Abstract

Psidium guineense, a tropical fruit belonging to the Myrtaceae family, has high content of bioactive compounds with antioxidant properties. However, this fruit is perishable, and its postharvest shelf life is challenging for its commercialization and industrial processing, emphasizing the need for effective preservation strategies. Therefore, this study evaluates the impact of storing P. guineense for 15 days at different temperatures (2 ^°C, 4 ^°C, and ambient room temperature (RT) ≈ 21 ^°C) on its physicochemical properties. For this, 250 fruits were selected based on their size (ø ≈ 4 – 4.5 cm), color (yellowish green), and absence of damage, transported to the laboratory under refrigeration (10 ^°C), and stored under the designated conditions. Key parameters, including water activity, pH, soluble solids in degrees Brix (^°Brix), titratable acidity (TTA), phenolic content, and antioxidant activity, were analyzed from day 1 to day 15. Storage at 2 ^°C maintained stable pH and soluble solids, balancing sweetness and acidity while preserving antioxidant activity, though chilling injury compromised texture and color. At 4 ^°C, pH also remained stable, and phenolic compounds were partially retained, but antioxidant activity was lower than at 2 ^°C. In contrast, RT storage accelerated deterioration, resulting in damaging fruit. In conclusion, temperature control is essential for extending the postharvest life and commercial viability of P. guineense. Further studies on preservation methods are needed to optimize storage conditions, reduce physiological deterioration, and maintain physicochemical integrity for broader food industry applications.

PDF (Download Full text)