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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

BRAGA, Mariana Aparecida et al. Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature. Food Sci. Technol [online]. 2018, vol.38, n.1, pp.26-32.  Epub 18-Dez-2017. ISSN 1678-457X.  https://doi.org/10.1590/1678-457x.35416.

Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the first four day­s of ripening. The identified phenolic compounds had their content increased with fruit maturation. The addition of the enzymes cellulase and hemicellulase in the pectin extraction in fruits of Psidium guajava revealed higher contents of this polyssacaride that the ones reported in literature, highlighting pectin as the responsible for the firmness of these fruits at more adequate contents. β-D-glucosidase was identified as one of the responsible enzymes for the maturation of P. guajava fruits. Thus, studies about possible inhibitory effects of this enzyme in P. guajava fruits may reveal an important tool to reduce pectin release and early maturation of these fruits.

Palavras-chave : Psidium guajava; pectin; phenolic compounds; β-D-glucosidase; esterase.

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