Effect of hydro-cooling and immersion in salicylic acid and citric acid on quality and storability of guava fruits (psidium guajava l. )‎

Abstract EN

Guavas is a perishable fruit has a very short postharvest life this generates the necessity to search for new technologies to extend fruit life.

The objective of this study was to determine the beneficial effects of hydro-cooling, salicylic acid (SA) and citric acid (CA) as postharvest applications on guava (Psidium guajava L.

) fruit quality during cold storage.

Mature (yellowish-green) and freshly-harvested guava fruits were subjected to pre-cooling by using tap water at 2^oC for 10minutes (Hydro-cooling) and/or combined with SA and CA at 2 and 4mM and control (tape water) as dipping solutions, followed by storage at 10^oC and 90-95% relative humidity for 28 days.

The results cleared that, Hydro-cooling companied with SA at 4mM postharvest treatment recorded the lowest fruit weight loss % , decay % , total sugars, SSC% , pectin methylesterase activity and retarded fruit color changes (Hunter “L”, “b” and “a”) as compared with others treatments till 28 days of cold storage.

Furthermore, it maintained higher fruit firmness, acidity% , and vitamin C content during all storage (7, 14, 21 and 28 days) periods and extended fruit shelf life after storage as compared to control.

The results suggested that, hydro-cooling technique combined with dipping in SA at 4mM postharvest treatment could be use for maintain guava fruit quality under cold storage at 10^oC and 90-95% RH.

for 28days and prolong guava fruits shelf life.