Guava fruits (Psidium guajava L.) minimally processed.
Durigan J.F.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 30
2004
บทคัดย่อ
Guava fruits (Psidium guajava L.) minimally processed.
Guavas ‘Paluma’ and ‘Pedro Sato’, after internal quality evaluation using tomography of magnetic resonance, were used to produce fresh-cut products, by peeling or not, cut in halves and by taking out their seed, and they were packaged in styropor trays covered with PVC film or in PET package with lid.These packages were stored for 12 days at 5 °C, 10 °C and environment temperature (22, 6 °C).The evaluations by tomography permitted to observe that impact produced an internal bruising with loss of cellular integrity and liquefied the placentary tissues.The compression was more evident at pericarp and the cuts promoted superficial deformations.The storage temperature influenced the loss of fresh mass on both packages, with styropor tray allowed a greater loss.The peeling did not influence this loss.The appearance was spoiled during the storage, which was more intense in environment temperature, influencing the product’s shelf life, the under refrigeration was 8 days, with low microbiological content (<103 UFC. g-1) and absence of coliforms.The packages didn’t influence the chemical parameters evaluated.The peeling reduced the contents of ascorbic acid and total soluble solids.The internal structure of chunks did not show modifications, observed by tomography, until the 5th day.The use of calcium to protect the fresh-cut products was not efficient.The calcium absorption capacity of ‘Pedro Sato’guavas was tested by using 45 Ca.Fruits treated with 2% CaCl2, containing or not the radioisotope were divided in four layers (epicarp, mesocarp, endocarp and seed) and analyzed for the total and 45Ca calcium content.Guavas presented in all four layers a greater amount of total calcium, however the autoradiograph indicate that calcium stayed in the surface of epicarp.