Food Science and Technology (Campinas)
Print version ISSN 0101-2061
ABREU, José Renato de et al. Ripening pattern of guava cv. Pedro Sato. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.2, pp. 344-350. Epub May 10, 2012. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612012005000052.
Guava is a fruit with high respiration rates and a very short shelf life. Since information on its respiration pattern is contradictory, the objective was to study the changes occurring in the fruit during ripening and to relate them to the respiration behavior of this fruit. Guavas were picked at the half-ripe stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: peel and pulp coloration, firmness, total soluble solids (TSS), total titratable acidity (TTA), and ethylene production. According to the results, it was verified that the parameters analyzed apparently do not coincide and are ethylene-independent. There was an accentuated ethylene production during ripening, starting from the 4th day. The ethylene synthesis continued increasing up to the 8th day, when the fruits were already decomposing. It was observed that the firmness decreased sharply in the first three days of ripening, and the skin and pulp color changed during ripening. The TSS, total soluble solids, and the TTA, total titratable acidity, practically did not change during the ripening, even with the increased ethylene production. It can be concluded that guava is a fruit that presents characteristics of climacteric and non-climacteric fruits.
Keywords : Psidium guajav; ripening; ethylene.