Conservation of 'Kumagai' and 'Pedro Sato' guavas minimally processed

The minimal processing allows obtaining products with high quality, freshness and great convenience to the consumer. In order to evaluate the use of white and red pulp guavas fruits together as a way to become more attractive and nutritional, the effect of types of cut and storage temperatures in guavas 'Kumagai' and 'Pedro Sato' minimally processed was evaluated. The fruits had been minimally processed in slice wheel and slices, packed in polystyrene trays, re-covered with PVC 17µm film and stored at 5 and 15oC during 9 days. The analyses had been carried out each 3 days to determine the physical-chemical characteristics (mesocarp and pulp firmness, skin and pulp color, soluble solids, titratable acidity, ascorbic acid) and the appearance. The temperature and types of cut did not influence the ascorbic acid, soluble solids and titratable acidity contents. Slice wheel had promoted the high firmness for mesocarp and pulp. The skin color was preserved at 5oC, however the slice cut and at 15oC provided the browning of the fruits. The product minimally processed at 5oC, as well as the cut in slice wheel, had been preferred by the tasters.

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