Fruit bagging is a very congenial approach that prevents fruits from being stressed by multiple biotic and abiotic stresses and provides a microclimate during development. It can also potentially improve the quality and market value of fruits. The investigation was carried out at the Horticulture Research Centre, Pattarchatta and Department of Horticulture, G. B. Pant University of Agriculture & Technology, Pantnagar, Udam Singh Nagar, Uttarakhand, during the years 2018–2019. To evaluate the effect of different pre-harvest bagging materials (Biodegradable bags; purple, yellow, pink, green and red; Polypropylene bags; blue, light green, white, green and red; Polyethylene bags; yellow, white, blue, green, orange and pink) on the maturity and physico-chemical properties of guava cv. VNR Bihi. The experiment was laid out in a randomized complete block design with five replications. Fruit bagging treatments showed significant effects on the different parameters studied. Fruit gained the maximum fruit length: diameter ratio (0.99) under the purple biodegradable bag. The maximum core diameter (4.70 cm) was noted with blue polyethylene bag (T14), followed by green polypropylene bag T10 (4.65 cm), white polyethylene bag T13 (4.55 cm) and light-yellow polyethylene bag T12 (4.50 cm). While treatment with light green polyethylene bag reported a higher sugar: acid ratio (24.64) in bagged fruit, it was found to be significantly higher as compared to other treatments. Sensory attributes (appearance, taste, texture, flavour, and overall acceptability) of fruits were maximally observed in the light pink biodegradable bag, respectively 7.47, 7.29, 7.12 and 7.39, followed by blue polyethylene bag, compared to other bagging materials and control.

Guava, fruit bagging, maturity, physiochemical characteristics, sensory attributes

Based on the results, it can be said that there was a significant difference between the various pre-harvest fruit bagging treatments in terms of fruit length: fruit diameter ratio, core diameter, total sugar: acidity ratio, and sensory attributes (appearance, taste, texture, flavour, and overall acceptability).From the experimental findings, it might be concluded that, among the seventeen bagging materials, Purple biodegradable bag showed the best result of fruit length: fruit diameter ratio compared to other. Green polypropylene bag showed the best finding for core diameter of fruits compare to other treatments. Light green polyethylene was best for total sugar: acidity ratio light pink biodegradable bag best for sensory attributes compare to other treatments. Given the results mentioned above, it is advised to do more research to explore the impact of other potential non-chemical botanical pesticides at various concentrations on the quality of guava fruits. In order to provide a comprehensive recommendation for the technology, it is essential to incorporate both nutritional and taste evaluations.

Mohan Lal Jat, V.P. Singh, R.K. Jat, Monika Kumari Meena, Purnita Raturi, O.P. Kumawat and J.S. Shivran (2023). Improvement of Physio-biochemical and Sensory Attributes of Guava (Psidium guajava Linn.) cv. VNR Bihi by using Various Bagging Materials. Biological Forum – An International Journal, 15(8): 361-365.