Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Publicado
Effect of UV-C irradiation combined with a sodium alginate edible coating on postharvest quality and antioxidant potential of sour guava (Psidium friedrichsthalianum Nied.)
Efecto de la combinación de irradiación UV-C y un recubrimiento comestible de alginato de sodio en la calidad poscosecha y el potencial antioxidante de la guayaba agria (Psidium friedrichsthalianum Nied.)
DOI:
https://doi.org/10.15446/acag.v74n1.123919Palabras clave:
antioxidant capacity, color analysis, phenols, physicochemical parameters, fruit quality (en)análisis de color, capacidad antioxidante, fenoles, parámetros fisicoquímicos, calidad de la fruta (es)
Descargas
Sour guava is a promising fruit due to its nutritional value and phytochemical richness in the fresh state. However, reports on the postharvest behavior of this fruit are very limited. Therefore, the aim of this research was to evaluate the effect of emerging technologies on the quality attributes and antioxidant potential of sour guava. A completely randomized design with two factors (treatment type and storage time) was employed. Fruits were divided into three lots according to the treatment applied: control (C), UV-C irradiation for 5 minutes (UV), and a combined treatment consisting of UV-C irradiation for 5 minutes followed by the application of a 2 % sodium alginate edible coating (UV+EC). After treatment, the fruits were stored for 21 days at 8 °C and 70 % relative humidity. Physicochemical parameters (pH, total soluble solids, titratable acidity, firmness, and weight loss), color attributes (L*, a*, and b*), and antioxidant activity (total phenolic content and antioxidant capacity determined by DPPH, ABTS, and FRAP assays) were evaluated on days 0, 7, 14, and 21. A two-way ANOVA followed by a Tukey’s post hoc test was conducted to assess the effects of treatment type and storage time on physicochemical parameters, color attributes, and antioxidant activity (p < 0.05). Results showed that UV+EC treatment effectively delayed ripening and helped preserve both surface color and antioxidant capacity during storage, whereas the UV treatment alone only increased antioxidant activity up to approximately day 14 of storage. Further research is required to evaluate sensory acceptance and to conduct a complete metabolomic characterization.
La guayaba agria es una fruta prometedora debido a su valor nutricional y riqueza fitoquímica en estado fresco. Sin embargo, los estudios sobre el comportamiento poscosecha de esta fruta son muy limitados. Por tanto, el objetivo de esta investigación fue evaluar el efecto de tecnologías emergentes sobre los atributos de calidad y el potencial antioxidante de la guayaba agria. Se empleó un diseño completamente al azar con dos factores (tipo de tratamiento y tiempo de almacenamiento). Las frutas se dividieron en tres lotes según el tratamiento aplicado: control (C), irradiación UV-C durante 5 minutos (UV) y un tratamiento combinado consistente en irradiación UV-C durante 5 minutos seguida de la aplicación de un recubrimiento comestible de alginato de sodio al 2 % (UV+EC). Tras los tratamientos, las frutas se almacenaron durante 21 días a 8 °C y con humedad relativa de 70 %. Se evaluaron parámetros fisicoquímicos (pH, sólidos solubles totales, acidez titulable, firmeza y pérdida de peso), atributos de color (L*, a* y b*) y actividad antioxidante (contenido de fenoles totales y capacidad antioxidante mediante los ensayos DPPH, ABTS y FRAP) en los días 0, 7, 14 y 21. Se realizó un ANOVA de dos vías seguido de una prueba post hoc de Tukey para evaluar el efecto del tipo de tratamiento y el tiempo de almacenamiento sobre los parámetros fisicoquímicos, los atributos de color y la actividad antioxidante (p < 0.05). Los resultados mostraron que el tratamiento UV+EC retardó eficazmente la maduración y ayudó a preservar tanto el color superficial como la capacidad antioxidante durante el almacenamiento, mientras que el tratamiento UV por sí solo incrementó la actividad antioxidante hasta aproximadamente el día 14 de almacenamiento. Se requiere investigación adicional para evaluar la aceptación sensorial y realizar una caracterización metabolómica completa.
Referencias
Acevedo-Daza, J.; Villegas-Ciro, J. A.; Pineda-Sepulveda, V.; Jaramillo González, J. C.; Restrepo-Cubillos, V.; Peña-García, J. T.; Soto-Bastidas, J. H.; Buitrago-Pinilla, L. T.; Arroyo-Merino, J. A.; Ñañez-Palacio, D. C.; Castro-Vargas, D. F.; Largo-Ávila, E. and Garzón-García, A. M. (2024). UV-C effect on postharvest quality of citrus fruits from the northeastern region of Valle del Cauca, Colombia. Biotecnia, 26, e2303. https://doi.org/10.18633/biotecnia.v26.2303
Aljabary, A. M. A. O.; Awlqadr, F. H.; Altemimi, A. B.; Abdulrahman, A. B. M.; Saeed, M. N. and Hesarinejad, M. A. (2025). Advances in oil-based edible coatings for postharvest preservation of fruits and vegetables: A comprehensive review of biopolymer types, functional plant oils, nanoemulsion systems, and application techniques. Journal of Agriculture and Food Research, 24, 102425. https://doi.org/10.1016/j.jafr.2025.102425
AOAC International. (2022). AOAC official method 942.15 - Acidity (titratable) of fruit products. In Latimer, G. W. (Ed.), Official methods of analysis of AOAC International (22nd Ed.). Oxford Academic.
