Effect of Processing on the Nutritional and Sensory Properties of the Guava Pickle

ABSTRACTThis study examined the drying characteristics and quality of raw and marinated anchovy using a hot‐air‐assisted pilot‐scale infrared (IR) dryer. Anchovy was marinated with various Indian spice blends and dried for 3 h under controlled conditions. Four marinade formulations were tested: M1 (0.5% salt, 0.25% red chili powder, 0.25% turmeric powder), M2 (1% salt, 0.25% red chili powder, 0.25% turmeric powder), M3 (1% salt, 0.5% red chili powder, 0.5% turmeric powder), and M4 (0.5% salt, 0.5% red chili powder, 0.5% turmeric powder), along with a control. Both marination and drying time significantly affected the final moisture content (p ≤ 0.001). The highest drying rate was observed for M3 (1.442 g/g dry matter/h) and the lowest for raw anchovy (1.389 g/g dry matter/h). Tukey's analysis revealed significant differences in drying rates between M3 and other marinated samples, as well as between raw and certain marinated samples, highlighting the effect of marination on drying efficiency. The diffusion approach model worked best with M3 anchovy. Effective moisture diffusivity values ranged from 7.003 × 10−9 to 8.913 × 10−9 m2/s, with a highest value reported for M3. The results signify the opportunities to improve the hot‐air‐assisted infrared (IR‐HA) drying process and potentially reduce drying time and certainly energy usage. The findings emphasize that spice blends influence both drying characteristics and sensory attributes, offering valuable insights for refining marination strategies to enhance flavor, consistency, and product quality. Marinating before drying is recommended as a method to add the value to anchovy. The economic analysis revealed that the payback period for the IR‐HA dryer when used to dry marinated anchovy is 0.88 years.

Minimally processed guava (Psidium guajava L.) fruits cv. Lalit were compared with whole guava fruits for different quality attributes and shelf life during storage at 10 and 15°C. Whole and minimally processed guavas were analyzed for parameters, like total soluble solids, titratable acidity, ascorbic acid, total polyphenols, lycopenecontent, polygalacturonase activity and microbial load over a period of 15 days (d). Minimally processed fruits stored at 10°C showed relatively higher concentrations of ascorbic acid, polyphenols and lycopene, compared to whole guava fruits. Sensory evaluation results revealed that minimally processed fruits scored better than the whole guava fruits throughout the storage period, irrespective of the storage conditions. Bacterial load was low in both minimallyprocessed and whole guava fruits stored at 10°C, compared to fruits stored at 15°C. Hence, it can be concluded from this study that minimally processed guava retained quality attributes and bioactive compounds, compared to whole guava fruits during storage at 10°C. Thus, minimally processed guava fruits can serve as suitable alternative to whole guava fruits for consumers’ convenience as well as acceptance.

There has been an increase in the incidence of life style diseases like, obesity, diabetes mellitus, high blood pressure etc., in our society. Awareness regarding the role of food in causing these lifestyle diseases has also increased among the population. Print media and social media have also started highlighting the ill effects of poor food choices. In general people have become health conscious and acknowledge the importance of healthy food when compared to the easily available junk and fast food. The Corona pandemic has also increased the demand for healthy nutrition. Therefore, there is a need to develop products which will meet the demands of this ever-growing health conscious population. These newer products should be preservative free, natural and should also have health benefits. High levels of Low-density lipoprotein (LDL) cholesterol in an individual has been associated with a wide range of cardiovascular diseases. Omega-3 fatty acids play a significant role in lowering high LDL cholesterol levels. Omega-3 fatty acids also improve cognitive functions among all age groups. There are very few vegetarian foods which provide omega-3 fatty acids. Khakra is a popular traditional Gujarati snack prepared mainly from wheat flour. An attempt has been made to develop a healthy khakra enriched with protein and omega-3 fatty acids (Promega khakra). Various flours like, wheat flour, gram flour, jowar flour and seeds like flax seeds and chia seeds were used in the development of this healthy enriched khakra. Canola oil was used in the preparation of the enriched khakra. Different compositions and combinations were tried to arrive at an acceptable product. These variations were evaluated for their acceptability using a 9 point hedonic scale by 25 semi trained panelists. Sensory evaluation and statistical analysis revealed that khakras (V-1) made with the following ingredients wheat flour (32%), ground flax seeds (19%), jowar flour (6%), gram flour (6%), canola oil (23%), kasuri methi (5%), cumin seeds (3%), turmeric powder (2%), red chilli powder (2%) and salt (2%) was well accepted (7.64 ± 0.71) . Nutritional composition of the standardised khakra showed the following per 100gms: Energy 410.88 kcals, carbohydrates 49.66 g, protein 12.24 g, fat 22.85g, total fiber 9.38g, moisture 1.56 per cent, ash 4.31 percent. The omega-3 content was 2.6 per 100gm (2 promega khakras) which meets approximately 3/4th of the daily requirement of an adult. The healthy Promega khakras thus developed can be consumed by all age groups.

