Vol. 12, Issue 9 (2023)

Author(s):
Ramesh Chand Kantwa, PKS Gurjar, Anjali Rana, Ramawatar Choudhary, Harsha, Om Prakash and SL Yadav

Abstract:
The investigation was conducted in the field of Horticulture Research Orchard, Department of Horticulture, College of Agriculture, RVSKVV, Gwalior, MP, India during the two years of 2021-22 to 2022-23 with a pooled mean basis. The treatments comprised of pre-harvest spraying of Calcium chloride and calcium sulphate and bagging with Brown paper and polythene bags to study the sensory evaluation of guava fruits. The experiment laid out 15 different treatments in a randomized block design with three replications. Guava fruits were randomly collected and cleaned in tap water to remove surface dust and leaves before weighing and sorting. The study used the guava cultivar Gwalior-27. The sample was taken in cotton bag allotted a variety and then brought to the Horticulture departmental laboratory for analysis and then stored in a cool place until the measurement had been taken. Treatment CaCl₂ @ 2% with polyethylene bags (T₁₄) fruit bagging showed significant effects on different sensory parameters that were studied during the experiment. In terms of sensory evaluations, the highest values of a fruit taste (7.82, 7.86), fruit colour (7.74, 7.80), fruit texture (7.52, 7.59), fruit aroma (8.06, 8.13) and Overall acceptability (8.08, 8.23) influenced significantly and were recorded under the treatment T₁₄ CaCl₂ @ 2% with polyethylene bags during 2021-22 and 2022-23, respectively.