Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism
Hongbin Chen, Shujuan Feng, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, Yihui Chen, Victor Rodov · 2024
Read Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism by Hongbin Chen, Shujuan Feng, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, Yihui Chen, Victor Rodov (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11640473.txt.
Description
Chen and colleagues report a study from twenty twenty-four on keeping guavas fresh after harvest. Guavas spoil fast, which holds back the guava trade in China. The team soaked fresh guavas for ten minutes in plain water or in a mild acidic water made by electric treatment. They then stored the fruit for fifteen days in warm, damp air. They tracked rot, firmness, and taste-linked traits over that time.
Fruit soaked in the treated water rotted less and stayed firmer than plain-soaked fruit. It kept more acid, sugar, and vitamin C, and more fruit stayed fit to sell. The soak also raised levels of natural defense compounds in the fruit. The authors link the gain to stronger fruit defenses that slow rot.
Catalog record
| CREATOR | Hongbin Chen, Shujuan Feng, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, Yihui Chen, Victor Rodov |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 42 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |