Claim · model-written summary
At day nine, coated guava had sugars content of 2.6 g/100 g.
- Taxon
- guava
Psidium guajavae0 - Outcome
- sugars contente0
- Value
- 2.6 g/100 ge0
- Setting
- refrigeration storagee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“firmness of 1.90 (kg), 2.6 g/100 g sugars content, 8.0 °Brix total soluble solids content, 3.4 pH, 4.1 log CFU g −1 total plate count, 3.1 log CFU g −1 yeast and moulds count, and 3.1 log CFU g −1 total coliforms count on fresh-cut guava at 9th day of refrigeration storage.”
Title
J. Kumari; Pooja Acta Alimentaria 2023. doi:10.1556/066.2022.00203
Other claims from this paper (11)
- Intervention effect Chitosan significantly inhibited microbial growth on guava.
- Intervention effect Chitosan preserved guava physicochemical characteristics.
- Method / resource A 1% chitosan dip for three minutes yielded 91% desirability.
- Intervention effect Optimized chitosan coating extended guava shelf life to nine days versus five days uncoated.
- Observation At day nine, coated guava had firmness of 1.90 (kg).
- Observation At day nine, coated guava had total soluble solids content of 8.0 °Brix.
- Observation At day nine, coated guava had pH of 3.4.
- Observation At day nine, coated guava had total plate count of 4.1 log CFU g −1.
- Observation At day nine, coated guava had yeast and moulds count of 3.1 log CFU g −1.
- Observation At day nine, coated guava had total coliforms count of 3.1 log CFU g −1.
- Observation Chitosan-coated guava remained acceptably fresh through day ten under refrigeration.