Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage

Guava (Psidium guajava) is a highly perishable fruit with short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down unravel the effects of ascorbic acid (AA) on ripened guava fruits improve its quality. Four different concentrations AA namely 0, 50, 100, 200 ppm were used treat for five minutes followed by storage at 25±2 °C ≥80% relative humidity (RH) 12 days. Physiological biochemical studied, together specific enzymatic activities catalase (CAT), superoxide dismutase (SOD) peroxidase (POD). The results revealed that treatments significantly reduced PWL, decay percentage suppressed pH sugar/acid ratio than control fruits. Furthermore, soluble solid content, total acidity, sugar, vitamin C phenolic contents recorded higher in AA-treated maintained eating quality In addition, SOD, POD CAT observed control. clearly demonstrate application have potential attributes fruit.