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Delay of Ripening of Guava with Chlorination and Packaging Technique

M. M. Rahman
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, September 2014.

M. Miaruddin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, September 2014.

M. H. H. Khan
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, September 2014.

S. Pervin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, September 2014.

Abstract/ Executive Summary:

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of guava using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Guava fruits pre-treated with chlorine water, transporting in plastic crates and then packaging in sealed polypropylene is the best for quality and shelf life for 18 days of storage at ambient conditions considering its physical appearance, marketable quality and change of physico-chemical parameters. Beyond this storage period, rotting and decay of the fruits occurs rapidly, turn into faster softening and ripening, and hence lose marketable quality.

Keywords: Fruit, Guava, Postharvest, Packaging

Location: Natore district, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Guava

Objectives:

Objective of the study was to determine combinations of postharvest treatments and modified atmosphere packaging that are effective for improving storage of guava fruit at room temperature.

Methodology:

Commercial matured guava 'BARl Peyara-2' commonly known as "Thai Peyara" was obtained from local grower's orchard (Ahmedpur, Natore, Bangladesh) and transported in plastic crates to the laboratory of PHTD, BARl. The fruits were then sorted for freedom from visual defects, uniformity of developmental stage, weight and size, and then randomly divided into six treatment groups. All the groups except control treatment were treated with 200 ppm chlorine (chlorax) water. The modified atmosphere was created by making perforation in the polypropylene packets. The perforations on the polypropylene packets were made by using a puncher machine. The number of perforations on each packet was determined using the following calculation: Area of each packet = 28 cm x 26 cm = 728 sq cm Diameter of each hole (dia.of puncher rod) = 0.4cm. From these data numbers of perforations on the polypropylene packets were calculated and the perforations made accordingly. Six groups of 4 fruits each were stored in the perforated polypropylene packets. The treatments for MAP stored guava were arranged as follows: T₁= Sealed polypropylene, T₂ = 0.1% perforated PP, T₃ = 0.2% perforated PP, T₄ = 0.3% perforated PP, T₅ = 0.4% perforated PP, T₆ = Control (without PP). Flesh firmness of the guava fruit was measured using a Digital Firmness Tester (DFT 14, Agro Technologie, France) equipped with 5 mm diameter stainless probe. The tester was checked every day before use. Plunger of the tester was moved in and out about 10 times to ensure that it was running smoothly. Firmness was reported in kilogram-force/cm^-1 (kgf cm^-1), Measurements were taken at three different places of each fruit and mean was calculated. Guava external colour was evaluated with a Chroma Meter (Model CR-400, Minolta Corp., Japan). CIE L* a* b* coordinates were recorded using D65 illuminants and a 10° standard observer as a reference system. L* is lightness, a* (-greenness to +redness) and b* (-blueness to +yellowness) are the chromaticity coordinates. Before measurement, the equipment was calibrated against a standard white tile. Three readings were taken at different locations on each fruit, using 4 fruits from each treatment. For ascorbic acid measurement, 10 g pulp tissue was homogenized in 50 mL of 3% cold metaphosphoric acid (HP0₃) using a blender for 2 min and filtered through Whatman filter paper No. 2. The clear supernatant was collected for assaying ascorbic acid by 2,6-dichlorophenolindophenol titration following the method of Ranganna (1986). Ten milliliters of aliquot was titrated with 0.1 % 2,6-dichlorophenolindophenol solution until the filtrate changed to pink colour persisted for at least 15 seconds and the titration volume of 2,6-dichlorophenolindophenol was recorded. Prior to titration 2,6-dichlorophenolindophenol solution was calibrated by ascorbic acid standard solution. Ascorbic acid content was calculated according to the titration volume of 2,6-dichlorophenolindophenol and results were expressed as mg 100 g^-1 fresh weight. 13-carotene content was measured by spectrophotometer (T-80, PG Instrument Ltd., UK) at 45'm (Alasalvar et al., 2005). Again, 10 grams of pulp tissues was homogenized in 50 mL of distilled water for 2 min using a kitchen blender and filtered through Whatman filter paper No.2. The supernatant was collected in order to measure total soluble solids using a digital refractometer (Model NR 151) and expressed as percentage. The moisture content expressed as percentage was also determined by Oven Drying method. These methods were conducted according to Ranganna (1986).

Source of Information: Annual Research Report, 2013-2014, Postharvest Technology Division, BARI, Gazipur

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Guava fruits pre-treated with chlorine water, transporting in plastic crates and then packaging in sealed polypropylene is the best for quality and shelf life for 18 days of storage at ambient conditions considering its physical appearance, marketable quality and change of physico-chemical parameters. Beyond this storage period, rotting and decay of the fruits occurs rapidly, turn into faster softening and ripening, and hence lose marketable quality.

Knowledge Management: Report/Proceedings