Chilling injury as an indicator of critical temperature for cold storage of guava (Psidium guajava L.) cv. Allahabad Safeda. (12th December 2006)

• Record Type: Journal Article
• Authors: Tiwari, Suresh; Tandon, D.K.; Esguerra, Elda B.
• Is Part Of: International journal of postharvest technology and innovation. Volume 1:Number 2(2006)
• Page Start: 170
• Page End: 177
• Publication Date: 2006-12-12
• Subjects: peel browning -- chilling injury -- guava -- ion leakage -- pitting -- critical temperatures -- cold storage -- relative humidity -- fruits -- postharvest -- membrane damage -- desiccation -- fruit ripening; Crops -- Postharvest technology -- Periodicals; 631.56
• Languages: English
• ISSNs: 1744-7550

Abstract

The critical temperature for cold storage of guava cutivar Allahabad Safeda and the changes in physico-chemical attributes during its storage were studied. Fruits were stored at 5, 8 and 15° C with 85–90% relative humidity and withdrawn weekly from cold storage and kept at ambient condition (18–20° C and 65–70% RH) for analysis. Chilling Injury (CI) symptoms, characterised by browning of peel, development of pitting on fruit surface and desiccation of fruit, appeared after 2 weeks in the fruits stored at 5° C. These symptoms became more aggravated when the storage at ambient condition prolonged upto 6 days and when the fruits did not ripen uniformly. The CI symptoms in the fruits stored at 5° C showed membrane damage, i.e. higher electrolyte leakage values and low ethylene levels. However, the fruits stored at 8 and 15° C did not exhibit any symptoms of CI and ripened well until 3 weeks of cold storage.