Botryosphaeriaceae species have a wide host range and a worldwide distribution. These fungal species can colonize several plant organs, such as the trunk, leaves and fruit. Some Botryosphaeriaceae species cause important diseases on persimmon, avocado and guava fruit. However, there is a lack of information regarding the mechanisms of penetration by Botryosphaeriaceae species on these tropical and subtropical fruits. This study aimed to better understand the mechanisms involved in fungal penetration, host specificity and aggressiveness of Botryosphaeria dothidea, Lasiodiplodia pseudotheobromae and Neofusicoccum parvum on avocado (Persea americana), guava (Psidium guajava) and persimmon (Diospyros kaki) fruit. Scanning electron microscopy (SEM) image analysis showed that in avocado fruit, the three studied Botryosphaeriaceae species penetrated through lenticels. In guava fruit, penetration through stomata was verified for Botryosphaeria dothidea and Neofusicoccum parvum. In persimmon fruit, an appressoria‐like structure was observed for B. dothidea, which suggests direct penetration. Disease incidence in wounded fruit was 24% higher than in non‐wounded fruit. L. pseudotheobromae and N. parvum showed differences in aggressiveness in guava fruit. The longest incubation period was observed for N. parvum inoculated on guava, with an average of 4.5 days, and the shortest incubation period was verified for B. dothidea inoculated on avocado, with an average of 2.8 days. The area under the disease progress curve (AUDPC) did not differ between Botryosphaeriaceae species on avocado, whereas on guava and persimmon fruit, the AUDPC was lower for B. dothidea. The information regarding penetration mechanisms and aggressiveness is important to improve postharvest disease control strategies.

Guava (Psidium guajava L.) is one of the commercially important fruit having a perishable nature. In this study, the effectiveness of various concentrations of Aloe vera gel as an edible coating and Calcium Chloride were examined on post-harvest quality of guava fruit stored at 5±1oC for 35 days. Treated guava fruit samples were studied for physicochemical properties (Fruit firmness, phenol content, physiological weight loss, respiration rate, decay index, pH, TSS, titratable acidity, ascorbic acid content, sugar acid-ratio) and sensory attributes (colour and flavour score). All the quality attributes were significantly affected by both treatment and storage intervals. The interaction effect of both treatment and storage duration also significantly affected all quality parameters. Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit. Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day. Keywords Aloe vera gel; Calcium Chloride; Edible coating; Guava; Post-harvest quality; Shelf life http://dx.doi.org/10.19045/bspab.2021.100058

Introduction: Psidium guajava L. of Myrtaceae family commonly known as guava is highly consumed by people all over the world and India holds first position in cultivating best variety of fruit. Each part of guava tree contains properties that can be used in treating various diseases. Guava leaves are generally considered as non-conventional food product as it is not consumed by the people. Both guava fruit and its leaves contain good amount of nutritional, medicinal properties and they are considered to be a good source of bioactive compounds. Nearly all of these bioactive components exhibit beneficial properties, including antimicrobial, anti-inflammatory, anticarcinogenic, and cardioprotective effects. These substances are valuable as food additives due to their antioxidant capabilities. Aim: This study focused on analyzing and comparing the bioactive compounds present in guava fruit and its leaves. Methodology: This study used fresh guava fruit and leaves that were dried and ground separately into a powder. Then, the powders were used for analysis of the bioactive compounds. Results: The results revealed that guava leaves showing higher phenolic content (125±0.5 mg GAE/g), alkaloid content (11.98±0.3 mg/g), tannin content (265±0.4 mg/l), flavonoid content (8.72±0.7 mg/g) while guava fruit had elevated terpenoid content (3.79±0.2 mg/g) and saponin content (0.5%±0.3). Conclusion: The findings show that the guava leaves aqueous contain a high content of bioactive compounds as compared to the guava fruit. Future studies can explore the therapeutic applications of guava bioactive compounds in pharmaceuticals and functional foods.

