Efficiency of Ultrasonic Treatment on Postharvest Quality and Bioactive Compounds of ‘Kim Ju’ Guava Fruit During Short-Term Storage at Room Temperature
Article Sidebar
Main Article Content
Abstract
The purpose of this recent work was to investigate the efficiency of ultrasonic (US) treatment on the postharvest quality and bioactive compounds of ‘Kim Ju’ guava fruits during storage at room temperature (RT) (28±1°C) for 6 d. The fruit samples were sonicated at 40 kHz and 150 w for 10 min. Visual appearance, colour attributes, weight loss, total soluble solids (TSS), titratable acidity (TA), texture, pectin substances, antioxidant activity, total phenols and flavonoids contents of the fruits were monitored during storage. The fruits treated with US had better visual appearance than that of untreated fruits. US treatment could delay weight loss but it had no effect on all colour attributes, TSS and TA of fruits. Fruit softening was inhibited by US treatment due to delay in the formation of increased soluble pectin and decreased insoluble pectin contents. Moreover, US treatment could enhance antioxidant activity and the total phenols and flavonoids contents. Nevertheless, there was no change of ascorbic acid content in fruits during storage. These results suggest that US treatment is an effective postharvest approach, which could preserve postharvest quality and level of bioactive compounds of ‘Kim Ju’ guavas during short-term storage at RT.
Keywords: guava; ultrasound; bioactive compound; firmness; fruit
*Corresponding author: Tel.: (+66) 900124901
E-mail: [email protected]
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Food and Agricultural Organization, 2011. Food and agricultural commodities production: guava, mango, and mangosteen. [online] Available at: http://www.faostat.fao.org/site/339/default.aspx.
National Bureau of Agricultural Commodity and Food Standards, 2010. Guava, The Royal Gazette, 127 Section 147D Special dated 21 December 2010. [online] Available at: web.acfs.go.th.
Ruzaina, I., Norizzah, A.R., Zahrah, M.S.H., Cheow, C.S., Adi, M.S., Noorakmar, A.W. and Zahid, A.M., 2013. Utilization of palmbased and beeswax coating on the postharvest-life of guava (Psidium guajava L.) during ambient and chilled storage. International Food Research Journal, 20(1), 265-274.
Supapvanich, S., Mahasap, B., Boonyaritthongchai, P., Techavuthiporn, C., Tepsorn, R. and Youryon, P., 2017. Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in ‘Kim Ju’ guava fruit during cold storage. Emirates Journal Food and Agriculture, 29(8), 620-628.
Eliane, B., Angelo, P.J., Ana, L.P., and Ricardo, A.K., 2005. Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene. Postharvest Biology and Technology, 35, 303-308.
Silip, J.J., 2013. Quality Characteristics of Guava (psidium guajava l. cv. kampuchea) in Response to Hydrocooling, Time, Storage, Temperature, and Storage Duration, MS. University Putra Malaysia, Malaysia.
Supapvanich, S., Kernprie, Y., Boonyaritthongchai, P., Techavuthiporn, C., Tepsorn, R. and Youryon, P., 2019. Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion. Emirates Journal Food and Agriculture, 31(5), 395-404.
McGuire, R., 1997. Market quality of guavas after hot-water quarantine treatment and application of carnuba wax coating. HortScience, 32(2), 271-274.
Goutam, M., Dhaliwal, H. S. and Mahajan, B.V.C., 2010. Effect of pre-harvest calcium sprays on post-harvest life of winter guava (Psidium guajava L.). Journal of Food Science and Technology, 47(5), 501-506.
Xu, Y., Zhang, L., Zhong, J., Shu, J., Ye, X. and Liu, D., 2013. Power ultrasound for the preservation of postharvest fruits and vegetables. International Journal of Agricultural and Biological Engineering, 6(2), 116-125.
Ding, T., Ge, Z., Shi, J., Xu, Y.T. Jones, C.L. and Liu, D.H., 2015. Impact of slightly acid electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits. LWT-Food Science and Technology, 60, 1195-1199.
