Vol. 6, Issue 4 (2018)
Effect of post-harvest treatments on shelf life and quality of Guava (Psidiun guavajava) fruits
Author(s): Manmohan Singh Bhooriya, Dr. BP Bisen and Dr. SK Pandey
Abstract: The study was carried out at Post Harvest Laboratory, College of Agriculture, JNKVV, Jabalpur during the year 2018, on various ripening related changes in guava fruits to determine appropriate maturity stage and postharvest treatment for better quality and desirable shelf life under room storage. Effect of post harvest treatments with Calcium chloride (1 and 2%), Calcium nitrate (0.5 and 1%) and Azadirachta decoction (10 and 20%) on the storage behaviour of guava fruits harvested at colour turning stages during storage at room temperature were studied. Fruits were kept in tray and dipped each for 2 or 4 minutes, storage at room temperature and evaluated after 3, 6, 9 and 12 days for various physico-chemical attributes like. The maximum physiological weight loss 23.34% in untreated fruits and minimum 16.59% in calcium nitrate 1% treated, the maximum TSS was recorded 13.06 0brix in calcium nitrate 1% treated and minimum 11.23 0brix untreated fruits, the maximum total sugar was recorded 7.09% in calcium nitrate 1% treated and minimum 6.23% in untreated fruits, the maximum reducing sugar was recorded 3.58% in calcium nitrate 1% treated and minimum 3.19% in untreated fruits, the maximum 3.51% in calcium treated 1% and minimum 3.04% in untreated fruits, the maximum acidity recorded was 0.64% in calcium nitrate 1% and minimum 0.42% in untreated fruits and the maximum ascorbic acid was recorded 165.33mg in calcium treated 1% and minimum 133.33mg in untreated fruits at end of the storage period. It was observed that PLW increased, acidity and ascorbic acid decreased during storage irrespective of maturity stages and Calcium treatments studied. However, TSS total sugar, reducing sugar and non reducing sugar increased upto 6 days with all the treatments except control but subsequently decreased thereafter during storage. However, mature green stage fruits exhibited longer shelf life and better fruit quality with all the Calcium treatments compared to calcium treatments stage during storage. Similarly, calcium proved beneficial in delaying the ripening related changes in guava fruits, while application of Ca(NO3)2 (1%) recorded a potential shelf life of 12 days under storage.
Pages: 2559-2564 | 825 Views 160 Downloads
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How to cite this article:
Manmohan Singh Bhooriya, Dr. BP Bisen, Dr. SK Pandey. Effect of post-harvest treatments on shelf life and quality of Guava (Psidiun guavajava) fruits. Int J Chem Stud 2018;6(4):2559-2564.
