RESPONSE OF PRE HARVEST SPRAY OF CALCIUM NITRATE AND GIBBERELLIC ACID ON YIELD, QUALITY AND STORAGE BEHAVIOUR OF GUAVA CV. L-49 2856
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Date
2019-07
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jau,junagdh
Abstract
The present experiment entitled “Response of pre harvest spray of calcium nitrate and gibberellic acid on yield, quality and storage behavior of guava cv. L-49” was conducted during the year 2018-19 at Khengar Vav Farm, Fruit Research Station, Department of Horticulture, Junagadh Agricultural University, Junagadh (Gujarat). The treatments comprised of different concentration of calcium nitrate (C0- Calcium nitrate 0%, C1- Calcium nitrate 0.5%, C2- Calcium nitrate 1% and C3- Calcium nitrate 1.5%) and different concentration of gibberellic acid (G0 – Gibberellic acid 0 mg/l, G1- Gibberellic acid 50 mg/l, G2- Gibberellic acid 100 mg/l and G3- Gibberellic acid 150 mg/l). The experiment was laid out in a Randomized Block Design with factorial concept with three repetitions. The observations were recorded in four parameters i.e. fruiting, physical, biochemical and orgenoleptic parameters.
The calcium nitrate 1.5% exhibited the maximum fruit set (65.09%), minimum fruit drop (23.03%) & days to maturity (88.33 days), maximum no. of fruits/tree (355.83), yield (34.77 kg/tree) and maximum fruit length (5.45, 5.43, 5.42 and 5.39 cm), diameter (5.64, 5.61, 5.59 and 5.54 cm), volume (121.75, 119.17, 115.17 and 114 cm3) & weight (157.30, 149.52, 145.92 and 138.94 g) on 0, 3rd, 6th and 9th days storage, respectively and minimum physiological loss in weight (5.03, 7.26 and 11.88%), spoilage (10.00, 32.22 and 51.67%) & maximum marketable fruits (90.00, 67.78 and 48.33%) on 3rd, 6th and 9th days storage, respectively and maximum shelf life (9.50 days), total soluble solids (11.12, 11.17, 11.29 and 11.22 °Brix), total sugar (5.68, 6.27, 7.11 and 6.81%), reducing sugar (3.89, 4.10, 4.42 and 4.37%), non reducing sugar (1.78, 2.16, 2.69 and 2.44%), minimum acidity (0.31, 0.33, 0.28 and 0.27%), maximum ascorbic acid (163.45, 168.52, 159.10 and 155.18 mg/100 g) & pectin content (0.74, 0.72, 0.68 and 0.65%) on 0, 3rd, 6th and 9th days storage, respectively. It also exhibited the maximum score for appearance (7.04), texture (7.62), colour (7.32), flavour (7.76) & taste (7.73).
Among the different concentration of gibberellic acid, application of giberellic acid 100 mg/l was recorded maximum fruit set (65.92%), minimum fruit drop (23.22%) & days to maturity (90.75 days) maximum no. of fruits/tree (374.42), yield
(35.61 kg/tree) and maximum fruit length (5.61, 5.60, 5.58 and 5.55 cm), diameter (5.71, 5.68, 5.64 and 5.63 cm), volume (114.50, 110.83, 109.92 and 106.92 cm3) & weight (163.10, 153.91, 149.10 and 143.31 g) on 0, 3rd, 6th and 9th days storage, respectively and minimum physiological loss in weight (5.74, 8.83 and 12.28%), spoilage (15.00, 38.33 and 55.00%) & maximum marketable fruits (85.00, 61.64 and 45.00%) on 3rd, 6th and 9th days storage, respectively and maximum shelf life (9.08 days), total soluble solids (11.34, 11.39, 11.49 and 11.42 °Brix), total sugar (5.74, 6.17, 6.97 and 6.71%), reducing sugar (3.99, 4.15, 4.37 and 4.32%), non reducing sugar (1.75, 2.02, 2.61 and 2.39%), minimum acidity (0.31, 0.33, 0.28 and 0.27%), maximum ascorbic acid (163.93, 169.15, 159.08 and 153.03 mg/100 g) and pectin content (0.69, 0.66, 0.60 and 0.58%) on 0, 3rd, 6th and 9th days storage, respectively. It also exhibited maximum score for appearance (5.75), colour (5.80), flavour (6.69) and taste (7.00). However, maximum score for texture (6.49) was recorded with giberellic acid 150 mg/l.
In different combinations of calcium nitrate and gibberellic acid, treatment C3G2 (Calcium nitrate 1.5% & gibberellic acid 100 mg/l) resulted in maximum no. of fruit/tree (453.33), yield (42.43 kg/tree) and maximum fruit length (5.98, 5.96, 5.95 and 5.91 cm), diameter (5.98, 5.94, 5.91 and 5.87 cm), volume (140.00, 136.00, 135.33 and 132.00 cm3) & weight (182.17, 175.08, 172.01 and 164.93 g) on 0, 3rd, 6th and 9th days storage, respectively and minimum physiological loss in weight (3.89, 5.57 and 9.91%), spoilage (6.67, 28.89 and 44.45%) & maximum marketable fruits (93.33, 71.11 and 55.55%) on 3rd, 6th and 9th days storage, respectively and maximum shelf life (10.33 days), total soluble solids (12.28, 12.34, 12.45 and 12.39 °Brix), total sugar (6.77, 7.38, 8.34 and 8.00%), reducing sugar (4.42, 4.56, 4.90 and 4.86%), non reducing sugar (2.35, 2.82, 3.44 and 3.14%), minimum acidity (0.27, 0.29, 0.23 and 0.22%), maximum ascorbic acid (184.33, 187.83, 180.83 and 176.40 mg/100 g) & pectin content (0.77, 0.75, 0.73 and 0.70%) on 0, 3rd, 6th and 9th days storage, respectively. It resulted in better score for appearance (8.12), colour (8.20), flavour (8.10) & taste (8.30). Whereas, the better score for texture (8.03) was obtained with C3G3 (Calcium nitrate 1.5% + gibberellic acid 150 mg/l).
Based on investigation it can be concluded that, combined pre harvest application of calcium nitrate and gibberellic acid (Calcium nitrate 1.5% + gibberellic acid 100 mg/l) improves yield, quality and storage behavior of guava.