Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioacti
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ORIGINAL PAPER
Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioactive compounds of ‘Gola’ and ‘Surahi’ guava fruits Aman Ullah Malik1 · Mahmood Ul Hasan1 · Wajhi Ul Hassan1 · Ahmad Sattar Khan1 · M. Suliman Shah1 · Ishtiaq Ahmad Rajwana2 · Muhammad Latif3 · Raheel Anwar1 Received: 20 August 2020 / Accepted: 23 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Fruit fly infestation is the major concern in commercial guava production globally, which limits its marketing opportunities, especially export to high end markets. Vapour heat treatment (VHT) technology is used for quarantine purposes in various tropical fruits for export, however, detailed information is lacking on its impacts on fruit quality and shelf life of guava. In current studies, the effect of VHT was evaluated on two commercial guava cultivars (Gola’ and ‘Surahi) of Pakistan. Mature green guava fruits were subjected to VHT at a commercial certified facility, maintaining core pulp temperature of 47.5 °C for 0, 12 and 25 min, followed by keeping fruit at ambient conditions (28 ± 2 °C) for six days. The fruits treated with VHT maintaining core temp of 47.5 °C for 25 min displayed higher marketability index, cosmetic quality, firmness and pulp color with lower disease incidence, ion leakage, and weight loss during ambient storage conditions. Soluble solid contents (SSC), sugar acid ratio, ascorbic acid contents and total phenolic contents were also higher with better eating quality in fruits treated with VHT-25 min, compared with VHT-12 min, and untreated control. However, total antioxidants (% DPPH inhibition activity) and titratable acidity of fruits were not affected by VHT duration. Conclusively, VHT (47.5 °C for 25 min) could be employed as eco-friendly and safe quarantine treatment for both guava cultivars, with maintained physical, biochemical and eating quality. Keywords Fruit fly · Disinfestation · Vapour heat · Disease control · Phenolic contents · Storage quality
Introduction It is important to pay attention to food science and study the quality of food products, as well as food properties for human health [1]. Guava (Psidium guajava L.) is highly admired fruit due its appealing colour, delicious flavour, taste and promising aroma with high phytonutrients profile [2]. Globally, it is extensively cultivated crop in tropical and subtropical regions. Guava is climacteric fruit in nature and * Aman Ullah Malik [email protected] 1
Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan
2
Department of Horticulture, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
3
Allama Iqbal Open University, Islamabad, Pakistan
can be ripened off-tree if harvested at commercial maturity depending upon the target market and consumers choice. Due to its sharp ripening nature and soft skin, fruits rapidly perish with higher mass loss, f
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