The objective of this work was to determine the effects of 1-MCP in the quality of guava 'Paluma' minimally processed, stored at 3ºC. The experiment was carried out in a completely randomly design, in a 3 x 5 factorial scheme, with 3 replicates, in which the first factor corresponded to the treatments: witness, application of 1000nL.L-1 of 1-MCP on the intact fruit, before cutting and application of 1000nL.L-1 of 1-MCP in the processed product. The second factor was the period of storage (0, 3, 6, 9 and 12 days) at 3ºC. The experimental units were built up with 10 halves of fruits. The 1-MCP did not affect the quality of 'Paluma' guava minimally processed and stored at 3ºC during 12 days, in the studied concentration and period of exposition.
Psidium guajava; 1-methylcyclopropene; minimum process