In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model.Practical applicationThe drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

Metabolic analysis of guava ( Psidium guajava L.) fruits at different ripening stages using different data-processing approaches

Fruit flies (Diptera: Tephritidae) are among the most important pests of fruits and vegetables in the world. In Ethiopia, orange (Citrus sp.) and guava (Psidium guajava L) production are highly impacted by fruit fly (Diptera: Tephritidae) infestation and endanger the contribution of these fruits to the national economy. This study was conducted in the orange and guava growing areas of South Wollo and Oromia administrative zone, Ethiopia. In these areas, little is known on fruit fly incidence and the extent of damage on orange and guava fruits. Therefore, the aim of this study was to assess fruit fly damage on orange and guava fruits. We measured fruit fly incidence and the extent of fruit damage in four districts of 20 fruit farms of two zones in 2016/17. Mean percent damage of orange fruits was significantly higher at Worebabo (44.4%) and Dawachefa (40.4%) than Tehulederi (34.4%) and Kalu (29.2%). Similarly, the mean number of fruit fly larvae per fruit was significantly higher at Worebabo (5.8%) and Dawachefa (5.8%) than at Tehulderi (3.5%) and Kalu (3.8%). Fruit fly caused higher guava fruit damage (33.3-66.7%) than sweet orange (29.2%-44.4%) of different districts. The severity of damage by fruit fly was high in all economically important fruits. The presence of one or more larvae in fruits results in 100% marketable losses. In conclusion the damage caused by fruit fly on both locations was significantly high and need due attention to reduce the direct losses on marketable fruits. Therefore, we recommend that timely monitoring and forecasting, as well as integrated fruit fly prevention methods should be in place.

Guavas is a perishable fruit has a very short postharvest life this generates the necessity to search for new technologies to extend fruit life. The objective of this study was to determine the beneficial effects of hydro-cooling, salicylic acid (SA) and citric acid (CA) as postharvest applications on guava (Psidium guajava L.) fruit quality during cold storage. Mature (yellowish-green) and freshly-harvested guava fruits were subjected to pre-cooling by using tap water at 2oC for 10minutes (Hydro-cooling) and/or combined with SA and CA at 2 and 4mM and control (tape water) as dipping solutions, followed by storage at 10oC and 90-95% relative humidity for 28 days. The results cleared that, Hydro-cooling companied with SA at 4mM postharvest treatment recorded the lowest fruit weight loss %, decay %, total sugars, SSC%, pectin methylesterase activity and retarded fruit color changes (Hunter “L”, “b” and “a”) as compared with others treatments till 28 days of cold storage. Furthermore, it maintained higher fruit firmness, acidity%, and vitamin C content during all storage (7, 14, 21 and 28 days) periods and extended fruit shelf life after storage as compared to control. The results suggested that, hydro-cooling technique combined with dipping in SA at 4mM postharvest treatment could be use for maintain guava fruit quality under cold storage at 10oC and 90-95% RH. for 28days and prolong guava fruits shelf life.

The present investigation was carried out at Post harvest Laboratory, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. The study was conducted in a completely randomized design with 11 treatments viz. T0- Control, T1- Aloe vera gel 1%, T2- Aloe vera gel 2%, T3- Corn starch (0.5%), T4- Corn starch 1%, T5- Cassava starch 1% with sunflower oil, T6- Cassava starch 2% with sunflower oil, T7- Cassava starch 3% with sunflower oil, T8- CaNO3 (0.5%), T9- CaNO3 1%, T10- Cassava starch 1% with sunflower oil and bee wax all of which were triplicated was conducted during the year 2023. The study faces several challenges, one of the primary difficulties being the need to ensure uniformity in applying the various physico-chemical treatments to the guava fruits in order to obtain reliable and comparable results. Additionally, controlling external factors like temperature and humidity during the postharvest period poses a significant challenge, as these factors must be managed carefully to accurately evaluate the impact of the treatments on the fruit's quality and shelf life. Out of 11 treatments applied the fruits treated with Corn starch (1%) and Corn starch (0.5%) had significantly better fruit quality over other treatments in respect of parameters i.e., Physiological loss in weight, Decay percent, Fruit firmness, Sensory evaluation test, T.S.S., pH, Titrability acidity and reducing sugar. The Aloe vera gel were also found to be significantly superior treatments over the control in respect of storage quality and shelf- life. Based on results obtained in the present study, it can be concluded that Corn starch 1% was found to be the most appropriate treatment in Guava cv. Dhawal on account of better shelf- life. Therefore, Corn starch 1% can be adopted with great success in Guava cv. Dhawal for physico-chemical traits, storage, quality and shelf-life on commercial scale.

