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Post-harvest conservation of guavas using calcium and gibberellic acid together with different plastic films.

Conservação pós-colheita de goiabas utilizando-se cálcio e ácido giberélico, associados a diferentes filmes plásticos.

Author(s) : LIMA M. A., DURIGAN J. F., SOUZA B. S. de, et al.

Type of article: Article

Summary

The fruits of guava cultivars Paluma and Pedro Sato were treated with 2% calcium chloride and 200 mg gibberellic acid/litre. The fruits were packaged in polyethylene trays; covered with 5% perforated polyethylene film, cellophane or poly(vinyl chloride); and stored at 10 °C. Neither calcium chloride nor gibberellic acid had any effect on fruit ripening. The evaluated films showed a 15- and 18-day shelf life for Pedro Sato and Paluma, respectively.

Details

  • Original title: Conservação pós-colheita de goiabas utilizando-se cálcio e ácido giberélico, associados a diferentes filmes plásticos.
  • Record ID : 2005-0228
  • Languages: Portuguese
  • Source: Rev. bras. Armazenamento - vol. 28 - n. 2
  • Publication date: 2003

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