University of Khartoum

Nutritional Quality and Reduction of Vitamin C (Ascorbic Acid) in White Guava Fruit (Psidium guajava L.) Related to Marketing

Nutritional Quality and Reduction of Vitamin C (Ascorbic Acid) in White Guava Fruit (Psidium guajava L.) Related to Marketing

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Title: Nutritional Quality and Reduction of Vitamin C (Ascorbic Acid) in White Guava Fruit (Psidium guajava L.) Related to Marketing
Author: Mahammed, Mashaerr Khiddir Fadll Elmola
Abstract: The aim of this study was to evaluate the nutritional value as well as reduction of vitaminC (ascorbic acid) during marketing under three conditionsambient temperature 18-25ºC, shade and under the sun of guava fruit (Psidium guajava L.) on winter. The chemical composition was estimated (moisture, ash content, crude protein, crude fiber and carbohydrates), ascorbic acid content, pH values, total phenolic compounds, total soluble solids (TSS), respiration rate, weight loss from the first day until day thirteenand statistical analyses. The results of the chemical composition 88.44%, 0.42%, 1.53%, 2.13%, and 7.54% for moisture, ash content, crude protein, crude fiber and carbohydrates are respectively values. At the three storage conditions (ambient temperature 18-25ºC, shade and under the sun, ascorbic acid content gradually increased from 6.02 mg/100g to reach a peak of 234.23 mg/100g at day 8 at ambienttemperature, 227.78 mg/100g at day 2 in shade condition and 24 mg/100g in under the sun condition in day 4. Then these values declined sharply to 168.32mg/100g, 19.69mg/100g and 5.23mg/100g in days 14, 10, 8 attemperature 18-25ºC, shade and under the sun conditions, respectively significantly (P≥0.05). In all storage conditions, the pH values increased significantly (P≤ 0.05) with the progress of experiment at period. The total phenolic componed decreased while ascorbic acid content increasedsignificantly (P≥0.05).TheTSS content at all conditions increased with advancement of experiment at period, maximum TSS value at the full ripe stage at day 9inat temperature 18-25ºC, day7in shade, and day 5in thesun. The respiration rate exhibited a typical climacteric pattern, the rate initial was 20.9 mg CO2/kg-hr and thenincreased progressively from day 12 after reaching a peak at temperature 18-25ºC to 53.70 mg CO2/kg-hr At day 8in shade it reached 48.10 mg CO2/kg-hr and under the sun 72.70 mg CO2/kg-hr at day 4. There was gradual weight loss at all expert conditions. The results showed significant differences in Vit.C, pH, polyphenols, TSS, respiration rate, and Weight loss between three conditionstemperature (18-25ºC), shade and under the sun. The reduction in Vit.C in fruit rapidly increases at high temperatures. The study recommended of cooling during the marketing of guava.
Description: 98page
URI: http://khartoumspace.uofk.edu/123456789/24667


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