RESPONSES OF GUAVA CV. KAMPUCHEA (PSIDIUM GUAJAVA LINN.) TO HYDROCOOLING TIME, STORAGE TEMPERATURE AND STORAGE DURATIONSILIP, J. JAMES, S.H. AHMAD, A.R. RUSSLY, W.A. WAN MOHAMMAD AND ASGAR ALI
The physical and chemical changes of guava were measured after being hydro-cooled (cooling time of '4,1/4 and 11/2) and stored at 5, 10 and 15°C for 6 weeks. The results showed that hydro-cooled fruit were significantly better in quality then control. Hydro-cooled fruit showed less changes of colour (from green to yellow), were brighter, had lower incident of browning and less weight loss. Soluble solids concentration and pH value of fruit were maintained. The different levels of cooling time showed significant effects on browning score of fruit. Cooling time at 1/, showed lower incidence of chilling injuries compared to V2 cooling time. Chilling injuries were also significantly higher at storage temperature of 5°C and increased with increasing duration of storage. The most suitable storage temperature for guava was at 10°C. At this temperature, hydro-cooled guava showed better visual appearances until 4 weeks of storage compared to 1 week at 5 and 15°C. In conclusion, this study showed that pre-cooling (by hydro-cooling) and cold storage temperature could maintain quality and extend the shelf life of guava.
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