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Acharya Narendra Deva University of Agriculture & Technology, Ayodhya

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Subject: Fruit Science × Author: Dowlatzai, Sharifullah × End date: 2021 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    Elucidating effect of pre-harvest treatment on post harvest quality of rainy season Guava (Psidium guajava L.) CV. Lalit
    (ANDUAT, kumatganj, Ayodhya, 2021-07-19) Dowlatzai, Sharifullah; Pathak, Sanjay
    The present investigation entitled “Elucidating effect of pre-harvest treatment on post-harvest quality of rainy season guava (Psidium guajava L.) cv. tilaL”was carried out during the year 2020-2021 at Main Experimental Station, Department of Fruit Science, College of Horticulture & Forestry, A.N.D.U.A. & T., Narendra Nagar (Kumarganj), Ayodhya, Uttar Pradesh, India. The fruits of rainy season guava are very poor in quality, having poor shelf life and number of fruits are infested with the insect, pest and disease particularly fruit fly and anthracnose respectively. These problems occurred due to prevalence of warm and humid condition in rainy season. To overcome these problems the present investigation was formulated with eight treatments viz. T1 ( Salicylic acid 0.3 %+K2SO4 0.1%), T2 (CaCl2 2% +K2SO4 0.1%), T3 (CaCl2 2%+Salicylic acid 0.3 % + K2So4 0.1%), T4 (Bagging + CalCl2 2% + K2So4 0.1%), T5 (Bagging + CalCl2 2% + Salicylic acid 0.3% + K2So4), T6 (Bagging + Salicylic acid 0.3% + K2So4 0.1%), T7 (Bagging), T8 (Control). The treated fruits were harvested at full maturity stage and stored at ambient temperature. The results revealed that all pre-harvest treatments found superior than control and the pre-harvest treatment of Bagging + CalCl2 2% + Salicylic acid 0.3% + K2So4 proved the most efficient in fruit size and weight (Length 3.7cm and width 4.40cm), fruit weight (71.49g) and also improve the bio-chemical quality, TSS (11.34%), Ascorbic acid (174mg/100g), reducing sugar (5.73%), total sugars (9.32%). On the basis of Physiological loss weight, TSS, sugars, ascorbic acid the T5 (Bagging + CalCl2 2% + Salicylic acid 0.3% + K2So4) was found best. These fruits can be stored up to eight days at ambient temperature. Bagging + Salicylic acid 0.3% + K2So4 0.1% found the superior in fruit firmness (7.51 kg/cm2) and less acidity (0.46%).