes during storage lead to weight loss, softening, flavor deterioration, and nutrient depletion, causing substantial postharvest losses. This study investigated fruits of five guava varieties—CISH-Shweta, CISH-Lalit, CISH-Lalima, CISH-Dhawal and Arka-Kiran, harvested at the color-break stage and stored at 20 ± 3&#xa0;°C to evaluate changes in their key quality traits. Physiological weight loss (PLW), total soluble solids (TSS), titratable acidity, fruit firmness, specific gravity, and phenolic acids (gallic acid, catechin, ellagic acid, p-coumaric acid) were assessed on days 0, 3, and 6th day of storage. Sensory attributes, including color, texture, aroma, taste, and overall acceptability, were also evaluated. On harvest TSS recorded between 5.97° Brix (CISH-Lalit) to 9.70° Brix (Arka- Kiran), mimimum titrable acidity 0.60% in (CISH- Dhawal) and maximum (0.81%)was recorded in CISH- Lalit, while as, maximum firmness was 17.53&#xa0;kg&#xa0;cm<sup>−2</sup> in Arka Kiran and 14.03&#xa0;kg&#xa0;cm<sup>−2</sup> in CISH Shweta. The phenolics i.e. gallic acid was recorded maximum (169.41&#xa0;ppm) in Arka Kiran and (161.09&#xa0;ppm) CISH-Shwet, while CISH Dhawal was having higher concentration of chlorogenic acid (5.77&#xa0;ppm) and P-coumaric acid (2.61&#xa0;ppm) and catechin (66.95&#xa0;ppm) in Arka Kiran, and CISH-Shweta (58.94&#xa0;ppm). Results showed a progressive increase in TSS due to starch hydrolysis and sugar accumulation, while PLW, acidity, firmness, and phenolic content consistently declined. CISH-Lalima and CISH-Dhawal maintained better firmness, slower biochemical degradation and higher sensory scores up to six days, whereas Arka Kiran exhibited rapid softening, high PLW, and steep declines in acidity and phenolic compounds. CISH-Lalima and CISH-Dhawal were identified as superior cultivars for short-term ambient storage, offering potential to reduce postharvest losses and improve fruit quality where availability of cold storage infrastructure is limited.</p>

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Analysis of physiological and biochemical traits in guava fruits under ambient environment

  • 期刊论文

  • 发表日期：

    2026年2月10日

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  • K. K. Srivastava,
  • Dinesh Kumar,
  • Kundan Kishor,
  • Ningthoujam Samarendra Singh,
  • T. Damodaran,
  • S. R. Singh

摘要

Guava (Psidium guajava L.) is a climacteric tropical fruit with high nutritional and nutraceutical value and a very short shelf life, particularly under ambient storage conditions, where temperature and relative humidity are uncontrolled. Rapid physiological and biochemical changes during storage lead to weight loss, softening, flavor deterioration, and nutrient depletion, causing substantial postharvest losses. This study investigated fruits of five guava varieties—CISH-Shweta, CISH-Lalit, CISH-Lalima, CISH-Dhawal and Arka-Kiran, harvested at the color-break stage and stored at 20 ± 3 °C to evaluate changes in their key quality traits. Physiological weight loss (PLW), total soluble solids (TSS), titratable acidity, fruit firmness, specific gravity, and phenolic acids (gallic acid, catechin, ellagic acid, p-coumaric acid) were assessed on days 0, 3, and 6th day of storage. Sensory attributes, including color, texture, aroma, taste, and overall acceptability, were also evaluated. On harvest TSS recorded between 5.97° Brix (CISH-Lalit) to 9.70° Brix (Arka- Kiran), mimimum titrable acidity 0.60% in (CISH- Dhawal) and maximum (0.81%)was recorded in CISH- Lalit, while as, maximum firmness was 17.53 kg cm−2 in Arka Kiran and 14.03 kg cm−2 in CISH Shweta. The phenolics i.e. gallic acid was recorded maximum (169.41 ppm) in Arka Kiran and (161.09 ppm) CISH-Shwet, while CISH Dhawal was having higher concentration of chlorogenic acid (5.77 ppm) and P-coumaric acid (2.61 ppm) and catechin (66.95 ppm) in Arka Kiran, and CISH-Shweta (58.94 ppm). Results showed a progressive increase in TSS due to starch hydrolysis and sugar accumulation, while PLW, acidity, firmness, and phenolic content consistently declined. CISH-Lalima and CISH-Dhawal maintained better firmness, slower biochemical degradation and higher sensory scores up to six days, whereas Arka Kiran exhibited rapid softening, high PLW, and steep declines in acidity and phenolic compounds. CISH-Lalima and CISH-Dhawal were identified as superior cultivars for short-term ambient storage, offering potential to reduce postharvest losses and improve fruit quality where availability of cold storage infrastructure is limited.