Vol. 11, Issue 1 (2022)

Author(s):
Gaurav Chaudhary, Gir Raj Kishore, Anushree Jatrana, Shalini Arora and Devesh Pratap

Abstract:
The present research was aimed to study the combined effect of different chemical treatments and polyethylene wrapping on dry matter content of Guava (Psidium guajava L.) fruit. The guava cv. L-49 fruits were treated with chemicals such as calcium chloride, calcium nitrate, gibberellic acid, benzyl adenine and spermine and packed in LDPE100 and LDPE200 bags. The dry matter content of guava fruits was studied at three days of interval during storage at low temperature. SPM was most effective for MG fruits with dry matter content of23.24 (MG-100) and 23.34 (MG-200) on 12^th day of storage. For CT fruits, SPM and BA were found to most efficient with dry matter content of 23.33 and 23.96 for CT-100, and 23.14 and 23.37 for CT-200, respectively on 12^th day of storage. The combined application of chemicals and polyethylene significantly controlled the increase in dry matter content of guava fruit during storage at low temperature.