The objective of this work was to investigate the guava cv. Sassaoka, minimally processed and stored in two types of containers, for eight days. The experiment was conducted in the laboratory of Food Technology, Universidade Estadual Paulista "Julio de Mesquita Filho (Unesp), Campus de Ilha S - SP. Guava fruits cv. Sassaoka, were taken to the laboratory, processed and stored for 6 days at 8 º C and relative humidity of 80%. The treatments were: PET and polystyrene trays with plastic wrap (14 µm) in four seasons. Every two days of storage three samples were taken from each treatment for evaluation of the loss of mass, the pH, the soluble solids, the acidity, the vitamin C content and the visual appearance. The styrofoam packing (tray) with plastic wrap provided better preservation compared to the PET packaging, keeping the fruit in good condition for up to four days after processing. The PET has a tendency to accumulate water in the package, from the second day of storage, and was inadequate for this purpose. The vitamin C content and soluble solids were higher at the end of processing in PET packaging, as well as the pH and the acidity.
fruit processing; quality; Psidium guajava
