LOW TEMPERATURES, PLASTIC FILM , MATURITY STAGE AND SHELF LIFE OF GUAVA FRUITS

Abstract

SUMMARY Mature-green and commercial harvest stage guava fruits were picked in a commercial orchard in Zitacuaro, Michoacan, Mexico. They were wrapped in polyethylene plastic film bags (PF), that had pores of 10 mm diameter pores, and stored at 5 and 10 °C during 6, 12 and 18 days. The results were compared with a control stored at temperate room (20 °C and 70% relative humidity). CO 2 , O 2 , and ethylene were determined in the internal atmosphere generated by the PF; the characteristics evaluated were weight loss, firmness, total soluble solids, titratable acidity and fruit color at the above mentioned storage days and 6 days after the removal of fruits from the cold storage. The PF modified the internal atmosphere in function of both temperature and stage of ripeness stage of the fruit. Fruit stored at 5 and 10 °C in PF had good physiological and biochemical characteristics, and good quality up to 18 days of storage. The best results were found with guavas harvested at the mature-green stage followed by 6 days after removal from storage at 5 °C for 6 days, chilling injury was not observed. The fruit stored at room temperature showed color and weight loss, and attack of Colletotrichum gloeosporioides Penz. after 18 days of storage.