EVALUATION OF PRE AND POST HARVEST TREATMENTS AND PACKAGING FOR IMPROVEMENT OF SHELF LIFE IN GUAVA (Psidium guajava L.)
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Date
2020-11
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Publisher
University of Horticultural Sciences, Bagalkot (KRC College of Horticulture, Arabhavi).
Abstract
An experiment entitled “Evaluation of pre and post-harvest treatments and
packaging for improvement of shelf life in guava (Psidium guajava L.)” was carried out
in the department of Post Harvest Technology, KRCCH Arabhavi and Department of
Fruit Science, COH, Bidar, Karnataka during the year of 2018-19.
Fruits harvested from pre harvest sprayed guava trees with various compounds
viz., calcium nitrate (0.5 and 1%), n-Propyl gallate (200 and 300ppm), salicylic acid (0.4
and 0.6%) and hexanal (1 and 2%) were analyzed for various physical, physiological
and biochemical qualities under ambient storage condition. Among the treatments, fruits
under T5 (300 ppm n-Propyl gallate) recorded minimum physiological loss in weight
(5.09%), respiration rate (43.46 mgCO2/kg/hr) and maintained maximum mean firmness
(17.14N), total soluble solids (10.26 oB), ascorbic acid (184.79 mg/100g), total sugars
(7.38%) and extended the shelf life up to 8 days. Whereas, fruits under T7 (0.6%
salicylic acid) recorded minimum marketability (22.69%), shelf life (1.69) and obtained
lowest score for overall acceptability (3.50) than compared to other treatments.
Guava fruits of uniform size, harvested at firm mature stage were washed with
clean water and dipped in aqueous solutions of different compounds viz., calcium nitrate
(0.5 and 1%), Carboxymethyl cellulose (0.5 and 1%) and hexanal (1 and 2%) and
assessed for physical, physiological and organoleptic qualities under ambient storage
condition. Fruits dipped in 2 per cent hexanal (T7) maintained maximum mean firmness
(13.57 N), total soluble solids (10.19 oB), total sugars (7.50), color and appearance
(7.63) and recorded maximum marketability of fruits and extended shelf life up to 8.00
days. Whereas, control fruits remained fresh and lasted for 4 days.
Freshly harvested guava fruits were washed in clean water and packed in
different packaging materials namely; crates (control), LDPE (150gauge) bags, CFB
boxes, Cling wrap and cling wrap+ CFB were assessed for physiological and
organoleptic qualities under ambient and cold storage condition. Fruits wrapped in cling
film and then packed CFB box (T5) was found to be superior over other treatments in
both the storage conditions. Fruits under T5 registered minimum physiological loss in
weight (3.25 and 2.72 %), respiration rate (40.85 and 30.18 mgCO2/kg/hr) and
maintained maximum mean values of firmness (14.59 and 13.38), total soluble solids
(9.80 and 10.04 oB), ascorbic acid (186.05 and 185.15 mg/100gm), obtained highest
score for overall acceptability (6.97 and 6.87) and remained fresh up to 8.3 and 14.67
days in ambient and cold storage condition respectively.