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Use of LDPE packaging for guava fruit under cold storage: changes in some sensory characteristics and cell wall compounds.

Author(s) : CHITARRA M. I. F., CHITARRA A. B., CARVALHO H. A. de

Type of article: Article

Summary

Guava fruits (Psidium guajava L., cv. Kumagai) were harvested at the mature green stage from a commercial orchard in the State of São Paulo, Brazil. Unwrapped fruits (control); fruits enclosed in either tight or perforated low density polyethylene (LDPE) bags impregnated with ethylene absorber (CF-film), all stored under refrigeration (10°C plus or minus 1°C; 90% plus or minus 2% RH), were used to verify the effect of packaging on some textural attributes. Mass loss, skin colour, firmness, pectin content, pectinmethylesterase (PME) and polygalacturonase (PG) activities, as well as some cell wall compounds, were analyzed every 5 days for 30 days. The use of LDPE bags was effective in delaying mass loss. Although skin colour displayed the same pattern for all treatments, fruits in tight packages were softer than those of the control, and softening increased mainly after the first ten days of storage. The PG activity of these was lower than that of the others. The use of LDPE bags did not interfere in the total uronide level nor in the degree of pectin esterification, but the total non-cellulosic neutral sugars content was lower in fruits packaged in tight LDPE bags. These fruits showed a reduction in cellulose and xylose contents. The predominant non-cellulosic neutral sugars in the guava cell wall were xylose, arabinose and galactose.

Details

  • Original title: Use of LDPE packaging for guava fruit under cold storage: changes in some sensory characteristics and cell wall compounds.
  • Record ID : 2008-0718
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 5 - n. 94
  • Publication date: 2002

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