Studies on Improving Storability and Quality of Harvested Guava Fruits using Chemicals

Author: Pooja Singh, Navin Singh and Sampurna Nand Singh

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Abstract

Guava is a highly nutritious fruit and is widely used by consumers and the food industry for a variety of applications. It is one of the most important and favorite fruit of tropical and sub-tropical region but due to its perishable nature, it is difficult to store the fruits for longer duration at room temperature. In order to use the fruit in processing industries for proper utilization of fruits and for making orchard more profitable, it is necessary to increase the shelf life by possible convenient means. The present investigation was conducted to observe the effect of different concentration of Calcium chloride, Oxalic acid, Naphthalene acetic acid and Salicylic acid on physico-chemical characteristics and overall acceptability of guava cv. L-49 stored under ambient storage condition for 12 days and observation was recorded at three days intervals on 0, 3, 6, 9 and 12th day of storage. Among all the treatments, T3 treatment (CaCl2; 3%) followed by T12 (Salicylic acid; 300 ppm) was found effective in reducing the physiological loss in weight, shrinkage and decay percentage of the fruits along with maintaining higher TSS, tritatable acidity, ascorbic acid, total sugar, reducing sugar, non reducing sugar and sensory characters up to 9 days of storage under ambient storage as compare to other treatments. Hence, it can be concluded that post-harvest treatment of calcium chloride (3%) and Salicylic acid (300 ppm) was effective in extending the shelf life, maintaining physico-chemical attributes and sensory quality of guava cv. L-49 under ambient storage condition.

Keywords

Guava, quality, shelf life, processing, physico-chemical, physiological loss

Conclusion

The stage of maturity or ripeness at harvest and postharvest treatments with Calcium chloride, Oxalic acid, Naphthalene acetic acid and Salicylic acid had a significant effect on fruit quality and shelf life of guava cv. L-49 stored under ambient storage condition for 12 days and observation was recorded at three days intervals on 0, 3, 6, 9 and 12th day of storage. However, maturity stage at harvest strongly influenced the ripening behaviour of guava fruits as evidenced by changes in firmness, acidity, ascorbic acid and sugar content. In the present study, it could be concluded that post-harvest treatment of calcium chloride (3%) and Salicylic acid (300 ppm) was effective in extending the shelf life, maintaining physico-chemical attributes and sensory quality of guava cv. L-49 under ambient storage condition.

References

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How to cite this article

Pooja Singh, Navin Singh and Sampurna Nand Singh (2023). Studies on Improving Storability and Quality of Harvested Guava Fruits using Chemicals. Biological Forum – An International Journal, 15(2): 1124-1133.