Esua, O.J., Chin, N.L., Yusof , Y.A., and Sukon, R., 2019. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chemistry, 270, 113-122.
Bal, E., Kok, D. and Torcuk, A.I., 2017. Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri. Journal of Central European Agriculture, 18(3), 598-615.
Ling, C., Xu, J., Shao, S., Wang, L., Jin, P. and Zheng, Y., 2018. Effect of ultrasonic treatment combined with peracetic acid treatment reduces decay and maintains quality in loquat fruit. Journal of Food Quality, 2018, https://doi.org/10.1155/2018/7564056.
Wu, J. and Lin, L., 2002. Elicitor-like effects of low-energy ultrasound on plant (Panax ginseng) cells: induction of plant defense responses and secondary metabolite production. Applied Microbiology and Biotechnology, 59, 51-57.
Chen, B., Huang, J., Wang, J. and Huang, L., 2008. Ultrasound effects on the antioxidative defense systems of Porphyridium cruentum. Colloids and Surfaces B: Biointerfaces, 61, 88-92.
Wang, B., Zhao, H., Wang, X., Duan, Z., Wang, D. and Akio, S., 2002. Influence of sound stimulation on plasma membrane H+-ATPase activity. Colloids and Surfaces B: Biointerfaces, 25(3), 183-188.
Zhi, H., Liu, Q., Xu, J., Dong, Y., Liu, M. and Zong, W., 2017. Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides. Journal of the Science of Food and Agriculture, 97(15), 5202-5210.
A.O.A.C., 1990. Official Methods of Analysis of AOAC International. 16th ed. Washington, DC: Association of Official Analytical Chemists International.
Ahmed, A.R. and Labavitch, J.M., 1978. A simplified method for accurate determination of cell wall uronide content. Journal of Food Biochemistry, 1(4), 361-365.
Benzie, I.F.F. and Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70-76.
Slinkard, K. and Singleton, V.L., 1997. Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
Jia, Z., Tang, M. and Wu, J., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radical. Food Chemistry, 64, 555-559.
Hashimoto, S. and Yamafuji, K., 2001. The determination of diketo-Lgulonic acid, dehydro-L-ascorbic acid, and L-ascorbic acid in the same tissue extract by 2, 4-dinitrophenol hydrazine method. The Journal of Biological Chemistry, 147, 201-208.
Cao, S., Hu, Z. and Pang, B., 2010. Optimization of postharvest ultrasonic treatment of strawberry fruit. Postharvest Biology and Technology, 55(3), 150-153.
Joyce, E., Phull, S.S., Lorimer, J.P. and Mason, T.J., 2003. The development and evaluation of ultrasound for the treatment of bacterial suspensions: A study of frequency, power, and sonication time on cultured Bacillus species. Ultrasonics Sonochemistry, 10(6), 315-318.
da Silva, J.A.T, and Dobránszki, J., 2014. Sonication and ultrasound: impact on plant growth and development. Plant Cell, Tissue and Organ Culture, 117, 131-143.
Lo’ay, A.A. and Taher, M.A., 2018. Influence of edible coatings chitosan/PVP blending with salicylic acid on biochemical fruit skin browning incidence and shelf life of guava fruits cv. ‘Banati’. Scientia Horticulturae, 235, 424-436.
Nadar, S.S. and Rathod, V.K., 2017.Ultrasound assisted intensification of enzyme activity and its properties: a mini-review. World Journal of Microbiology and Biotechnology, 33, 170, https//doi.org/10.1007/s11274-017-2322-6.
Lagnika, C., Zhang, M. and Mothibe, K.J., 2013. Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, 82, 87-94.
Yeoh, W.K. and Ali, A., 2017. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage. Food Chemistry, 216 (1), 247-253.
Pan, Y., Chen, L., Pang, L., Chen, X., Jia, X. and Li, X., 2020. Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage. RSC Advances, 10(16), 9193-9202.