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<p>Guava is a&#xa0;fruit of significant nutritional value, recognized for its vitamin C content, dietary fiber, and bioactive compounds. However, its rapid ripening and vulnerability to softening and microbial decay restrict postharvest longevity. The variation in shelf life among guava cultivars is primarily dependent on genotype and is influenced by physiological processes and biochemical changes, especially those related to cell wall-degrading enzymes. Gaining insight into genotype-specific postharvest responses is crucial for enhancing storage efficiency and minimizing losses.</p><p>This study assessed the postharvest quality alterations and enzymatic activities of four guava genotypes—‘Allahabad Safeda’ (AS), ‘Arka Kiran’ (AK), ‘Punjab Apple Guava’ (PAG), and ‘Malaysian Guava’ (MG)-which were stored under ambient conditions for 15&#xa0;days across two consecutive years. All genotypes displayed an increase in physiological loss in weight (PLW) and decay, along with a&#xa0;decline in firmness, sensory quality, and antioxidant levels during storage. Among the genotypes, AS exhibited the lowest deterioration, maintaining higher firmness, recording the lowest PLW (11.49%), and achieving superior sensory acceptability. The firmness of the fruit showed strong positive correlations with sensory quality (<i>r</i> = 0.634), total phenolic content (<i>r</i> = 0.951), and total pectin (<i>r</i> = 0.982), while negative correlations were noted with PLW and polyphenol oxidase activity. Principal component analysis indicated that PC1 (59.63%) was primarily influenced by attributes related to deterioration, while PC2 (23.19%) encompassed ripening-related characteristics such as sugars and total soluble solids.</p><p>The findings underscore notable genotypic variations in postharvest performance, with AS identified as the most shelf-stable genotype, making it suitable for prolonged storage and marketing under ambient conditions.</p>

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Fruit-Softening Enzymes, Sugars, and Phenolic Compounds Influence the Shelf Life of Fruits: A Comparative Study of Different-Colored Guava Genotypes

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Kirandeep Kaur,
  • Paras,
  • Ayush Gupta,
  • Gagandeep Kaur

摘要

Guava is a fruit of significant nutritional value, recognized for its vitamin C content, dietary fiber, and bioactive compounds. However, its rapid ripening and vulnerability to softening and microbial decay restrict postharvest longevity. The variation in shelf life among guava cultivars is primarily dependent on genotype and is influenced by physiological processes and biochemical changes, especially those related to cell wall-degrading enzymes. Gaining insight into genotype-specific postharvest responses is crucial for enhancing storage efficiency and minimizing losses.

This study assessed the postharvest quality alterations and enzymatic activities of four guava genotypes—‘Allahabad Safeda’ (AS), ‘Arka Kiran’ (AK), ‘Punjab Apple Guava’ (PAG), and ‘Malaysian Guava’ (MG)-which were stored under ambient conditions for 15 days across two consecutive years. All genotypes displayed an increase in physiological loss in weight (PLW) and decay, along with a decline in firmness, sensory quality, and antioxidant levels during storage. Among the genotypes, AS exhibited the lowest deterioration, maintaining higher firmness, recording the lowest PLW (11.49%), and achieving superior sensory acceptability. The firmness of the fruit showed strong positive correlations with sensory quality (r = 0.634), total phenolic content (r = 0.951), and total pectin (r = 0.982), while negative correlations were noted with PLW and polyphenol oxidase activity. Principal component analysis indicated that PC1 (59.63%) was primarily influenced by attributes related to deterioration, while PC2 (23.19%) encompassed ripening-related characteristics such as sugars and total soluble solids.

The findings underscore notable genotypic variations in postharvest performance, with AS identified as the most shelf-stable genotype, making it suitable for prolonged storage and marketing under ambient conditions.