Postharvest Treatment of Guava (Psidium guajava L.) Fruits with Boric Acid and NAA for Quality Regulation during Ambient Storage

Abstract

Guava fruit exhibits a climacteric pattern of respiration and ethylene production so is highly perishable in nature and suffers great extent of post-harvest loss. Storage of guava fruits by using chemicals like GA 3 , Salicylic acid, NAA, potassium permanganate and boric acid as postharvest treatment is commercially acceptable and economically feasible. The present investigation was carried out with objective to compare the efficacy of boric acid and NAA and their most effective concentration for shelf-life enhancement of guava fruits in winter season. The fruit of guava, cv. Allahabad Safeda were harvested, selected for uniformity of size, colour and diseased fruits were discarded. Prior to the application of post-harvest treatments, destalking of the fruits was done by retaining only 0.5 cm long pedicels in each fruit. The destalked guava fruits were sorted and pre cooled in running water for 12−15 minutes. Fruits were treated with Boric acid @ 100 ppm, 200 ppm and 300 ppm, NAA @ 200 ppm, 300 ppm and 400 ppm for 1−2 minutes. The physical parameters like fruit size, fruit weight, physiological weight loss, decay of fruits and specific gravity; chemical parameters like TSS, titratable acidity, ascorbic acid and sugar content; and palatability rating were observed and compared with untreated fruits. Both, boric acid and NAA, had significantly affected the shelf life of guava fruits stored under ambient condition. Boric Acid 200 ppm and 300 ppm were equally effective, similarly NAA 300 ppm and 400 ppm were equally effective for quality retention in guava fruits.

Effects of a Native Cassava Starch, Chitosan, and Gelatin-Based Edible Coating over Guavas (Psidium guajava L.)

“…Since the guava is a climacteric fruit, the SS tends to increase within the ripening process 32,41 due to the conversion of some of its starches into simple sugars like glucose, fructose, and sucrose. 49 In the present work, only coated fruit showed a significant increase in SS values within the storage period, ranging from (8.68 ± 1.07) °B to (9.89 ± 0.73) °B. It indicates that higher amounts of starch were converted into mono and disaccharides and that the edible coating decreased the respiratory process, allowing sugar concentration in the fruit pulp.…”

“…The soluble solids indicate the total amount of sugar on the fruit. Since the guava is a climacteric fruit, the SS tends to increase within the ripening process , due to the conversion of some of its starches into simple sugars like glucose, fructose, and sucrose …”

Postharvest application of boric acid on grapes to improve the shelf-life and maintain the quality

“…The grapes were divided into four sets and immersed in 0, 10, 30 and 50 mM BA for 10 minutes. The concentration gradient and treatment time were set according to previous reports (Singh et al 2017;Kaur et al 2019). Then the grapes were wrapped in a preservative film and stored in a tissue culture room at 25 ± 1 °C for 10 days.…”

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

“…The storage of guava with chemicals such as boric acid and naphthalene acetic acid (NAA) at ambient temperature is commercially available and feasible (Singh et al, 2017). Although this technique has been proven to effectively maintain the quality of guava, the use of chemicals may affect those potential con sumers that have a negative perception of chemical preservatives.…”