Storage Stability Assessment of Indigenous Guava Fruits (Psidium guajava L.) cv. “Gola” in Response to γ-Irradiation

Abstract

Postharvest losses in fruits and vegetables pose a key challenge to the global horticulture industry. Improved storage stability of horticultural commodities through irradiation is a technological intervention which has greater compliance over more than 60 foods and food products. The present study was intended to explore the effect of γ-irradiation doses on the postharvest quality of fresh guava fruits stored under ambient (temperature 20 ± 2 °C, RH 85%) conditions. Various storage specific quality attributes including physiological weight loss, respiration rate (CO2), ethylene estimation, ripening index, fruit firmness, ascorbic acid, nutraceutical potential, and enzyme kinetics were evaluated during postharvest storage at four days of interval. The results indicated that the fruits irradiated at doses (0.8 kGy and 1.0 kGy) exhibited significant reduction in physiological parameters in contrast with untreated fruit samples. Firmness, total phenolic compounds, flavonoids, and radical scavenging activity were successfully retained in irradiated fruit samples up to twenty days of storage. The respiration and ethylene production rates were suppressed in irradiated guava fruits compared to control. Moreover, it has also been discovered that the fruits exposed to 1.0 kGy had considerably decreased the polyphenol oxidase (PPO) activity compared to nonirradiated fruits, thus resulting in lowering the enzymatic browning. Aside from that, irradiation guava fruits had considerably enhanced antioxidant enzyme activity ( P ≤ 0.05 ) in terms of catalase, peroxidase, and superoxide dismutase. In conclusion, the study revealed that γ -rays irradiation doses up to 1.0 kGy might be considered effective to improve the postharvest storage of native guava fruits variety with intact nutritional attributes.