Vol. 12, Issue 8 (2023)

Author(s):
Gulbadan Kaur and Suman Bodh

Abstract:
The guava fruit (Psidium guajava) is a tropical fruit that is available during specific seasons. It is packed with antioxidants, vitamin C, and polyphenol compounds. However, when kept under normal conditions, the fruit cannot be stored for an extended duration because it ripens quickly, becomes soft suddenly, and is prone to fungal growth. The objective of this study was to examine how treating guava fruits with 1-methylcyclopropene (1-MCP) influences the process of senescence and the overall physicochemical quality of the fruits after they are harvested. The fruits were subjected ton were immersed in different concentrations of 1-MCP (300, 600, 900, and 1200 nLL^-1) for 15 minutes, while a control group was immersed in distilled water and stored for 12 days at ambient conditions. The findings indicated that the application of 1-MCP at a concentration of 600 nLL^-1 resulted in the lowest weight loss (10.95%) compared to the control group. It also effectively maintained the highest level of firmness (4.36 mg/cm²), whereas the control group exhibited the lowest firmness. The occurrence of decay was minimized (22%) in the 1-MCP (600 nLL^-1) treated group, while the control group experienced the highest decay rate (50.67%). Additionally, the 1-MCP treatment (600 nLL^-1) played a significant role in preserving the fruit's quality by reducing the degradation of total soluble solids (TSS), highest brix-acid ratio and highest level of non-reducing sugars compared to the control group. Furthermore, the 1-MCP treatment (600 nLL^-1) contributed to maintaining the maximum content of ascorbic acid, antioxidants, flavonoids, and total sugars. 1-MCP also retained the highest percentage of reducing sugars and titratable acidity in the fruits. Based on organoleptic parameters such as aroma, texture, flavor, and appearance, the 1-MCP treatment at 600 nLL^-1 received the highest overall acceptability rating of 5.88 at the end of the storage period.