Avaliação não-destrutiva na conservação de goiabas ´Paluma` com o uso de embalagens modificadas.

Abstract

The objective of this study was to evaluate technologies for the conservation of guava 'Paluma' at different temperatures. The fruits were harvested at maturity, early pigmentation (yellowish green fruit, predominance of green) in an orchard belonging to the Fruit Sector IFPB. After harvest, the fruits were transported to the laboratory of Technology Vegetables CCTA / UFCG. In the laboratory , the fruit underwent edible coatings based cassava starch , corn starch and yam starch , both tested at concentrations of 2 and 3% , with plastic packaging , vacuum packaging , and a control where no was used edible coating or packaging. The fruits were subjected to different storage temperatures: 8 ° C, 10 ° C and 24 ° C, and evaluated daily for a period of 15 days. Independent of temperature, the fruits showed lower weight loss and better overall appearance when wrapped with PVC film or vacuum. The fruit had a good overall appearance to six days of storage at 24 ° C, regardless of treatment, until 13 days and 8 ° C to 11 days at 10 ° C. The control fruits developed greater yellow tint at 24 ° C, the other temperatures, the greenish yellow tint, with a predominance of green indicated inhibitory effect of changes in fruit color. Regardless of temperature, the applied treatments provided lower softening in fruits compared to control fruits.