The objective of this work was to extend the conservation period and maintain the quality of guavas (Psidium guajava L.) Cortibel, through the application of different concentrations of calcium chloride. The fruits were divided into four lots, the control (without calcium) and treatments, which received the application of CaCl2 to 1%, 2% and 3% (p/v) by immersion for 15 minutes. The parameters evaluated were fresh weight loss, pH, determination of firmness, total soluble solids content, total titratable acidity, ratio total soluble solids and total titratable acidity, amount of chlorophyll a and b and carotenoid, ascorbic acid content in the rind and pulp and activity of pectinmethylesterase. The 1% of CaCl2 concentration resulted in less fresh weight loss, keeping the firmness and reduced pectinmethylesterase activity, showing that calcium is important for fruit conservation, since it act in regulating the ripening. This concentration delays the loss of coloration and maintains the higher ascorbic acid content in the rind. However, there were no statistical differences from other CaCl2 concentrations regarding total soluble solids and pH. Moreover, it was verified that higher calcium concentrations do not further improve the post-harvest characteristics in guava.
Psidium guajava; pectinmethylesterase; softening
