ABSTRACT Pera-do-cerrado (Eugenia klotzschiana O. Berg) has a good appearance and adequate post-harvest shelf life. However, little information is available regarding its maturity stages. This study aimed at characterizing E. fruits harvested three stages (immature, physiological mature ripe), in addition to evaluating the physical chemical changes during storage ambient temperature (24 ± 2 ºC ...

The level of ripeness the avocado was not so easy to know because it marked with change in color. Consumers generally press fruit ensure maturity, therefore a ripe indicator label is needed that damaged due frequent pressure. purpose this research design retail packaging which equipped an maturity. carried out following stages: preparation avocados, manufacture color matrices made from KMnO4 an...