Postharvest Physiology and Quality Attributes in Guava “pear” (Psidium guajava cv.)
No. 37 (2012-07-01)Author(s)
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Nelson Gutiérrez Guzmán(1) Doctor en Tecnología de Alimentos. Profesor Universidad Surcolombiana, Neiva, Colombia. Huila. ngutierrezg@usco.edu.co
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Saul Dussan Sarria(2) Doctor en Ingeniería Agrícola, Universidad Nacional de Colombia, sede Palmira, Colombia. sdussans@palmira.unal.edu.co
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Jennifer Castro Camacho(3) Ingeniera Agrícola, Investigador Grupo Agroindustria Usco. Jeka141285@hotmail.com
Abstract
The objective of this study was to evaluate the maturity physiology in pear guava fruits (Psidium guajava cv.) harvested in the north of the Huila department in Colombia at three different stages of maturation, and under two storage conditions. The maturity fruit indices were assessed until the fruit reached consumption maturity. The weight losses described a linear model and the firmness showed a logarithmic model, the total soluble solids content (TSS) increased, whereas citric acid contents decreased; the respiratory rate under ambient conditions ranged from 60 to 100 mL CO2 • kg-1 • h-1 and the climacteric crisis began at 50 hours whereas under refrigerated storage between 7590 hours producing between 15 y 20 mL CO2 • kg-1 • h-1.
Keywords:
Maturity index (MI), storage