SHELF LIFE ENHANCEMENT STUDIES IN GUAVA ( Psidiumguajava L . ) C V . SHWETA
Loading...
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Punjab Agricultural University, Ludhiana
Abstract
The fruits of guava are highly perishable in nature and require strategies to enhance post
harvest life for extended fresh fruit market period. Therefore, the present investigations were
carried out in guava cv. Shweta to explore the possibilities of storage under cold and ambient
conditions with treatments of ethylene inhibitor, antioxidant and wax coating. The fruits of
guava harvested at physiological maturity were subjected to the treatments of salicylic acid
(100, 200, 300 ppm), ascorbic acid (1.0, 1.5, 2.0 %) and chitosan (0.5, 1.0, 1.5 %), packed in
CFB boxes and stored under cold (6-8 oC temperature and 90-95 % RH) and ambient
conditions. The fruits were analyzed for various physiological and biochemical parameters at
weekly interval. Under both the storage conditions, all the treatments exhibited potential to
maintain the post harvest life of fruits as compared to untreated fruits. However, salicylic acid
300 ppm followed by 200 ppm treatments registered higher potential to retain the fruit quality
for longer period under both conditions. These were found effective in reducing the PLW,
fruit spoilage and maintained the fruit firmness and quality attributes such as TSS, sugars, and
palatability rating of fruits. The chitosan has also maintained the fruit quality but,
discoloration of fruit surface lead to reduction in organoleptic value of fruits. The promising
effects of these treatments showed that the winter season guava fruits can be stored up to 14th
day under cold storage and up to 7th day under ambient condition without deteriorating the
fruit quality. During prolonged storage these treatments seems to hold potential to maintain
fruit quality.