Maturity stages of 'Kumagai' and 'Pedro Sato' guava fruits for fresh cut/ Estadios de maturacao de goiabas 'Kumagai' e 'Pedro Sato' para o processamento Minimo

• Published in: Ciência rural Vol. 40; no. 1
• Main Authors: Pinto, Patricia Maria, Jacomino, Angelo Pedro, Cavalini, Flavia Cristina, Cunha, Luis Carlos Jr, Inoue, Keila Naomi
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01-01-2010
• Subjects: Analysis; Developmental biology; Fruit
• ISSN: 0103-8478

The harvest point is one of the most important factors to minimal processing of guavas. The objective of this research was to determine the ideal maturity stage of 'Kumagai' and 'Pedro Sato' guavas for fresh-cut. Both varieties of guavas fruits were harvested in three maturity stages defined by the skin color in green, light-green and yellowish-green. Guavas were sanitized, refrigerated, processed in round slices, packed in trays with PVC film and stored at 5 ± 1°C e 80 ± 5% RH. Physical-chemical and sensorial analyses took place in the beginning of the experiment and every three days during nine days. Guavas in advanced maturity stages showed severe loss of firmness and browning of the pulp, which are characteristics of senescence. However, these treatments had the highest grades for the sensorial analysis of appearance. Already, guavas at green maturity stage showed low acceptability grades during evaluations. Therefore, the light-green and yellowish-green maturity stages are indicates to the minimal processing of guavas. However, it is necessary to involve technical control of senescence to increase the shelf life of fresh-cut guavas Key words: Psidium guajava, harvest time, minimally processed, postharvest quality. O ponto de colheita e um dos fatores mais importantes no processamento minimo de goiabas. O objetivo do trabalho foi determinar o estadio de maturacao ideal para o processamento minimo de goiabas 'Kumagai' e 'Pedro Sato'. Os frutos de ambas as variedades foram colhidos em tres estadios de maturacao, definidos pela coloracao da casca em verde, verde-claro e verde-amarelado. As goiabas foram sanitizadas, refrigeradas, processadas em rodelas, acondicionadas em bandejas envoltas com filme de PVC e armazenadas a 5 ± 1°C e 80 ± 5% UR. Analises fisico-quimicas e sensoriais foram realizadas no inicio do experimento e a cada tres dias, durante nove dias. As goiabas colhidas e processadas nos estadios de maturacao mais avancados apresentaram intensa perda de firmeza e escurecimento da polpa na regiao da placenta, caracteristicas comuns de senescencia. Porem, foram os tratamentos que receberam as maiores notas na analise sensorial de aparencia. Ja as goiabas do estadio verde obtiveram notas abaixo do limite de aceitabilidade durante as avaliacoes. Portanto, os estadios verde-claro e verde-amarelado sao indicados ao processamento minimo de goiabas. Porem, ha necessidade de associar tecnicas de controle da senescencia visando a aumentar sua vida util. Palavras-chave: Psidium guajava, ponto de colheita, minimamente processado, qualidade poscolheita.