The objective of this study was to evaluate the effect of carnaúba wax Premium citrus® on the shelf-life and quality of guavas 'Paluma', storage in a chamber with controlled temperature and storage at environmental conditions, for twelve days. The characteristics available were the fresh weight loss, total rottenness percentage, soluble solids content, tritable acidity, ascorbic acid content, and total chlorophyll of the peel and firmness of the pulp. Coatings with waxes decrease the fresh weight loss and degradation of chlorophyll of the guavas, however, its application applied to shelf life only to fruit storage at environmental conditions.
Psidium guajava; ripening; post harvest
