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1984•Indian Journal of HorticultureOpen access

Effect of Certain Post-Harvest Treatments on the Shelf Life of Guava Fruits

D. K. Tandon, Pandurang G. Adsule, S. K. Kalra

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Abstract

The organoleptic quality and marketability of guava (Cv. Allahabad Safeda) fruits was slightly improved by the application of Benlate (250 ppm), Alar (500 ppm) and Cycocel (1000 ppm); whereas Sulphur paper and Vapor Gard (5 per cent) treatments spoiled the appearance of fruits during 14 days of storage at room temprature (17–23°C). The physiological loss in weight was little more in Sulphur paper pads and Alar treated fruits as compared to other treatments. A slight decrease in TSS, titrable acidity and Vitamin-C contents was observed. The control fruits which were packed in polyethylene pouches retained comparable quality, to some extent, after 14 days of storage.

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What this paper is about

The organoleptic quality and marketability of guava (Cv. Allahabad Safeda) fruits was slightly improved by the application of Benlate (250 ppm), Alar (500 ppm) and Cycocel (1000 ppm); whereas Sulphur paper and Vapor Gard (5 per cent) treatments spoiled the appearance of fruits during 14 days of storage at room temprature (17–23°C). The physiological loss in weight was little more in Sulphur paper pads and Alar treated fruits as compared to other treatments. A slight decrease in TSS, titrable acidity and Vitamin-C contents was observed. The control fruits which were packed in polyethylene pouches retained comparable quality, to some extent, after 14 days of storage.

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Available abstract

The organoleptic quality and marketability of guava (Cv. Allahabad Safeda) fruits was slightly improved by the application of Benlate (250 ppm), Alar (500 ppm) and Cycocel (1000 ppm); whereas Sulphur paper and Vapor Gard (5 per cent) treatments spoiled the appearance of fruits during 14 days of storage at room temprature (17–23°C). The physiological loss in weight was little more in Sulphur paper pads and Alar treated fruits as compared to other treatments. A slight decrease in TSS, titrable acidity and Vitamin-C contents was observed. The control fruits which were packed in polyethylene pouches retained comparable quality, to some extent, after 14 days of storage.

Key concepts: Shelf life, Organoleptic, Horticulture, Medicine, Vitamin C, Biology, Food science

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