Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810001945
Authors: Khorate, Vijaykumar Ekanath
Advisor: Karale, Dr.A.R
More, Dr.A.T
Kaledhonkar, Prof.D.P
Masalkar, Dr.S.D
Title: STUDIES TO EXTEND THE SHELF-LIFE OF GUAVA [Psidium guajava L.] Cv. SARDAR
Publisher: MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI - 413 722, DIST. AHMEDNAGAR, MAHARASHTRA, INDIA
Language: en
Type: Thesis
Agrotags: null
Abstract: The present investigation entitled, "Studies to extend the shelf-life of guava (Psidium guajava L.) Cv. Sardar" was carried out with six chemical and three packaging treatments, making in all 18 treatment combinations with three replications in Factorial Completely Randomised Design (FCRD). The treated fruits of guava Cv. Sardar were stored at room temperature (5.3 - 31°C; 20-89 % RH) and in low cost, low energy input cool chamber (7.1 - 14°C; 78-93 % RH) in December, 2000. In the present study, it was observed that guava fruits under all the treatment combinations had increased physiological weight loss, colour development and fruit softening with subsequent increase in storage period. Aspergillus niger, Aspergillus flavus and Colletotrichum sp. were found to be associated with rotting under both the storage conditions. There was an increase followed by a gradual decrease in TSS, reducing, non-reducing and total sugars content with corresponding decrease in acidity and ascorbic acid content with the progress of storage period, under both the storage conditions irrespective of storage treatments. Fruits stored in the cool chamber followed the same trend of physico-chemical changes, but at a slower rate. The shelf-life and organoleptic qualities of untreated and unpacked guava fruits were found to be good hardly for 5 days at room temperature. However, fruits treated with waxol (6 %) + BA (15 ppm) and wrapped individually by polyethylene film could be stored well upto 12 days at room temperature. The present study made it clear that waxol (6 %) + BA (15 ppm) and individual fruit wrapping by polyethylene film was the best treatment combination and it had a great significance in retaining the better physico-chemical characteristics. This treatment combination could extend the shelf-life of guava fruits upto 17 days in zero energy cool chamber with only 12.31 per cent physiological loss in weight with better marketable and organoleptic qualities; while untreated and unpacked fruits recorded 35.27 per cent physiological loss in weight and had lost almost complete marketable qualities on 9* day of storage in cool chamber.
Subject: Horticulture
Theme: Horticulture
These Type: M.Sc
Issue Date: 2001-06-30
Appears in Collections:Thesis

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