Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam
This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit....
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| Formato: | Online |
| Lenguaje: | eng |
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Facultad de Ciencias Agrarias-UNCuyo
2021
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3567 |
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I11-R107article-3567 |
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Universidad Nacional de Cuyo |
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Revistas en línea |
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Revistas en línea |
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Revista de la Facultad de Ciencias Agrarias |
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Revista de la Facultad de Ciencias Agrarias |
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R-107 |
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eng |
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Online |
| author |
Van Van Le Van, Trong Khanh, N.N. Huyen, L.T. Hien, V.T.T. Lam, L.T. |
| spellingShingle |
Van Van Le Van, Trong Khanh, N.N. Huyen, L.T. Hien, V.T.T. Lam, L.T. Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam guava fruit biochemical parameters physiological parameters ripening guayaba maduración |
| author_facet |
Van Van Le Van, Trong Khanh, N.N. Huyen, L.T. Hien, V.T.T. Lam, L.T. |
| author_sort |
Van Van Le Van, Trong |
| title |
Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam |
| title_short |
Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam |
| title_full |
Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam |
| title_fullStr |
Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam |
| title_full_unstemmed |
Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam |
| title_sort |
changes in physiological and biochemical parameters during the growth and development of guava fruit (psidium guajava) grown in vietnam |
| description |
This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage.
Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. |
| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2021 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3567 |
| topic |
guava fruit biochemical parameters physiological parameters ripening guayaba maduración |
| topic_facet |
guava fruit biochemical parameters physiological parameters ripening guayaba maduración |
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AT vanvanlevantrong changesinphysiologicalandbiochemicalparametersduringthegrowthanddevelopmentofguavafruitpsidiumguajavagrowninvietnam AT khanhnn changesinphysiologicalandbiochemicalparametersduringthegrowthanddevelopmentofguavafruitpsidiumguajavagrowninvietnam AT huyenlt changesinphysiologicalandbiochemicalparametersduringthegrowthanddevelopmentofguavafruitpsidiumguajavagrowninvietnam AT hienvtt changesinphysiologicalandbiochemicalparametersduringthegrowthanddevelopmentofguavafruitpsidiumguajavagrowninvietnam AT lamlt changesinphysiologicalandbiochemicalparametersduringthegrowthanddevelopmentofguavafruitpsidiumguajavagrowninvietnam |
| _version_ |
1800220921407995904 |
| spelling |
I11-R107article-35672022-02-16T18:25:29Z Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam Van Van Le Van, Trong Khanh, N.N. Huyen, L.T. Hien, V.T.T. Lam, L.T. guava fruit biochemical parameters physiological parameters ripening guayaba maduración This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. Facultad de Ciencias Agrarias-UNCuyo 2021-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3567 10.48162/rev.39.042 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 53 No. 2 (2021): July-December; 82-90 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 53 Núm. 2 (2021): Julio-Diciembre; 82-90 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3567/3685 Derechos de autor 2018 Revista de la Facultad de Ciencias Agrarias UNCuyo https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
