Conserva??o pós-colheita de goiabas 'Kumagai': efeito do estádio de matura??o e da temperatura de armazenamento

摘要

This work aimed to establish the importance of maturation stage and the use of refrigeration, for conservation of Kumagai guavas. Fruit in mature and ripe stage were stored under ambient condition (21oC e 85%RH) and 10oC (85%UR) and periodic evaluated for weight loss, appearance, rotting evolution, color of peel, pulp firmness and soluble solids, titratable acidity, ascorbic acid and total extractable polyphenols content, and total antioxidant activity. Mature guavas at 21oC and 85% RH preserved its quality for 6 days, but when at 10oC and 85%RH, this preservation period increased to 12 days. Fruit stored at ripe stage, were preserved for 4 days under ambient condition, which was enlarged with the refrigeration to 9 days. Mature guavas, stored at 10oC, had the biggest shelf life and soluble solids and titratable acidity content. Also, showed increase in total extractable polyphenols content, with increasing values for total antioxidant activity, and ascorbic acid content.