Bibi Sadeer, N.; Montesano, D.; Albrizio, S.; Zengin, G. and Mahomoodally, M. F. (2020). The versatility of antioxidant assays in food science and safety - Chemistry, applications, strengths, and limitations. Antioxidants, 9(8), 709. https://doi.org/10.3390/antiox9080709
Cuadrado-Silva, C. T.; Pozo-Bayón, M. Á. and Osorio, C. (2017). Targeted metabolomic analysis of polyphenols with antioxidant activity in sour guava (Psidium friedrichsthalianum Nied.) fruit. Molecules, 22(1), 11. https://doi.org/10.3390/molecules22010011
Fan, S.; Xiong, T.; Lei, Q.; Tan, Q.; Cai, J.; Song, Z.; Yang, M.; Chen, W.; Li, X. and Zhu, X. (2022). Melatonin treatment improves postharvest preservation and resistance of guava fruit (Psidium guajava L.). Foods, 11(3), 262. https://doi.org/10.3390/foods11030262
Gardner, D. W. M. and Shama, G. (1999). UV intensity measurement and modelling and disinfection performance prediction for irradiation of solid surfaces with UV light. Food and Bioproducts Processing, 77(3), 232–242. https://doi.org/10.1205/096030899532510
Garzón-García, A. M.; Ruiz-Cruz, S.; Dussán-Sarria, S.; Hleap-Zapata, J. I.; Márquez-Ríos, E.; Del-Toro-Sánchez, C. L.; Tapia-Hernández, J. A.; Canizales-Rodríguez, D. F. and Ocaño-Higuera, V. M. (2023). Effect of UV-C postharvest disinfection on the quality of fresh-cut ‘Tommy Atkins’ Mango. Polish Journal of Food and Nutrition Sciences, 73(1), 39-49. https://doi.org/10.31883/pjfns/159290
González-Vega, R. I.; Cárdenas-López, J. L.; López-Elías, J. A.; Ruiz-Cruz, S.; Reyes-Díaz, A.; Pérez-Pérez, L. M.; Cinco-Moroyoqui, F. J.; Robles-Zepeda, R. E.; Borboa-Flores, J. and Del-Toro-Sánchez, C. L. (2021). Optimization of growing conditions for pigments production from microalga Navicula incerta using response surface methodology and its antioxidant capacity. Saudi Journal of Biological Sciences, 28(2), 1401-1416. https://doi.org/10.1016/j.sjbs.2020.11.076
Hasan, K.; Islam, R.; Hasan, M.; Sarker, S. H. and Biswas, M. H. (2022). Effect of alginate edible coatings enriched with black cumin extract for improving postharvest quality characteristics of guava (Psidium guajava L.) fruit. Food and Bioprocess Technology, 15, 2050-2064. https://doi.org/10.1007/s11947-022-02869-2
Hong, K.; Xie, J.; Zhang, L.; Sun, D. and Gong, D. (2012). Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae, 144, 172-178. https://doi.org/10.1016/j.scienta.2012.07.002
Labib, L. A.; Ahmed, S. and Hasan, F. (2025). Improving guava shelf life and preserving postharvest quality with edible coatings. Food Science & Nutrition, 13(6), e70491. https://doi.org/10.1002/fsn3.70491
Lim, T. K. (2012). Psidium friedrichsthalianum. In Edible medicinal and non medicinal plants: Volume 3, Fruits (pp. 681-683). Springer. https://doi.org/10.1007/978-94-007-2534-8_94
Menaka, M.; Asrey, R.; Vinod, B. R.; Ahamad, S.; Meena, N. K.; Bhan, C. and Goswami, A. K. (2024). UV-C irradiation enhances the quality and shelf-life of stored guava fruit via boosting the antioxidant systems and defense responses. Food and Bioprocess Technology, 17, 3704-3715. https://doi.org/10.1007/s11947-024-03338-8
Muñoz-Arrieta, R.; Esquivel-Alvarado, D.; Alfaro-Viquez, E.; Rodríguez-Salazar, M.; Álvarez-Valverde, V.; Rodríguez, G. and Reed, J. D. (2021). Nutritional and chemical composition of the Costa Rican guava (Psidium friedrichsthalianum [O. Berg] Nied): An underexploited edible fruit with nutritional and industrial potential. ACS Food Science & Technology, 1(10), 1970-1978. https://doi.org/10.1021/acsfoodscitech.1c00262
Peralta-Ruiz, Y.; Tovar, C. D. G.; Sinning-Mangonez, A.; Coronell, E. A.; Marino, M. F. and Chaves-Lopez, C. (2020). Reduction of postharvest quality loss and microbiological decay of tomato “Chonto” (Solanum lycopersicum L.) using chitosan-e essential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822. https://doi.org/10.3390/polym12081822
