Effect of postharvest calcium treatments on firmness of guava fruit
Author
dc.contributor.author
Alba Jiménez, J. E.
Author
dc.contributor.author
Vázquez Barrios, M. E.
Author
dc.contributor.author
Rivera Pastrana, D. M.
Author
dc.contributor.author
Escalona Contreras, Víctor
Author
dc.contributor.author
Mercado Silva, E.
Admission date
dc.date.accessioned
2019-05-31T15:18:16Z
Available date
dc.date.available
2019-05-31T15:18:16Z
Publication date
dc.date.issued
2018
Cita de ítem
dc.identifier.citation
Acta Horticulturae, Volumen 1194. 1194. ISHS 2018
Identifier
dc.identifier.issn
05677572
Identifier
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10.17660/ActaHortic.2018.1194.116
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/169263
Abstract
dc.description.abstract
The effects of different chelated glycine calcium solutions on the quality and firmness fruit of guava fruit (Psidium guajava L.) were studied. Five sets of 45 fruits of 'Media China′ guava were submerged in different solutions of Glycine-calcium (Ca-Metalosate®) (0, 0.02, 0.08 and 0.14 M) at vacuum (3.3 kPa) during 10 min, and then stored 20 days at 10°C. Fruit samples were analyzed every five days. The firmness (F), weight loss (WL), visual quality (VQ), total soluble solids (TSS), titrable acidity (TA), and electrolyte leakage (EL) were measured. At the end of storage, TSS, TA and EL did not show significant differences between treatments but the fruit treated with 0.08 M Glycine-Ca presented the highest firmness (3.09±1.18 N) and VQ as well as the lowest WL (9.69%), while control fruit showed the lowest firmness (1.68±1.3 N). The ripening process was not affected by the treatment suggesting that the application of postharvest calcium could maintain firmness and quality of guava fruits.