Biochemical alterations in guava cv. Arka Kiran due to fruit fly infestation: A comparative analysis of healthy and infested fruits

Abstract

Bactrocera correcta (Bezzi) and Bactrocera dorsalis (Hendel) are significant guava (Psidium guajava L.) pests, which lead to significant qualitative and quantitative losses. They not only infest the marketability but also the internal biochemical composition of the fruit. The purpose of the study was to evaluate the correlation between the quality parameters and chemical composition of the guava fruit and its susceptibility to fruit fly infestation. The comparison between healthy and infested fruits showed that infestation of the fruit fly led to significant loss of key biochemical characteristics. Healthy (11.04 °Brix) and infested (8.07 °Brix) fruits had a higher total soluble solids (TSS) content on average. Similarly, the ascorbic acid levels were reduced to 168.28mg/100 g in the infested fruits, compared with 183.41mg/100 g in healthy fruits. Although it was not directly measured in the current study, other past reports indicate a significant decrease in titratable acidity, which was about 0.7-0.8% in healthy fruits to about 0.3-0.4% in infested fruits and reduction in pectin content of about 1.35g/100g to 1.13g/100g due to both the enzymatic degradation and tissue softening due to larval feeding and secondary microbial actions. The findings have shown clearly that fruit fly infestation has a negative effect on the biochemical and physical quality of guava fruits, which affects their nutritional value, taste, texture, and storage life. These quality characteristics particularly TSS, pectin, and vitamin C are critical not only in consumer acceptance, but also in the industrial and processing potential of the fruit. Therefore, in addition to pest loss, the research highlights internal fruit quality as a focal point in order to maintain market quality, promote consumer health gains, and facilitate value-added processing of guava production.