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<p>Rising consumer demand for fresh, ready-to-eat fruits has accelerated the search for rapid, reliable, and nondestructive methods to assess ripeness. Guava (<i>Psidium guajava</i>&#xa0;L.) is a&#xa0;nutritionally rich tropical fruit, widely consumed for its high vitamin&#xa0;C content, dietary fiber, antioxidants, and medicinal value, and it holds significant economic importance in the fresh fruit and processing industries. However, its rapid postharvest ripening and perishability necessitate accurate ripeness assessment to ensure quality and reduce losses. The objective of this study was to develop a&#xa0;rapid, nondestructive method for guava ripeness estimation with practical application in postharvest quality control. The study focused on an innovative approach using electrical impedance spectroscopy (EIS) to noninvasively detect the ripeness degree of guava with high precision. A&#xa0;strong inverse correlation was observed between impedance and the total soluble solids (TSS)/titratable acidity (TA) ratio, leading to the development of a&#xa0;predictive model (Impedance = −20.7 × (TSS/TA) + 2579.5; <i>R</i><sup>2</sup> = 0.965). Over a&#xa0;10-day storage period, guava sphericity declined from 0.979 to 0.942, and significant (<i>p</i> &lt; 0.05) weight loss was recorded, both being physical indicators of progressive ripening. Biochemical parameters including TSS, TA, and their ratio were closely monitored, reflecting metabolic changes influencing flavor and consumer appeal. Impedance varied inversely with TSS and TSS/TA, while a&#xa0;positive correlation with TA suggested potential links to phenolic build-up. Phase angle shifts across frequencies and storage duration revealed microstructural transformations in the fruit. Sensory evaluation reinforced that consumer acceptance closely aligns with impedance trends. Together, impedance magnitude and phase response provided a&#xa0;rich, nondestructive “signature” of ripeness. This technology offers significant potential for real-time postharvest quality assessment, enabling early decision-making to reduce spoilage, optimize supply chain management, and ensure delivery of guava fruits at optimal ripeness to consumers.</p> Graphic abstract <p></p>

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Development of Nondestructive Technology for Estimating Guava (Psidium guajava L.) Ripeness

  • 期刊论文

  • 发表日期：

    2026年1月16日

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  • Monika Kundu,
  • Prameela Krishnan,
  • Ananta Vashisth

摘要

Rising consumer demand for fresh, ready-to-eat fruits has accelerated the search for rapid, reliable, and nondestructive methods to assess ripeness. Guava (Psidium guajava L.) is a nutritionally rich tropical fruit, widely consumed for its high vitamin C content, dietary fiber, antioxidants, and medicinal value, and it holds significant economic importance in the fresh fruit and processing industries. However, its rapid postharvest ripening and perishability necessitate accurate ripeness assessment to ensure quality and reduce losses. The objective of this study was to develop a rapid, nondestructive method for guava ripeness estimation with practical application in postharvest quality control. The study focused on an innovative approach using electrical impedance spectroscopy (EIS) to noninvasively detect the ripeness degree of guava with high precision. A strong inverse correlation was observed between impedance and the total soluble solids (TSS)/titratable acidity (TA) ratio, leading to the development of a predictive model (Impedance = −20.7 × (TSS/TA) + 2579.5; R2 = 0.965). Over a 10-day storage period, guava sphericity declined from 0.979 to 0.942, and significant (p < 0.05) weight loss was recorded, both being physical indicators of progressive ripening. Biochemical parameters including TSS, TA, and their ratio were closely monitored, reflecting metabolic changes influencing flavor and consumer appeal. Impedance varied inversely with TSS and TSS/TA, while a positive correlation with TA suggested potential links to phenolic build-up. Phase angle shifts across frequencies and storage duration revealed microstructural transformations in the fruit. Sensory evaluation reinforced that consumer acceptance closely aligns with impedance trends. Together, impedance magnitude and phase response provided a rich, nondestructive “signature” of ripeness. This technology offers significant potential for real-time postharvest quality assessment, enabling early decision-making to reduce spoilage, optimize supply chain management, and ensure delivery of guava fruits at optimal ripeness to consumers.

Graphic abstract