The present study aimed to extend fresh-cut guava life and retain quality using safe compounds without affecting quality or palatability. Different concentrations of ascorbic acid, citric acid and calcium lactate were used before storage at 5°C for 12 days in two successive seasons. It has been found that citric acid at 2% was the most effective in the case of fresh-cut guava compared to untreated ones in different traits under study in terms of general appearance, total soluble solids/acid ratio, colour changes, browning index and decay percentage. Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid. While, calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control.
Khedr, E., & Ali, M. (2017). APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA. Egyptian Journal of Agricultural Sciences, 68(3), 293-303. doi: 10.21608/ejarc.2017.212733
MLA
E. H. Khedr; M. R. Ali. "APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA". Egyptian Journal of Agricultural Sciences, 68, 3, 2017, 293-303. doi: 10.21608/ejarc.2017.212733
HARVARD
Khedr, E., Ali, M. (2017). 'APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA', Egyptian Journal of Agricultural Sciences, 68(3), pp. 293-303. doi: 10.21608/ejarc.2017.212733
VANCOUVER
Khedr, E., Ali, M. APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA. Egyptian Journal of Agricultural Sciences, 2017; 68(3): 293-303. doi: 10.21608/ejarc.2017.212733
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