Effect of Pre-harvest Calcium Chloride and Salicylic Acid Spray on Morphological and Biochemical Traits of Guava (Psidium guajava)

Abstract

Guava is a small, tropical fruit tree grown in various tropical and subtropical regions. Salicylic acid (SA) is a phenolic compound that enhances disease resistance and delays the fruit ripening process. Calcium is an essential cell component that delays ripening, particularly softening of the fruit. The effect of foliar spray of CaCl2, and SA, on the physical and biochemical traits of guava was investigated in the present investigation. The application of CaCl2 2% + SA 2mM was more effective as compared with both when applied alone. The data were recorded on fruit set (%), fruit weight (g), fruit length (cm), fruit diameter (cm), fruit yield (kg), ripening period (days), TSS, acidity, total sugar, ascorbic acid, nitrogen, phosphorus, potassium. CaCl2 2% + SA 2mM was showed better performance in all cases, followed by SA 2mM and CaCl2 2%. Overall, this work determines the influence on guava's essential traits by pre-harvest calcium chloride and salicylic acid.

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“…A combination of salicylic acid with other chemicals was also found to have a synergistic effect on quality. Guava exhibited significant TSS, ascorbic acid, and total sugar as a result of the action of CaCl 2 (2 percent) + SA (2 mM) together which had a more potent combination impact (Kaushik et al 2021). According to Blanch et al (2020), with 100 ppm (parts per million)of salicylic acid application, the total phenol content and free radical scavenging activity increased in grapes.…”