The objective of this study was to evaluate the post-harvest conservation of guavira (Campomanesia adamantium Camb.) in different coatings and temperatures. The fruit received the following treatments: immersion in 1) 1% carboxy methylcellulose (w /v) (CMC) 2) 3% pectin, 3) pectin + 3% calcium chloride (w / v) and 4) no treatment (ST) all packaged in low density polyethylene (LDPE) and stored for 0, 7, 14 and 21 days in B.O.D. at temperatures of 5, 10 and 15 °C. The lowest weight loss and titratable acidity were observed at 5°C and the coated with pectin + calcium. The pH did not vary between the coatings and kept higher than 5 °C. The vitamin C content was higher under the influence of the coating of pectin + calcium with initial values similar to the 5 and 10 ºC. It was concluded that the guaviras can be stored for up to 21 days at 5 °C, coated with pectin + 3% calcium.
Myrtaceae; carboxy methylcellulose; pectin; modified atmosphere
