® Fresh Produce ©2010 Global Science Books Papaya, Mango and Guava Fruit Metabolism during Ripening: Postharvest Changes Affecting Tropical Fruit Nutritional Content and Quality João Paulo Fabi* • Fernanda Helena Gonçalves Peroni • Maria Luiza Passanezi Araújo Gomez Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Avenida Lineu Prestes 580, Bloco 14, CEP 05508-900, São Paulo – SP, Brazil Corresponding author : *
[email protected] ABSTRACT The ripening process affects the nutritional content and quality of climacteric fruits. During papaya ripening, papayas become more acceptable due to pulp sweetness, redness and softness, with an increment of carotenoids. Mangoes increase the strong aroma, sweetness and vitamin C, -carotene and minerals levels during ripening. Ripe guavas have one of the highest levels of vitamin C and minerals compared to other tropical fleshy fruits. Although during these fleshy fruit ripening an increase in nutritional value and physical-chemical quality is observed, these changes could lead to a reduced shelf-life. In order to minimize postharvest losses, some techniques have been used such as cold storage and 1-MCP treatment. The techniques are far from being standardized, but some interesting results have been achieved for papayas, mangoes and guavas. Therefore, this review focuses on the main changes occurring during ripening of these three tropical fruits that lead to an increment of quality attributes and nutritional