Subtropical fruits: Guavas

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dc.contributor.authorde Almeida Teixeira, Gustavo Henrique [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-07-29T13:20:13Z
dc.date.available2023-07-29T13:20:13Z
dc.date.issued2020-01-01
dc.description.abstractGuava (Psidium guajava L.) fruit can have climacteric or suppressed climacteric behavior, depending on the cultivar. Guava fruit have a short shelf-life mainly due to rapid ripening rate and high susceptibility to decay, mechanical damage, and chilling injury. The fruit can be stored for up to 2–3 weeks at 7–10°C, and 85–90% relative humidity (RH), but fresh weight loss can be a problem. The application of 1-MCP can provide some improvement in storability. The beneficial effects of CA with low O2 and/or high CO2 levels include reduction in respiration rates and ethylene production, color change, and softening, retention of vitamins, sugars and organic acids as well as the inhibition of some physiological disorders, and diseases. Guava fruit do not tolerate CO2 levels higher than 10%. Even though some studies have reported CA/MA storage for guava fruit, many biochemical responses remain unclear and more investigations are required to fully understand the impact of O2 and CO2 on respiration and ethylene production, and their influence on shelf-life.en
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV) Departamento de Produção Vegetal, SP
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV) Departamento de Produção Vegetal, SP
dc.format.extent435-445
dc.identifierhttp://dx.doi.org/10.1016/B978-0-12-804599-2.00031-4
dc.identifier.citationControlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, p. 435-445.
dc.identifier.doi10.1016/B978-0-12-804599-2.00031-4
dc.identifier.scopus2-s2.0-85125601549
dc.identifier.urihttp://hdl.handle.net/11449/247591
dc.language.isoeng
dc.relation.ispartofControlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
dc.sourceScopus
dc.subjectGuava
dc.subjectModified atmosphere packaging
dc.subjectQuality
dc.subjectShelf-life
dc.subjectStorage
dc.titleSubtropical fruits: Guavasen
dc.typeCapítulo de livro
unesp.departmentProdução Vegetal - FCAVpt

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Jaboticabal - FCAV - Faculdade de Ciências Agrárias e Veterinárias