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Storage of guava (Psidium guajava L. cv. Beaumont) at 15°C delayed deterioration of quarter-yellow and half-yellow fruit and allowed gradual ripening of mature-green fruit to full color in 11 days. Ripening was delayed most by the lowest temperature (10°C) for the mature-green fruit, and decreasingly less for the riper fruit and higher temperatures (20°C). Treating fruit with 100 μl l -1...