Postharvest Life of Guava (PsidiumguajavaL.) Varieties as Affected by Storage Intervals at Room Temperature
Postharvest Life of Guava (PsidiumguajavaL.) Varieties as Affected by Storage Intervals at Room Temperature
Said Rawan1, Farzana bibi1, Nadeem Khan1*, Abdul Mateen Khattak1, Zahir shah3, Asif Iqbal2, Madeeha Alamzeb2, Saeed Ul Haq1, Abid Kamal3, Fawad Ali Shah2, Ahmad Naeem1 and Wajid Ali3
ABSTRACT
The research study entitled“Postharvest life of guava (PsidiumguajavaL.) varieties as affected by storage intervals at room temperature” was conducted at post harvest laboratory, Department of Horticulture, The University of Agriculture Peshawar, during the year 2015. The research work was conducted in Complete Randomized Design (CRD) with three replications and two factors i.e. guava varieties (Safeda and Karela) and storage intervals (0, 3, 6, and 9 days). The data was recorded onfirmness (kg/cm2), weight loss (%), moisture contents (%), taste, decay fruits (%) and total soluble solids (TSS). The experimental result showed that both the varieties were significantly influenced the fruit decay (%), TSS (%), taste and moisture content (%), while firmness (kg/cm2) and weight loss (%) was found non-significant. Also storage interval significantly affected all the parameters. Interactive affect of varieties and storage intervals significantly affected all the parameters except firmness (kg/cm2), taste and weight loss (%). The fruits of safeda variety lowest fruit decay (5.82%), more TSS (11.530Brix), taste (5.17) and moisture content (42.68%), while fruit store for zero days no fruit decay (%), weight loss (%), less firmness(1.43 kg/cm2) and more moisture content (44.24%), however on 9 days storage more TSS (15.130Brix) and taste (6) was observed. The fruit store for 9 days and safeda variety perform better on all the parameter, so recommended for postharvest life extension of guava fruits under uniform room temperature 210C.
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June 2017
Vol. 30, Iss. 2, Pages 122-208
