Study on the change rules of quality of guava fruits in different storage temperatures

The visual nutritional quality with correlation analysis and browning-related enzymes of unclosed bags packaging guava stored at 8 and 20 were investigated in the paper. The results showed that low temperature (8) effectively reduced the loss of vitamin C and soluble sugar. Whats more, low temperature inhibited the peroxidase (POD) activities, the respiration intensity of guava in early storage and the increase of the acidity, and maintained the color of guava. And respiratory climacteric of guava fruits appeared at nearly the same time in storage, had no relationship with storage temperature. After the analysis of correlation, the decline of the soluble protein in early stage and soluble sugar were correlated with the increase of the original pectin, soluble pectin and total acid under 8. However, in storage of 20, the original pectin and the decline of soluble sugar were correlated with the raising of soluble pectin, soluble protein and total acid. Thus under different storage temperatures, the changes of the nutritional and physiological qualities of guava fruits were also different.