Índices para avaliar qualidade pós-colheita de goiabas em diferentes estádios de maturação

The aim of this work was to determine the maturation indices to evaluate the influence of maturation stages on physical and chemical transformations in guavas (Psidium guajava cv. Pedro Sato) after harvest. Guavas were harvested at maturation stages, according to the skin color, 1 (dark green), 2 (light green) and stage 3 (yellowish green), stored at 25+1 o C and 85+5% RH, and assessed for physical and chemical transformations and decay. At harvest, the three maturation stages presented distinct results of skin color, pulp firmness and total soluble solids total titratable acidity ratio. During the ripening, physical and chemical transformations were similar among the maturation stages. The postharvest life of stages 3, 2 and 1, was two, four and six days, respectively. The total soluble solids content, total titratable acidity and ascorbic acid presented low correlated coefficient with all variables studied. The skin color, the pulp firmness and the total soluble solids/total titratable acidity ratio can be considered acceptable maturation indexes for guava 'Pedro Sato'.

[1]  Ricardo Alfredo Kluge,et al.  Amadurecimento e senescncia de mamo com 1-metilciclopropeno , 2002 .

[2]  J. Fachinello,et al.  Fisiologia e manejo pós-colheita de frutas de clima temperado , 2002 .

[3]  Randhir Singh,et al.  Compositional and enzymatic changes in guava (Psidium guajava L.) fruits during ripening , 2001, Acta Physiologiae Plantarum.

[4]  N. Smirnoff,et al.  BIOSYNTHESIS OF ASCORBIC ACID IN PLANTS: A Renaissance. , 2001, Annual review of plant physiology and plant molecular biology.

[5]  J. F. Durigan,et al.  Storage of guavas cv. Pedro Sato, using a combination of refrigeration and different types of plastic packaging. , 2000 .

[6]  N. Smirnoff,et al.  The biosynthetic pathway of vitamin C in higher plants , 1998, Nature.

[7]  E. Mercado-Silva,et al.  Fruit development, harvest index and ripening changes of guavas produced in central Mexico , 1998 .

[8]  E. E. Babiker,et al.  Changes in chemical composition of guava fruits during development and ripening , 1997 .

[9]  G. Tucker,et al.  Biochemistry of Fruit Ripening , 1993, Springer Netherlands.

[10]  J. Gross.  Pigments in fruits , 1987 .

[11]  S. Ben-yehoshua.  Individual Seal-packaging of Fruit and Vegetables in Plastic Film—A New Postharvest Technique , 1985, HortScience.

[12]  A. E. Watada,et al.  Terminology for the description of developmental stages of horticultural crops. , 1984 .

[13]  D. Rathore.  Effect of Season on the Growth and Chemical Composition of Guava (Psidium Guajava H.) Fruits , 1976 .