Physiological and Physicochemical Changes in Guava (Psidium guajava']java L. cv. Queso de Bola) Fruit Stored at Different Temperatures

The effect of storage temperature on the physiology, physicochemical attributes and shelf life of guava (Psidium guajava L. cv. Queso de Bola) fruits stored at 15 degrees C, 20 degrees C and ambient temperatures (32 +/- 2 degrees C) was studied. Low temperature slowed down the respiratory activity of the fruit. 'Queso de Bola' guava did not exhibit a typical climacteric pattern of respiration and produced only a small amount of ethylene. Total soluble solids content of the fruit was low and did not increase much while titratable acidity remained constant during storage. Ascorbic acid content decreased during storage, but degradation was slow under low temperature. Fruit had a storage life of 7, 11 and 19 d under ambient temperatures, 20 degrees C and 15 degrees C, respectively. Storage at 15 degrees C for 2 wk maintained the sensory quality, slowed down ascorbic acid degradation, reduced the weight loss, prevented shriveling and delayed the development of diseases. Shriveling and early onset of diseases caused a short shelf life for fruit kept at ambient conditions and at 20 degrees C. Moderate peel browning was observed after 2 wk of storage at 15 degrees C and following transfer to ambient conditions. Peel browning at 15 degrees C cannot be solely attributed to chilling injury because slight browning was observed even at ambient temperatures.