Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam

Autores/as

  • Trong Van Van Le Van Faculty of Natural Sciences. Hongduc University. No 565 Quang Trung Street. Dong Ve Ward. Thanh Hoa city. Vietnam. https://orcid.org/0000-0002-9900-4954
  • N.N. Khanh Faculty of Biology. Hanoi National University of Education. 136 Xuan Thuy Street. Cau Giay District. Hanoi 123106. Vietnam.
  • L.T. Huyen Faculty of Natural Sciences. Hongduc University. No 565 Quang Trung Street. Dong Ve Ward. Thanh Hoa city. Vietnam.
  • V.T.T. Hien Faculty of Agriculture Forestry and Fisheries. Hongduc University. No 565 Quang Trung Street. Dong Ve Ward. Thanh Hoa city. Vietnam.
  • L.T. Lam Faculty of Agriculture Forestry and Fisheries. Hongduc University. No 565 Quang Trung Street. Dong Ve Ward. Thanh Hoa city. Vietnam.

DOI:

https://doi.org/10.48162/rev.39.042

Palabras clave:

guayaba, maduración

Resumen

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.

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Publicado

01-12-2021

Cómo citar

Van Van Le Van, T., Khanh, N., Huyen, L., Hien, V., & Lam, L. (2021). Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam. Revista De La Facultad De Ciencias Agrarias UNCuyo, 53(2), 82–90. https://doi.org/10.48162/rev.39.042

Número

Sección

Ecofisiología y Manejo de cultivo