Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity

https://doi.org/10.1016/j.foodchem.2005.07.061Get rights and content

Abstract

The effect of the maturation stages on the chemical composition and volatile compounds of the white Guava (Psidium guajava) Cv. Cortibel was investigated during three different stages. The stages were characterized by evolution of color, pH, titratable acidity, sugars, soluble solids, vitamin C and volatile components. The fruits were stored at 24 °C and air humidity of 74% for 13 days. The volatile extracts were obtained using headspace technique and analyzed using gas chromatograph/mass spectrometry (GC/MS) system. The titratable acidity and sugars decreased. The pH level and amount of vitamin C increased throughout progress of maturation. The behavior of volatile compounds of fruits in the three stages of maturation was: in immature fruits and those in their intermediate stage of maturation, were predominantly the aldehydes such as (E)-2-hexenal and (Z)-3-hexenal. In mature fruits, esters like Z-3-hexenyl acetate and E-3-hexenyl acetate and sesquiterpenes caryophyllene, α-humulene and β-bisabollene are present.

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.

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