Effect of Calcium Lactate and Modified Atmosphere Storage on Biochemical Characteristics of Guava Fruit

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• 作者：Muhammad Sameem Javed ; Muhammad Atif Randhawa ; Masood Sadiq Butt and Haq Nawaz
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：657-666
• 全文大小：365K
• ISSN：1745-4549

文摘

Freshly harvested guava were dipped in 1, 2 and 3% Calcium lactate solution for 5 min at room temperature and stored in a chamber at 5% CO₂ level where humidity and temperature were 80% and 10 ± 1C. The stored guavas were analyzed for total phenolic content, antioxidant activity sugars g/100 g (glucose, fructose and sucrose) and organic acids mg/100 g (citric acid, ascorbic acid, malic acid and tartaric acid). The total phenolic content and antioxidant activity in samples were decreased at termination of storage. The glucose, fructose and sucrose content in control sample were 2.73, 3.30 and 1.66 at the start of storage period which increased to 3.28, 3.66 and 2.08 at the 18th day then after, these declined to 3.22, 3.62 and 2.04 at end of storage, respectively. Citric acid and ascorbic acid content were decreased while malic acid and tartaric acid contents were increased at the termination of storage period.