Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature.

The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G + US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane permeability and peroxidation were retarded by Ca-G + US for 4 min. Ca-G + US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxidant activity. In conclusion, the application of Ca-G + US for 4 min is feasible approach maintaining physicochemical quality such as peel color, texture and nutritional value of pink guavas during the short-term storage. © The Korean Society of Food Science and Technology 2022.