Histochemistry and morphoanatomy study on guava fruit during ripening

• Autor(a) principal: Abreu,José Renato de
• Data de Publicação: 2012
• Outros Autores: Santos,Custódio Donizete dos, Abreu,Celeste Maria Patto de, Castro,Evaristo Mauro 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=S0101-20612012000100027
• topic: pectin; firmness; Psidium guajava L

Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope and a scanning electron microscope. Ruthenium red showed a high amount of pectin in the cell wall on day zero as well as its decrease in the wall during ripening and its accumulation in the central area of the cell. Scanning microscopy showed loss of the cell structure during ripening. Those observations suggest that the pectin is the main polymer responsible for firmness maintenance in the guava fruit.