Changes in Guavas of Three Maturity Stages in Response to Temperature and Relative Humidity

Abstract

Maturity at harvest influenced storage life of guava (Psidium guajava L.) fruit kept at 3.5, 7, or 11C and 80% or 88% RH. Quality characteristics considered were firmness, pH, titratable acidity, ascorbic acid and soluble solids concentrations, and weight loss. Chilling injury was observed only in guavas harvested at the mature-green stage and kept at 3.5 or 7C. The storage life of fruit kept at 11C was reduced due to fungal attack. The best results were obtained with guavas harvested at the color-turning stage followed by storage at 7C and 80% RH for 3 weeks. These fruits had good appearance 5 days after removal from storage.