Effect of Post Harvest Treatments on the Shelf life and Quality of Guava [Psidium guajava (L.)] cv. Allahabad Safeda

Abstract

An experiment was conducted to determine the effect of different post harvest treatments on the shelf life and quality of guava. Different chemicals such as Gibberellic acid, Calcium chloride, Salicylic acid and Potassium permanganate were used, individually and in combinations. The different concentrations of GA 3 at 25 and 50 ppm and combination with KMnO 4 (5g/kg sachet), CaCl 2 at 1 and 2% and in combination with KMnO 4 (5g/kg sachet) and Salicylic acid at 70 & 140 ppm and in combination with KMnO 4 (5g/kg sachet) was used. Guava fruits of cv. Allahabad Safeda were treated with chemicals and stored at ambient temperatures. Fruits which were treated with 140 ppm salicylic acid i.e., T 6 were significant among all the treatments and recorded lowest PLW (1.79%), minimum fruit rotting (3.69%), highest shelf life (7 days) over control (4 days). The 2 nd best treatment which was found to be significant was, fruits treated with salicylic acid at 70 ppm i.e., T 5 . Biochemical parameters such as total sugars (6.75%), reducing sugars (3.83) and TSS (11.68°brix) were found to be significant and highest in the fruits treated with salicylic acid at 140 ppm. It was concluded that fruits treated with salicylic acid were found be effective in increasing the shelf life and quality of guava fruits.

Reducing Fruit Quality Losses in Peach Fruits and Increasing Profitability during postharvest Storage Using Salicylic Acid and Aspirin

“…Generally, data showed that fruit treated with AS or SA, delayed loss in fruit weight, redundancy in acidity and V.C and decreased the rise of SSC and softening during the storage period, which means delayed decay and improved fruit quality. These finding are in agreement with Islam et al (2018) and Tabasum et al (2019).…”