Pérez-Pérez, L. M.; Del Toro Sánchez, C. L.; Sánchez Chavez, E.; González Vega, R. I.; Reyes Díaz, A.; Borboa Flores, J.; Soto-Parra, J. M. and Flores-Cordova, M. A. (2020). Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system. Biotecnia, 22(1), 117-125. https://doi.org/10.18633/biotecnia.v22i1.1159
Santos, P. V. L.; Da Cruz, E. D. N. S.; Nunes, J. D. A.; Mourão, R. H. V.; Do Nascimento, W. M. O.; Maia, J. G. S. and Figueiredo, P. L. B. (2023). Seasonal influence on volatile composition of Psidium friedrichsthalianum leaves, sampled in the Brazilian Amazon. Horticulturae, 9(7), 768. https://doi.org/10.3390/horticulturae9070768
Singh, S. P. (2011). 10 - Guava (Psidium guajava L.). In Yahia, E. M. (Ed.), Postharvest biology and technology of tropical and subtropical Fruits (pp. 213-246e). Woodhead Publishing. https://doi.org/10.1533/9780857092885.213
Singh, S. P. and Pal, R. K. (2008). Response of climacteric-type guava (Psidium guajava L.) to postharvest treatment with 1-MCP. Postharvest Biology and Technology, 47(3), 307-314. https://doi.org/10.1016/j.postharvbio.2007.08.010
Surjadinata, B. B.; Jacobo-Velázquez, D. A. and Cisneros-Zevallos, L. (2017). UVA, UVB and UVC light enhances the biosynthesis of phenolic antioxidants in fresh-cut carrot through a synergistic effect with wounding. Molecules, 22(4), 668. https://doi.org/10.3390/molecules22040668
Utama, N. A.; Pranata, I. A. and Pramesi, P. C. (2022). Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaves powder as edible coating. Advances in Horticultural Science, 36(2), 135-144. https://oaj.fupress.net/index.php/ahs/article/view/12341
Villalobos, M. R.; León de Sierralta, S. and Urdaneta Fernández, A. (1999). Evaluation of surface desinfectants on the in vitro establishment of Psidium guajava L. and Psidium friedrichsthalianum (Berg) Nierdz. Revista de la Facultad de Agronomía (LUZ), 16, 243-255. https://www.revfacagronluz.org.ve/v16_3/v163z003.html
Vishwasrao, C. and Ananthanarayan, L. (2016). Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings. Journal of Food Science and Technology, 53, 1966-1974. https://doi.org/10.1007/s13197-015-2164-x
Wagh, A. V.; Patil, S. R.; Sonkamble, A. M.; Gedam, A. P. and Deshmukh, R. N. (2022). Studies on storability of guava pulp. The Pharma Innovation, 11(4), 2144-2147. https://www.thepharmajournal.com/archives/?year=2022&vol=11&issue=4&ArticleId=12307
Yousaf, A. A.; Abbasi, K. S.; Ibrahim, M. S.; Sohail, A.; Faiz, M. and Khadim, M. (2024). Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials. Sustainable Food Technology, 2(1), 210-221. https://doi.org/10.1039/D3FB00113J
Yousaf, A. A.; Sarfraz, K.; Ahmed, A.; Hassan, I.; Ali, H. and Mehmood, T. (2023). Storage stability assessment of indigenous guava fruits (Psidium guajava L.) cv. “Gola” in response to γ‐irradiation. Journal of Food Processing and Preservation, 2023, 4546469. https://doi.org/10.1155/2023/4546469
Zapata, K.; Cortés, F. B. and Rojano, B. A. (2013). Polyphenols and antioxidant activity of sour guava fruit (Psidium araca). Información Tecnológica, 24(5), 103-112. http://doi.org/10.4067/S0718-07642013000500012
Cómo citar
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Descargar cita
CrossRef Cited-by
Dimensions
PlumX
Visitas a la página del resumen del artículo
Descargas
Licencia
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Política sobre Derechos de autor:Los autores que publican en la revista se acogen al código de licencia creative commons 4.0 de atribución, no comercial, sin derivados.
Es decir, que aún siendo la Revista Acta Agronómica de acceso libre, los usuarios pueden descargar la información contenida en ella, pero deben darle atribución o reconocimiento de propiedad intelectual, deben usarlo tal como está, sin derivación alguna y no debe ser usado con fines comerciales.
