Post-harvest conservation of fruit of guava, var. Paluma

The study was undertaken to increase the shelf life of fruits of guava (Psi dium guajava L.) var. Paluma in the post-harvest period in the Sb Francisco River Valley (Petrolina, PE, Brazil). Effects of calcium (Ca) concentratio n, storing condition and fruit wrapping material in the shelf life of fruit of guava were studied. Twelve treatments were tested in a randomized compl ete block design, in a 2 x 3 x 2 factorial arrangement, comprising the foll owing variables: two storing conditions (natural temperature and refrigerat ed), three Ca concentrations (0.5, 1.0 and 1.5%) and two fruit wrapping mat erials (transparent poliethylene bag and impervious paper bag). The followi ng guava parameters were evaluated: weight and peel green color losses and total soluble solids. It was observed that when the fruit was harvested jus t before ripening (fruit reaching complete growth but still with green peel ) it maintained its commercial characteristics for up to sixteen days when wrapped in transparent poliethylene bag and stored under refrigeration at 1 0 degrees C and 90% of relative humidity.