Articles
EFFECT OF LOW TEMPERATURE AND PLASTIC FILMS ON POST-HARVEST LIFE OF GUAVA (PSIDIUM GUAJAVA L.)
Article number
452_17
Pages
107 – 114
Language
English
Abstract
Mature-green guavas cv. ‘Kumagai’ were harvested from a commercial orchard in Coimbra, Minas Gerais State.
Brazil, wrapped in polyvinyl chloride plastic film (PVC) or in low density polyethylene bags (LDPE) and stored at 8°C for 2 or 3 weeks The characteristics evaluated were loss of weight, firmness, chlorophyll content and peel color, titratable acidity, soluble solids, chilling injury and disease severity, up to 6 days after the removal of the fruits from the cold storage room.
Fruits stored for 2 weeks at 8°C presented the smaller maturation rate and a better appearance at room temperature; those stored for 3 weeks at 8°C presented intense disease development after 2 days and symptoms of chilling injury already on the 1st day of exposure to the room temperature, for the control fruits.
The wrapped fruits presented less dehydration, they were less acid, with smaller content of soluble solids, and with smaller intensity of chilling injuries and diseases than the control fruits, after 3 weeks at 8°C. The LDPE delayed in up to 2 days the development of peel color and the loss of firmness, being more effective than PVC in maintaining the quality of the fruits
Brazil, wrapped in polyvinyl chloride plastic film (PVC) or in low density polyethylene bags (LDPE) and stored at 8°C for 2 or 3 weeks The characteristics evaluated were loss of weight, firmness, chlorophyll content and peel color, titratable acidity, soluble solids, chilling injury and disease severity, up to 6 days after the removal of the fruits from the cold storage room.
Fruits stored for 2 weeks at 8°C presented the smaller maturation rate and a better appearance at room temperature; those stored for 3 weeks at 8°C presented intense disease development after 2 days and symptoms of chilling injury already on the 1st day of exposure to the room temperature, for the control fruits.
The wrapped fruits presented less dehydration, they were less acid, with smaller content of soluble solids, and with smaller intensity of chilling injuries and diseases than the control fruits, after 3 weeks at 8°C. The LDPE delayed in up to 2 days the development of peel color and the loss of firmness, being more effective than PVC in maintaining the quality of the fruits
Publication
Authors
J. Gaspar, F. Couto, L.C.C. Salomão, F.L. Finger, A. Cardoso
Keywords
Psidium guajava, Guava, Packaging, Storage, Ripening
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