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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 2686-2697
DOI: https://doi.org/10.20546/ijcmas.2019.801.283


Effect of Post Harvest Treatments on the Shelf life and Quality of Guava [Psidium guajava (L.)] cv. Allahabad Safeda
Afreen Tabasum1*, Ch. Raja Goud2, Veena Joshi3, D. Anitha Kumari4 and A. Bhagwan4
1Department of Entomology, College of Horticulture, Sri Konda Laxman Telangana State Horticulture University, Rajendranagar, Hyderabad-500030, Telangana, India
2Department of Fruit Science, SKLTSHU, Rajendranagar, Hyderabad-500030, Telangana, India
3Vegetable Research Station, Rajendranagar, Hyderabad-500030, Telangana, India
4Fruit Research Station, Sangareddy, Hyderabad, India
*Corresponding author
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 GA3 at 25 and 50 ppm and combination with KMnO4 (5g/kg sachet), CaCl2 at 1 and 2% and in combination with KMnO4 (5g/kg sachet) and Salicylic acid at 70 & 140 ppm and in combination with KMnO4 (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., T6 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 2nd best treatment which was found to be significant was, fruits treated with salicylic acid at 70 ppm i.e., T5. 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.


Keywords: Guava, Shelf life, quality, GA3, Calcium chloride, Salicylic acid, Potassium permanganate
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How to cite this article:

Afreen Tabasum, Ch. Raja Goud, Veena Joshi, D. Anitha Kumari and Bhagwan, A. 2019. Effect of Post Harvest Treatments on the Shelf life and Quality of Guava [Psidium guajava (L.)] cv. Allahabad Safeda.Int.J.Curr.Microbiol.App.Sci. 8(1): 2686-2697. doi: https://doi.org/10.20546/ijcmas.2019.801.283