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Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature

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Abstract

The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G + US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane permeability and peroxidation were retarded by Ca-G + US for 4 min. Ca-G + US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxidant activity. In conclusion, the application of Ca-G + US for 4 min is feasible approach maintaining physicochemical quality such as peel color, texture and nutritional value of pink guavas during the short-term storage.

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Acknowledgements

Authors acknowledge Department of Agricultural Education, KMITL for laboratory facilities and instruments supports. We also thank Mr. Trus Kaesang for his technical help.

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Authors and Affiliations

  1. Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok, 10520, Thailand

    Suriyan Supapvanich, Wasetthee Sittiprasert & Chairat Techavuthiporn

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  1. Suriyan Supapvanich
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  2. Wasetthee Sittiprasert
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  3. Chairat Techavuthiporn
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Correspondence to Suriyan Supapvanich.

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Supapvanich, S., Sittiprasert, W. & Techavuthiporn, C. Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature. Food Sci Biotechnol 31, 285–294 (2022). https://doi.org/10.1007/s10068-022-01040-z

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