Physicochemical study of crystal guava fruit (Psidium guajava l. var. crystal) on differences in maturity and storage temperature
1 Faculty of Agriculture, Udayana University, Denpasar (80361), Bali, Indonesia.
2 Faculty of Agricultural Technology, Udayana University, Denpasar (80361), Bali, Indonesia.
Research Article
Open Access Research Journal of Biology and Pharmacy, 2023, 07(01), 043–049.
Article DOI: 10.53022/oarjbp.2023.7.1.0013
Publication history:
Received on 01 January 2023; revised on 11 February 2023; accepted on 14 February 2023
Abstract:
Crystal guava is a type of guava that has a variety of superiority compared to other types of guava so that this type of guava has a fairly high economic value. Just like other fruits, guava is a horticultural commodity that is prone to damage during storage. The purpose of this study was to determine the best level of fruit maturity and storage temperature to maintain the physical and chemical properties of Crystal guava fruit during storage. This research used split plot randomized block design with two factors and three replications. The main factor was storage temperature consist of three levels, i.e., room temperature (Sr), air conditioner refrigerated temperature (Sa), and refrigerator temperature (Sk). An additional factor was the maturity level of the fruit based on the color of the fruit when it is harvested which consists of three levels, i.e., fruit with green skin (Wh), fruit with light green skin (Wm), and fruit with yellowish green skin (Wk). The results showed that refrigerator temperature provided the best physicochemical properties with the lowest increase weight loss and the lowest decrease fruit water content. In additional factors, the maturity level of light green gives the best physicochemical properties with the lowest increase weight loss and the lowest decrease fruit water content.
Keywords:
Crystal guava; Maturity; Physicochemical; Storage; Temperature
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0