Vol. 11, Issue 5 (2022)

Author(s):
Dhiraj Layek, Kondle Ravi and Anis Ahmad Mirza

Abstract:
The fruits of guava are highly perishable and require strategies to enhance the post-harvest life for extending the fresh fruit market period. The present investigation was conducted at Horticulture Laboratory, Department of Horticulture, Lovely Professional University, Phagwara, Panjab, during the year 2021-2022. The experiment was carried out to study the storage stability of guava fruits under ambient conditions. The experimental material consisted of 7 treatments and coating viz. Chitosan (2%) Aloe vera (50%) along with ascorbic acid as coating additives alone and in different combinations of coating materials. The observation was recorded on the 1^st, 3^rd, 5^th, 7^th, and 9^th day of the storage. Fruits under control were survived only for 5 days and with Aloe vera 50% and Chitosan 2% coated for 7 days. Whereas, shelf life was extended up to 9 days with other combinations of coatings. The results revealed a minimum physiological loss in weight and Fruit weight, maximum Firmness, specific gravity, and the organoleptic score were observed with the treatment of Aloe vera (50%) + chitosan (1%) + Ascorbic acid (1%) during storage.