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UV-C Irradiation Enhances the Quality and Shelf-Life of Stored Guava Fruit via Boosting the Antioxidant Systems and Defense Responses

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Abstract

Guava is a popular fruit of the tropics and subtropics region due to its enormous health potential. High ethylene evolution, poor postharvest handling, and insufficient postharvest treatments limit its shelf life. The present study explored the role of UV-C light (1.6, 2.0, and 2.4 kJ m−2) on physicochemical parameters, antioxidative compounds, and defense-related enzymes in cold-stored guava. The results demonstrated that UV-C (2.0 kJ m–2) significantly delayed weight loss (8.12%), firmness loss (3.94 N), and decay incidence (9.63%) in guava fruits. Likewise, UV-C treatment enhanced bioactive compounds such as total phenols (251.42 mg GAE 100 g–1 FW), flavonoids (80.86 mg CE 100 g–1 FW), ascorbic acid (160.20 mg 100 g–1 FW), and antioxidant capacity (4.17 µmol TE g–1 FW) as compared to control. The UV-C (2.0 kJ m−2) was also effective against defense enzymes reporting higher levels of catalase (2.18-fold), superoxide dismutase (1.34-fold), peroxidase (1.44-fold), and proline (1.19-fold) activity. In addition, the 2.0 kJ m−2 dose of UV-C light also displayed the elevated activity of the phenylalanine ammonia-lyase (1.71-fold) enzyme. Further, multiple linear regression analysis suggested that test defense chemicals and antioxidant systems contributed 97.62, 99.71, and 89.99% variation in physiological weight loss, firmness, and decay incidence, respectively. Finally, the current study suggests that UV-C treatment of 2.0 kJ m−2 offers a non-chemical and eco-friendly method to extend the shelf life of cold-stored guava fruits by 20 days via upregulating the levels of defense chemicals and antioxidant systems while preserving their quality.

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Acknowledgements

The authors thank the students and technicians of the Division of Food Science and Postharvest Technology and the Division of Fruits and Horticultural Technology (ICAR-Indian Agricultural Research Institute) for their help with fruit, laboratory, and analytical activities for this research.

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Authors and Affiliations

  1. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India

    M. Menaka, Ram Asrey, B. R. Vinod, Sajeel Ahamad, Nirmal Kumar Meena & Chander Bhan

  2. Agriculture University, Kota, Rajasthan, 326023, India

    Nirmal Kumar Meena

  3. Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India

    Amit Kumar Goswami

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  1. M. Menaka
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  2. Ram Asrey
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Contributions

Menaka M: conceptualization; resources; validation; visualization; writing—original draft. Ram Asrey: supervision; validation; writing—review and editing. Vinod B R: investigation; resources; review and editing. Sajeel Ahamad: investigation; resources. Nirmal Kumar Meena: validation; review and editing. Chander Bhan and Amit Kumar Goswami: reviewing and editing.

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Menaka, M., Asrey, R., Vinod, B.R. et al. UV-C Irradiation Enhances the Quality and Shelf-Life of Stored Guava Fruit via Boosting the Antioxidant Systems and Defense Responses. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03338-8

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