Influence of Different Coatings on Quality and Shelf-Life of Guava under Different Storage Temperature

The culture of guava tree (Psidium guajava L.) is a cultivation alternative to the Brazilian semiarid region, as well as a source of income for the small farmer. However, after the crop, fruits face a fast deterioration process, leading to the need for methodologies to delay ripening and consequently reduce losses. In this context, this project aimed to evaluate influences of the application of edible coating based on starch, associated arrowroot, or not to the pomegranate oil in the conservation in post harvest of the guava tree 'Paluma'. The experiment was designed to be entirely randomised, in a 2 x 4 factorial outline, two storage temperatures (20 ± 2°C for 12 days and 10 ± 2°C for 20 days, both with 85 ± 5% UR) and four types of coatings (T1: without application; T2: 0.3% pomegranate oil; T3: arrowroot until 2% and T4: arrowroot to 2% + 0.3% pomegranate oil, with five repetitions of two fruits). The use of the base arrowroot starch in 2% was shown to be efficient in the control of the ripening of the guavas stored in different temperatures. The coating of arrowroot starch to 2% + 0,3% of pomegranate oil, promoted more the reduction of the breathing tax of guavas, providing the maintenance of the shelf life post harvest of the fruits in both tested temperatures. Moreover, the coating of starch of araruta 2% + 0.3% of pomegranate oil provided a better shelf life in guavas for 20 days of storage the temperature of 10 ± 2°C with 85 ± 5% UR.