Keywords: activated carbon, potassium permanganate, maturity stages, guava fruit, date pits, postharvest quality, maturity stages, cold storage
Impact of activated carbon from date pits, potassium permanganate and their combination on extending the postharvest quality of three maturity stages of guava during cold storage
The aim of the current investigation was to evaluate the effect of Potassium permanganate, activated carbon from date pits and both on the extension of postharvest quality of three maturity stages of guava during cold storage at (8°C, 90 ± 5%, % RH). Quality characteristics considered were weight loss percentage, percentage of decayed fruit, firmness, colour, total soluble solids (TSS), titratable acidity and vitamin C. The results showed that within each ripening stage, the treated fruit remained better than that of control during storage periods. It can also be deduced that guava fruit treated with potassium permanganate, activated carbon of date pits, and their showed lower weight loss (%), total soluble solids (TSS) contents, acidity and spoilage incidence while vitamin C values, firmness and colour (hue angle) were higher in treated fruit when compared with control at the end of storage period. Data also showed the synergistic effect of potassium permanganate, activated carbon in improving the quality of guavas during storage process.