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Made available in DSpace on 2022-05-01T09:47:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-11-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pressures (100 control, 200, 400, 600, and 800 kPa) during three different times (1, 2, and 3 days), at 22◦C and 95% RH. The pressures of 400, 600, and 800 kPa provided the best conservation of broccoli quality. Respiratory rate, ethylene production, soluble solids content, and lipid peroxidation decreased at the highest-pressure treatments. Moreover, the highest pressures maintained fresh mass, green color, ascorbic acid content, and receptacle firmness. The hyperbaric treatments of 600 and 800 kPa increased catalase enzymatic activity and reduced peroxidase activity as a result of the reduction of oxidative stress, delaying the senescence of broccoli. National Semiarid Institute Center for Human Social and Agrarian Sciences Department of Agriculture Federal University of Paraíba School of Agricultural and Veterinarian Sciences Department of Technology São Paulo State University Federal Institute of Maranhão, Campus Codó Center for Agro-Food Science and Technology Federal University of Campina Grande, R. Jairo Vieira Feitosa, 1770 Institute of Biosciences Department of General and Applied Biology São Paulo State University, Av. 24A 1515 School of Agricultural and Veterinarian Sciences Department of Technology São Paulo State University Institute of Biosciences Department of General and Applied Biology São Paulo State University, Av. 24A 1515 CAPES: 001 FAPESP: 2017/17024-0

Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas ‘Pedro Sato’ using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guavas were stored for 8 days at 21 °C and assessed every 2 days. The HPMC + BW produced a modified atmosphere around the fruit, delaying ripening process. The coatings reduced loss of mass, maintained green color, and increased firmness compared to the control fruit. The uncoated fruit had 6 days of shelf life. The treatment with HPMC + 20% BW provided the best maintenance of fruit quality. On the eighth day, fruit with this coating showed the same physicochemical characteristics of control fruit in the second day of storage, which represents a gain of 6 days in the shelf life of guavas ‘Pedro Sato’.