Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage

Abstract Guava (Psidium guajava) is a highly perishable fruit with a short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down to unravel the effects of ascorbic acid (AA) on ripened guava fruits to improve its shelf life and quality. Four different concentrations of AA namely 0, 50, 100, 200 ppm were used to treat guava fruit for five minutes followed by storage at 25±2 °C and ≥80% relative humidity (RH) for 12 days. Physiological and biochemical changes were studied, together with the speci...