Vol. 6, Issue 6 (2018)
Effect of rejuvenation on biochemical properties of fruit and fruit pulp during different storage period in Guava (Psidium guajava) CV Allahabad safeda
Author(s): DC Shrivastava, NK Singh and RK Jhade
Abstract: Rejuvenation of guava is one of the most important practices that influence the vigor, productivity and quality of the fruits (Gadgill and Gadgill, 1933). Guava is considered as one of the exquisite, nutritionally valuable and remunerative fruit crop. Guava bears on current season’s growth and flowers appear in the axil of new leaves. Therefore, An experiment was laid out to study the biochemical response of rejuvenated old guava orchard cv Allahabad Safeda at the demonstration farm of Jawahar Lal Nehru Krishi Vishwa Vidyalaya, Krishi Vigyan Kendra, Seoni during 2009-10. Sixteen year old guava plants were pruned drastically leaving only four scaffold branches per tree at monthly interval from April 2009 to June 2009. In rejuvenated guava, the highest value of TSS 12.34 °Brix was observed when 100% yellow fruit was taken, whereas the lowest (10.89 °Brix) was observed in 100% green fruits. In unrejuvenated guava, the lowest TSS (10.71 °Brix) was observed when the fruits were harvested at 100% green and 11.67 °Brix when 100% yellow fruits were taken. Higher ascorbic acid content in fruits (141.82 and 163.11mg/ 100g, respectively in un-rejuvenated and rejuvenated plant) was recorded in 100% yellow fruits. Significantly higher percentage of free soluble sugar (11.30) was estimated in fruits obtained from rejuvenated trees as compared with control (10.65%). Analysis of the pulp showed that there was a slight increase in the pulp recovery extraction in rejuvenated guava fruit (12.07%) and did not show remarkable difference in total soluble soilds, moisture%, acid, ascorbic acid and pectin contents of pulp. Pruning proved to be successful in rejuvenating an old guava orchard of cv. Allahabad Safeda.
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How to cite this article:
DC Shrivastava, NK Singh, RK Jhade. Effect of rejuvenation on biochemical properties of fruit and fruit pulp during different storage period in Guava (Psidium guajava) CV Allahabad safeda. Int J Chem Stud 2018;6(6):963-966.
