Optimization of Hot Water and Pulsed Electric Field Treatment for Extending Shelf Life of Guava (Psidium guajava L. cv. Allahabad Safeda) during Cold Storage

This study investigated the combined effects of hot water treatment (HWT) and pulsed electric field (PEF) on the postharvest quality and shelf life extension of guava ( Psidium guajava L. cv. Allahabad Safeda ) during 28 days of cold storage at 5 ± 3°C. Fruits were subjected to HWT at varying temperatures (30–60°C for 3min) followed by PEF treatments (1–3 kV/cm, 10–100 µs pulse duration). Key physicochemical parameters including cumulative physiological loss in weight (CPLW), electrolyte leakage (EL), firmness, total soluble solids (TSS), and titratable acidity (TA) were monitored weekly. Results demonstrated that combined treatment at 45°C with moderate PEF intensity significantly reduced CPLW by 27% (from 15.6% to 8.66%), preserved firmness (retaining 67% of initial firmness versus 44% in control), and stabilized TSS and TA levels compared to untreated controls. Decay development was reduced by 65% at day 28. The treatment maintained better membrane integrity, as evidenced by 14% lower electrolyte leakage compared to controls. Additionally, correlation analysis was performed to assess relationships between treatment parameters and quality outcomes. Strong correlations (R² = 0.78–0.95) were observed between treatment conditions and key quality indicators, providing insights for optimizing postharvest handling protocols. This non-chemical preservation approach demonstrates significant potential for extending the commercial shelf life of guava, particularly for the Indian fruit export industry, where Allahabad Safeda is a major cultivar.