Fruits of guava (var. Pedro Sato), at green color stage, were stored at 8°C (85-95% RH) for 49 days. Part of the samples was treated with a calcium chloride solution 2% (w/v) and the other part remained without treatment. They were individually sealed in two different modified atmosphere packages (Cryovac<FONT FACE="Symbol">Ò</FONT> PD-900 e Cryovac<FONT FACE="Symbol">Ò</FONT> PD-961). Unsealed and non-calcium treated fruits, stored at 8°C served as controls. Weight loss, titratable acidity, total soluble solids and ascorbic acid contents were determined. Sealed fruits showed lower rate of weight loss than the controls (p<0.05). Degradation rate of ascorbic acid was the same for calcium treated fruits or non-treated fruits while those wrapped with PD-900 film retained more ascorbic acid. After 4 weeks, fruits without package were unsuitable for consumption due to shriveling and fungal attack, whereas all wrapped ones were in good conditions. After six weeks, only the fruits packaged with PD-900 film were proper for consumption. The modified atmosphere packaging reduced weight and ascorbic acid losses and extended the shelf life of the product. Calcium application did not affect the analyzed characteristics.
guava; modified atmosphere packaging; calcium; ascorbic acid; weight loss; vitamin C
