Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity
Introduction
In general, fruits are harvested after having reached a physiological maturity stage, when development is completed and growing has ceased. From this point on, post-harvest ripening begins, and fruits acquire the organoleptic characteristics to be consumed (Manrique and Lajolo, 2004, Watada, 1986). The guava (Psidium guajava) is a native fruit of the American tropics. It is commercially important because of its flavor and aroma. It is nutritionally important due to its excellent source of vitamin C, niacin, riboflavin and vitamin A. The types and amounts of sugars determine the flavor of guavas. Generally, total sugars increases initially and then decreases during ripening. However, the relative proportions of its chemical composition change according to the cultivar and environmental conditions such as the climate and soil. Depending on the cultivar, the flavor compound may accumulate at different proportions during ripening, and thus may result in guava fruits having distinctive aroma and tastes. (Ali and Lazan, 1997, MacLeod and Troconis, 1982). In this study, the influence of different stages of maturation in the volatile and non-volatile chemical composition of the white guava was investigated.
Section snippets
Fruits
Cultivar Cortibel Guava fruits (Psidium guajava), were harvested from different trees in the southeast region of Brazil, in Santa Tereza City, Espírito Santo state. The fruits were harvested in February, in the morning and at random. The experiments were carried out at the Food Process Laboratory of Universidade Estadual do Norte Fluminense (State University of Northern Rio de Janeiro state). The fruits were cleaned and sanitized in sodium hypochlorite solution at 120 ppm for 15 min and wiped dry
Non-volatiles analyses
Table 1 shows the results of color, pH, titratable acidity, total soluble solids, sugars and vitamin C in white guava fruits at different stages of maturity. The results are the average of three replications.
Acknowledgements
We thank FENORTE and FAPERJ for their financial support.
References (22)
- et al.
Compositional changes during guava fruit ripening
Food Chemistry
(2003) - et al.
Changes in chemical composition of guava fruits during development and ripening
Food Chemistry
(1997) - et al.
Volatiles flavor components of guava
Phytochemistry
(1982) - et al.
Guava
- AOAC (1984). Official methods of analysis (14th ed., pp. 420–423). Washington,...
- et al.
A quantitative estimate of ascorbic and isoascorbic acid by hight performance liquid Chromatography application to citric juices
Journal of Liquid Chromatography
(1993) Use of controlled atmospheres to retard deterioration of produce
Food technology
(1980)- et al.
Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidium guajava Linn) fruits
Journal of Agricultural and Food Chemistry
(1992) - et al.
Trapping of soursop (Annona muricata) juice volatiles on porapaq Q by suction
Journal Science Agriculture
(1983) - et al.
Fatty acid hidroperoxide lyase in plant tissues: volatile aldehyde formation from linoleic and linolenic acid
HPLC in food analyses
Cited by (124)
Hydrogel-enzyme micropatch array format for chemical mapping: A proof of concept
2023, Biosensors and BioelectronicsPsidium guajava: An Insight into Ethnomedicinal Uses, Phytochemistry, and Pharmacology
2024, Combinatorial Chemistry and High Throughput ScreeningFruit Freshness Monitoring Employing Chemiresistive Volatile Organic Compound Sensor and Machine Learning
2023, ACS Applied Nano Materials