Efecto de la temperatura y el estado de madurez sobre el grosor de la cutícula en frutos de guayaba (Psidium guajava L.)

In the conservation of postharvest quality of fruits, adequate management of temperature is very important and it is determined by the maturity stage. These factors are influence over the behavior of the protector tissues during of the maturation process in the storage. In this study, was determined the effect of temperature and maturity stage on the cuticle thickness (CT) in fruits of guava gCriolla Roja h, were determined fruits were selected uniform according to size and color. In this research 144 fruits were used in two mature stages: Mature (100 % green color) and breaking color (80 % green color) and these were refrigerated at 12 + 2 oC; 17 oC + 2 oC and 27 + 2 oC, for 24 treatments. The samples for the histological study were took from apical, medium and basal part of the fruit and 1196 semipermanent preparation were done in total. These were made by hands used water + Glycerin (1:1) and coated with nail polish. The observations were made by optical microscope with 400X. Highly significant differences (p . 0.05) were founded with regard to CT and lower values corresponded to apical part. There were no significant differences in the fruits according to the mature state; however, CT was bigger in fruits that presenting breaking color maturity (80% green color), which is logical considering the development of maturation process occurred from apical to basal part of the guava fruit. Moreover, the storage at low temperatures affected the behavior of cuticle in relation to the maturation process of the fruits. En la conservacion de la calidad postcosecha de las frutas, un adecuado manejo de la temperatura es de gran importancia y va a estar determinada por el estado de madurez. Estos factores van a incidir sobre el comportamiento de los tejidos protectores durante el proceso de maduracion en el almacenamiento. En este estudio se determino el efecto de la temperatura y la madurez sobre el grosor de la cuticula (GC) en frutos de guayaba gCriolla roja h, seleccionados de acuerdo a su tamano y color. Se utilizaron 144 frutos en dos estados de madurez fisiologica (100% color verde) y pintones (80% color verde) y que fueron sometidos a almacenamiento a 12 + 2 oC; 17 oC + 2 oC y 27 + 2 oC, para un total de 24 frutos por tratamiento. Las muestras para el estudio histologico fueron tomada a partir del tercio apical, medio y basal de los frutos y se realizaron 1296 preparaciones semipermanentes totales. Las secciones se realizaron a mano alzada, el montaje con agu