English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was designed to observe chemical changes along with pectin-degrading and cellulolytic enzyme activities in two cultivars of guava during fruit maturation, ripening and storage. Total pectin content was 345. 9-396. 1mg/100g during maturation and 704. 8-804.0mg/100g in ripening in both cultivars. Protopection and water soluble pectin were predominant in matured and ripened fruits, respectively. Alcohol insoluble solids and acidity decreased in both cultivars; and pH was 4.2-5.0 in white and 4.0-5.2 in pink varieties during maturation, ripening and storage. Guava polygalacturonase and cellulase showed maximum activity at pH 5.5 and 6.0, respectively. Ripe guava showed polygalacturonase activity recognized only remarkably at full ripe and the activity increased further in stored samples. Guava indicated a little pectinesterase and cellulase activity and these were found to increase sharply at the stage from maturation to ripening. During the stages from immature to full ripe on the tree, ascorbic acid content increased gradually in both cultivars. During stages from ripe to full ripe, and storage for 10 days at 20°C; in white cultivar total ascorbic acid, ascorbic acid and dehydroascorbic acid contents were 149.9-273.5, 126.7-224.0 and 23.3-49.5mg/100g, respectively; and in pink cultivar these were 172.6-270.3, 146.2-203.8 and 26. 4-66.5 mg/100g, respectively. Ascorbic acid content was found to increase remarkably in stored fruits until decay or senescence of the fruits started.

Changes in pectic components, ascorbic acid, pectic enzymes and cellulase activity in ripening and stored guava (Psidium guajava L.).