African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Pigments of guava paluma cultivar stored under environmental conditions

A. M. de A. Siqueira1, J. M. C. da Costa1, M. R. A. Afonso1 and E. Clemente2*  
1Food Technology Department, Federal University of Ceará, Fortaleza, Ceará, Brazil. 2Laboratory of Food Biochemistry, Department of Chemistry, State University of Maringá, Maringá, Paraná, Brazil.
Email: [email protected]

  •  Accepted: 21 December 2010
  •  Published: 30 June 2011

Abstract

This study evaluated the levels of pigments in guavas such as chlorophyll, total carotenoids, total anthocyanins and yellow flavonoids. In the study, guava fruits (Paluma cultivar) were used, and they were stored under environmental conditions for nine days. The evaluation of guava fruit pigment levels was carried out every two days. Findings showed significant differences regarding levels of chlorophyll and carotenoid (p<0.05) during the storage period. Anthocyanin contents varied from 0.24 ± 0.01 to 0.37 ± 0.02 mg 100 g-1 guava pulp, showing no significant difference until the fifth day of storage. Values of yellow flavonoids were different from the seventh day of storage on. Levels of pigments evaluated in guava fruits (P. cultivar) changed during the storage period under environmental conditions, thus showing the influence of the continuous metabolic activity in the fruits during the post-harvest period.

Key words: Psidium guajava L., chlorophyll, carotenoids, anthocyanins, flavonóides, storage.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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