Study on the Prevention of Chilling Injury in Cold Storage of Crystal Guava (Psidium guajava L.) Using Physical and Chemical Treatments Sinta Ayu Pitaloka*, Rini Yulianingsih, and La Choviya Hawa
Department of Biosystem Engineering, Universitas Brawijaya, Jalan Veteran, Malang 65145, Indonesia
*Email: sintaayupitaloka88[at]gmail.com
Abstract
Crystal guava (Psidium guajava L.) is a climacteric, highly perishable fruit. Low-temperature storage can extend its shelf life, but it may cause chilling injury during prolonged storage if the temperature is not appropriate. Pre-cooling treatment is one of the methods that can slow down the occurrence of chilling injury. This study focuses on pre-cooling treatments by immersing the fruit using Hot Water Treatment (HWT), Methyl Jasmonate (MeJa), and a combination of both treatments for 15 minutes to evaluate the resistance of crystal guava during cold storage at 4 degree Celcius, 8 degree Celcius, and 12 degree Celcius. The MeJa pre-treatment and storage at 8 degree Celcius effectively prevented high ion leakage, weight loss, and fruit firmness reduction. In the images visual appearance, the HWT treatment can prevent color changes, while the MeJa treatment can prevent the occurrence of pitting. These results are likely due to enzymatic activity providing defense against biotic and abiotic stress, thereby protecting the mitochondria from damage caused by oxidation during cold storage.
