Studies on Extension of Shelf-Life of Guava (Psidium guajava L.) Fruits and Vegetative Propagation of Guava and Dhamini (Grewia tiliaefolia Vahl.)
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Date
2011
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UAS, Dharwad
Abstract
An investigation was carried out to study the influence of post-harvest
treatments with waxol (17 and 25 % nipro and citrus wax), potassium permanganate
impregnated on paper shreds, potassium metabisulphite (1000 ppm) and calcium
compounds (1% calcium nitrate and 2% calcium chloride) coupled with packaging in
polyethylene bags of 200 gauge with 1 percent vents or wrapped with tissue paper on
physico-chemical parameters, organoleptic characters and shelf-life of Sardar guava
fruits under ambient conditions.
The guava fruits treated with 25 per cent citrus wax and packed in
polyethylene bag (200 gauge having 1% area of vents) and stored under ambient
conditions had a shelf-life of 8.21 days, with lowest shrinkage index (3.00%),
physiological loss in weight (3.99%) and retained highest total soluble solids
(10.22%), reducing sugars (4.10%), non-reducing sugars (2.12%), total sugars
(6.22%), ascorbic acid (213.37 mg/100 g of fruit) and total titratable acidity (0.665%)
among the 15 treatments throughout the storage period of 10 days. Organoleptic
scores for colour and appearance (4.28), texture (4.30), taste and flavour (4.38),
overall acceptability (4.31) was also found to be highest in this treatment. The fruits
treated with citrus wax (17%) and packed in polyethylene bag with vents had a shelflife
of 7.46 days followed by 7.42 days in fruits treated with nipro wax (25%) and
packed in polyethylene bags with vents.
No rooting was observed in guava and dhamini soft-wood cuttings treated with
IBA and NAA at the rate 1000 to 3000 ppm concentrations even under poly tunnel
condition.
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Horticulture