The Coreidae Family is an important insect group because of its higher diversity of species and further to be found in different habitats. The species Hypselonotus fulvus (De Geer, 1773) and Leptogossus zonatus (Dallas, 1952) (Heteroptera: Coreidae) are phytophagous and can cause lots of damage in the agriculture and forestry area. Additionally, they can spread some agents responsible for plant diseases damaging the fruit quality and decreasing the value for market. The aims of this work were record the occurrence of H. fulvus and L. zonatus colonizing and feeding on guava ( Psidium guajava ) fruits in Sinop, Mato Grosso State, Brazil. We observed the presence of insects especially on mature fruits that could change the fruit characteristics, besides serving as an entrance for pathogens. This is the first record of H. fulvus and L. zonatus on guava fruits in Brazil. Even the fruits present possess deformation where the insects feed on; additionally studies are necessary to measure the economic damage of this insect on guava fruits.

The volatile constituents of guava (Psidium guajava, L.) fruit have already been investigated extensively and a large number of aroma components have been identified [1–3]. Among them the minor constituent 2-pentanethiol has been recognized to be responsible for the characteristic “tropical” aroma of this fruit [4]. The enantiomeric distribution of this sensorically attractive thiol has not been investigated to date. Stereochemical analysis of essential oils, fragrances, or flavors using enantioselective multidimensional gas chromatography (enantio-MDGC) is an established method for the control of their authenticity [5, 6]. Here we report the determination of the enantiomeric excess of 2-pentanethiol in guava fruit using enantio-MDGC with sulfur chemiluminescence detection (SCD) as selective method for the analysis of sulfur compounds.

ScopeKnown pharmacological activities of guava (Psidium guajava) include modulation of blood glucose levels. However, mechanistic details remain unclear in many cases.Methods and resultsThis study investigated the effects of different guava leaf and fruit extracts on intestinal glucose transport in vitro and on postprandial glucose levels in vivo. Substantial dose‐ and time‐dependent glucose transport inhibition (up to 80%) was observed for both guava fruit and leaf extracts, at conceivable physiological concentrations in Caco‐2 cells. Using sodium‐containing (both glucose transporters, sodium‐dependent glucose transporter 1 [SGLT1] and glucose transporter 2 [GLUT2], are active) and sodium‐free (only GLUT2 is active) conditions, we show that inhibition of GLUT2 was greater than that of SGLT1. Inhibitory properties of guava extracts also remained stable after digestive juice treatment, indicating a good chemical stability of the active substances. Furthermore, we could unequivocally show that guava extracts significantly reduced blood glucose levels (≈fourfold reduction) in a time‐dependent manner in vivo (C57BL/6N mice). Extracts were characterized with respect to their main putative bioactive compounds (polyphenols) using HPLC and LC‐MS.ConclusionThe data demonstrated that guava leaf and fruit extracts can potentially contribute to the regulation of blood glucose levels.

Abstract. Musyarofah N, Susanto S, Aziz SA, Suketi K, Dadang. 2020. The diversity of ‘kristal’ guava (Psidium guajava) fruit quality in response to different altitudes and cultural practices. Biodiversitas 21: 3310-3316. The current study aimed to compare the quality of ‘kristal’ guava fruit harvested from different altitudes under different cultural practices. The study was conducted from January to March 2019. Four treatments were examined, i.e., fruit from low altitude-intensive cultural (LI), low altitude-less intensive cultural (LI), middle altitude-intensive cultural (MI), and middle altitude-less intensive cultural (ML). All treatments were arranged in a completed randomized design and each treatment had five trees as replicates The findings of the study showed that there was a variation of fruit quality in response to different altitudes and cultural practices. The fruits harvested from low altitudes were significantly bigger and heavier than the fruits harvested from middle altitude, irrespective of cultural practices. With regard to fruit softness, the fruits from middle altitudes were crispier than fruits from the low altitude. The chemical qualities of the fruits, indicated by TSS/TA ratio and vitamin C, were better in guava orchard under intensive cultural practice than less intensive cultural practice. The intensive cultural practice also improved the guava fruit size as compared to the less intensive cultural practice. This finding may be attributed to pruning which is performed in intensive cultural practice. More beneficial metabolites for human health such as vitamin E and caryophyllene were found in fruit from low altitude.