National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation entitled “Effect of Post-Harvest Treatments on Shelf Life and Quality of Guava (Psidium guajava L.) cv. Allahabad Safeda” was conducted at Fruit Research Station, Emalia, Department of Horticulture, College of Agriculture, J.N.K.V.V., Jabalpur (M.P.) during the year 2018- 2019. The experiment was laid out in Complete Randomized Design with three replications. The experiment consist of 15 treatment T0 (Control), T1 (Calcium Chloride @ 1%), T2 (Calcium Nitrate @ 1%), T3 (Potassium Permanganate @ 1%), T4 (Azadirachta Decoction @ 10%), T5 (Calcium Chloride @ 2% + Carbendazim 0.1%), T6 (Calcium Chloride @ 3%+ Carbendazim 0.1%), T7 (Calcium Nitrate @ 2% + Carbendazim 0.1%), T8 (Calcium Nitrate @ 3% + Carbendazim 0.1%), T9 (Sodium Benzoate@ 500ppm), T10 (Boric acid @ 300ppm), T11 (NAA @ 300ppm), T12 (NAA@ 400ppm), T13 (Mustard oil), and T14 (Cow urine). On the basis of result obtained in the present investigation, it is concluded that application of various chemical alone or in combination may be used for extending post-harvest shelf life of guava. The treatment T7 (calcium nitrate @ 2.0% + Carbendazim 0.1% has been proved to be best post-harvest treatment for safe storage of guava cv. Allahabad Safeda in respect to minimum loss in physiological weight (12.04%), minimum decay (16.66%) and maximum - fruit size {length-(5.36cm)& diameter- (6.40cm)}, fruit volume (110ml) and specific gravity (0.590g/ml). TSS/acid ratio (17.76), Further, this treatment also maintained the fruit quality in terms of maximum - total soluble solids (10.77áµ’Brix), acidity % (0.67%), Ascorbic acid (176.00mg/100g), total sugars (7.23%), reducing sugar (3.63%), and non-reducing sugar (3.90%) during storage up to 12th day of storage at the ambient room temperature. The treatment T6 (Calcium Nitrate @ 3.0% + Carbendazim 0.1%) was found next best treatment in improving the shelf life and quality of fruit.
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