Textural characteristics of guava at different stage of | Zendy

Upendra Singh | Zendy; R. C. Verma | Zendy

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Textural characteristics of guava at different stage of

Author(s) -

Upendra Singh,

R. C. Verma

Publication year - 2016

Publication title -

south asian journal of food technology and environment

Language(s) - English

Resource type - Journals

eISSN - 2454-6445

pISSN - 2394-5168

DOI - 10.46370/sajfte.2016.v02i02.01

Subject(s) - stage (stratigraphy) , horticulture , mathematics , business , geology , biology , paleontology

Textural properties data of guava are important in adoption and design of various handling, packaging and transportation systems. Textural properties namely, bio yield point, flesh firmness, fracture energy and total energy, penetration force compression area, shear energy were determined with respect to maturity stage under immature, mature and over mature conditions as well as storage temperatures under ambient condition (25 o C) and low temperature condition (6 o C). Bio yield point, flesh firmness, fracture energy and total energy decreased with increased maturity and storage temperatures. At the end of 7 th day storage, bio yield point, flesh firmness, fracture energy and total energy gradually decreased respectively. All textural properties were significantly higher in low temperature (6 o C) in ambient condition (25 o C).

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