Sanitizers in the postharvest of guava ‘Paluma’ during storage and in vitro control of Colletotrichum sp.

ABSTRACT

The aim of the present study was to evaluate the effect of sanitizers on physicochemical characteristics, sanitary quality of ‘Paluma’ guava fruits during storage and in vitro control of Colletotrichum sp. Guavas ‘Paluma’ were treated with the sanitizers acetic acid, ascorbic acid, sodium hypochlorite, peracetic acid, hydrogen peroxide and thiabendazole fungicide, besides control (distilled water). Evaluations included fresh mass loss, firmness, pH, titratable acidity (TA), soluble solids (SS), SS/TA ratio, sanitary quality and in vitro control of Colletotrichum sp. The design was completely randomized, in a split-plot scheme, including seven treatments and five periods (three days), and four replicates of three fruits each. The sanitizers played an effective role in controlling mass loss and firmness of stored fruits. The pH of fruits was influenced by hydrogen peroxide (6^th day), acetic acid and sodium hypochlorite (15^th day). Acetic and peracetic acids reduced ascorbic acid loss in the fruits, indicating that sanitizers can be an alternative to increase the shelf life of fruits. Considering sanitary control, acetic acid and thiabendazole fungicide inhibited the growth of Colletotrichum sp. Acetic and peracetic acids and thiabendazole completely inhibited the growth of both isolates of Colletotrichum sp.

Keywords
Quality attributes; Psidium guajava ; post-harvest; sanitization