Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature

• Autor(a) principal: BRAGA,Mariana Aparecida
• Data de Publicação: 2018
• Outros Autores: MARQUES,Tamara Rezende, SIMÃO,Anderson Assaid, BOTELHO,Lucimara Nazaré Silva, OLIVEIRA,Laís Salviano de, ABREU,Celeste Maria Patto de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100026
• topic: Psidium guajava; pectin; phenolic compounds; β-D-glucosidase; esterase

Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the first four day­s of ripening. The identified phenolic compounds had their content increased with fruit maturation. The addition of the enzymes cellulase and hemicellulase in the pectin extraction in fruits of Psidium guajava revealed higher contents of this polyssacaride that the ones reported in literature, highlighting pectin as the responsible for the firmness of these fruits at more adequate contents. β-D-glucosidase was identified as one of the responsible enzymes for the maturation of P. guajava fruits. Thus, studies about possible inhibitory effects of this enzyme in P. guajava fruits may reveal an important tool to reduce pectin release and early maturation of these fruits.