Abstract
In India overall loss of major fruits ranged from 6.7 per cent to 15.88. The overall loss was as high as 15.88 per cent in guava, 10.39 per cent in apple, 9.73 per cent in sapota, 9.69 per cent in citrus, and 9.16 per cent in mango. The highest post-harvest fruit losses were recorded in the guava. So, it can be reduced by post-harvest treatment of chemicals. Thus, the present study was conducted to Study the effect of different post-harvest chemical treatments on the shelf life and quality attributes of guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.) during the year 2022. Different chemicals such as calcium chloride and sodium benzoate were used, individually. The experiment was laid out in completely randomized block design along with three replications and seven treatments. The results revealed that the fruit physical parameters i.e. maximum fruit weight (58.24 g), fruit length (3.98 cm) and fruit diameter (4.14 cm) were observed under the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment. However, the maximum physiological loss in weight (27.02 %) and fruit Decay (22.36 %) was recorded in the treatment T 0 (Control) 15 days after treatment. The fruit quality traits viz., maximum total Soluble Solids (10.94Brix), acidity (0.55 %), TSS/Acidity (23.69 %) and ascorbic acid (133.40 mg/100g) were observed in the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes). However, the fruit sensory traits i.e. maximum visual appearance (4.45), flavour (4.12) and taste (4.04) were found better in the T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment while the maximum shelf life of guava fruits was recorded up to 15 days after experiment with treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes). Thus, it had been concluded that the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) best for increasing fruit the physical, chemicals and sensory characters as well as shelf life.
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Claims 14
Claim · model-written summary
Calcium chloride dip gave the maximum fruit weight of guava, 58.24 g, at 15 days after treatment
- Taxon
- guava
Psidium guajavae1 - Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese2
- Outcome
- fruit weighte2
- Direction
- maximume2
- Value
- 58.24 ge2
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e2“maximum fruit weight (58.24 g), fruit length (3.98 cm) and fruit diameter (4.14 cm) were observed under the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave the maximum fruit length of guava, 3.98 cm, at 15 days after treatment
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese2
- Outcome
- fruit lengthe2
- Direction
- maximume2
- Value
- 3.98 cme2
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e2“maximum fruit weight (58.24 g), fruit length (3.98 cm) and fruit diameter (4.14 cm) were observed under the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave the maximum fruit diameter of guava, 4.14 cm, at 15 days after treatment
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese2
- Outcome
- fruit diametere2
- Direction
- maximume2
- Value
- 4.14 cme2
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e2“maximum fruit weight (58.24 g), fruit length (3.98 cm) and fruit diameter (4.14 cm) were observed under the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
The control had the maximum physiological loss in weight of guava fruit, 27.02 %, at 15 days after treatment
- Taxon
- guavaPsidium guajavae1
- Outcome
- physiological loss in weighte3
- Direction
- maximume3
- Value
- 27.02 %e3
- Comparator
- T 0 (Control)e3
- Setting
- Horticulture Research Labe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e3“maximum physiological loss in weight (27.02 %) and fruit Decay (22.36 %) was recorded in the treatment T 0 (Control) 15 days after treatment”
Claim · model-written summary
The control had the maximum fruit decay of guava, 22.36 %, at 15 days after treatment
- Taxon
- guavaPsidium guajavae1
- Outcome
- fruit Decaye3
- Direction
- maximume3
- Value
- 22.36 %e3
- Comparator
- T 0 (Control)e3
- Setting
- Horticulture Research Labe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e3“maximum physiological loss in weight (27.02 %) and fruit Decay (22.36 %) was recorded in the treatment T 0 (Control) 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave the maximum total soluble solids of guava, 10.94 Brix
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese4
- Outcome
- total Soluble Solidse4
- Direction
- maximume4
- Value
- 10.94Brixe4
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e4“maximum total Soluble Solids (10.94Brix), acidity (0.55 %), TSS/Acidity (23.69 %) and ascorbic acid (133.40 mg/100g) were observed in the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes)”
Claim · model-written summary
Calcium chloride dip gave the maximum acidity of guava, 0.55 %
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese4
- Outcome
- aciditye4
- Direction
- maximume4
- Value
- 0.55 %e4
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e4“maximum total Soluble Solids (10.94Brix), acidity (0.55 %), TSS/Acidity (23.69 %) and ascorbic acid (133.40 mg/100g) were observed in the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes)”
Claim · model-written summary
Calcium chloride dip gave the maximum TSS/acidity ratio of guava, 23.69 %
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese4
- Outcome
- TSS/Aciditye4
- Direction
- maximume4
- Value
- 23.69 %e4
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e4“maximum total Soluble Solids (10.94Brix), acidity (0.55 %), TSS/Acidity (23.69 %) and ascorbic acid (133.40 mg/100g) were observed in the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes)”
Claim · model-written summary
Calcium chloride dip gave the maximum ascorbic acid of guava, 133.40 mg/100g
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese4
- Outcome
- ascorbic acide4
- Direction
- maximume4
- Value
- 133.40 mg/100ge4
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e4“maximum total Soluble Solids (10.94Brix), acidity (0.55 %), TSS/Acidity (23.69 %) and ascorbic acid (133.40 mg/100g) were observed in the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes)”
Claim · model-written summary
Calcium chloride dip gave guava fruit the best visual appearance score, 4.45
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese5
- Outcome
- visual appearancee5
- Direction
- bettere5
- Value
- 4.45e5
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e5“maximum visual appearance (4.45), flavour (4.12) and taste (4.04) were found better in the T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave guava fruit the best flavour score, 4.12
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese5
- Outcome
- flavoure5
- Direction
- bettere5
- Value
- 4.12e5
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e5“maximum visual appearance (4.45), flavour (4.12) and taste (4.04) were found better in the T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave guava fruit the best taste score, 4.04
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese5
- Outcome
- tastee5
- Direction
- bettere5
- Value
- 4.04e5
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e5“maximum visual appearance (4.45), flavour (4.12) and taste (4.04) were found better in the T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) at 15 days after treatment”
Claim · model-written summary
Calcium chloride dip gave the maximum shelf life of guava fruit, up to 15 days
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese6
- Outcome
- shelf lifee6
- Direction
- maximume6
- Value
- up to 15 dayse6
- Setting
- Horticulture Research Labe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e6“while the maximum shelf life of guava fruits was recorded up to 15 days after experiment with treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes)”
Claim · model-written summary
Calcium chloride 3.0% dip for 5 minutes is recommended for increasing the physical, chemical and sensory characters and shelf life of guava
- Taxon
- guavaPsidium guajavae1
- Treatment
- Calcium Chloride @ 3.0% dip for 5 minutese7
- Outcome
- increasing fruit the physical, chemicals and sensory characters as well as shelf lifee7
- Setting
- Horticulture Research Labe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“guava (Psidium guajava L.) at Horticulture Research Lab, Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.)”
e7“Thus, it had been concluded that the treatment T 3 (Calcium Chloride @ 3.0% dip for 5 minutes) best for increasing fruit the physical, chemicals and sensory characters as well as shelf life”
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