Hyperbaric pressures in the postharvest of red guavas cv. Pedro Sato

Author(s)

José Sidnaldo Pinzetta Junior

• Document type: Doctoral Thesis
• Press: Jaboticabal. 2021-10-20.
• Institution: Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal
• Defense date: 2021-08-23
• Advisor: Ben Hur Mattiuz

Abstract

Recent studies demonstrate the possibility of using hyperbaric pressure to delay the physiological mechanisms of ripening and senescence in vegetables, extending the shelf life of horticultural products. This study aimed to determine the influence of hyperbaric pressures on qualitative and biochemical aspects of red guava 'Pedro Sato' aiming to prolong the postharvest life. The experiments were conducted under refrigeration (12 °C) applying hyperbaric treatments at pressures of 100 (control), 200, 400, 600, and 800 kPa, for 24, 48, and 72 h, followed by storage for 10 days. The pressures of 600 and 800 kPa applied for 72 hours resulted in the preservation of guava for 13 days, without damaging the fruit quality, keeping them firmer, more turgid, preserving 44% of the chlorophylls in the peel, reduction in the respiratory rate of 26.4%, reduction in the activity of polygalacturonase of 56%, greater induction of the synthesis of phenolic compounds and antioxidants, and induction of the activity of oxidative metabolism enzymes, such as Superoxide Dismutase and Catalase. (AU)

• FAPESP's process: 18/25874-7 - Hyperbaric atmospheres in postharvest conservation of guava: physical-chemical and biochemical effects
• Grantee: José Sidnaldo Pinzetta Junior
• Support Opportunities: Scholarships in Brazil - Doctorate