Vol. 10, Issue 12 (2021)

Author(s):
Saransh Saxena, Priyamvada Sonkar, Nidhi Patel and Jyoti Singh

Abstract:
The investigation was carried out at Instructional cum Research Fruit Orchard, Department of Fruit Science, K.N.K. College of Horticulture, Mandsaur (MP), during November, 2019 to January, 2020. The treatments comprised of pre harvest spraying of CaCl_2, Ascorbic acid and bagging with Brown paper and Yellow color polythene to study the physical characteristics and organoleptic test of guava fruit. The experiment was laid out in randomized complete block design with three replications. Treatment CaCl₂ @ 2% with Brown paper (T₁₁) fruit bagging showed significant effects on different parameters which were studied during the experiment. It was observed that the maximum fruit length (8.25 cm), maximum fruit width (8.72 cm), maximum fruit weight (199.67 g), highest volume (197.67 ml), highest pulp weight (173.40 g), were recorded with the treatment CaCl₂ @ 2% with Brown paper (T₁₁), while specific gravity was recorded statistically non-significant. In terms of organoleptic test the highest values of fruit taste (7.33), fruit colour (8.00), fruit texture (7.67) and fruit aroma (7.33) influenced significantly and were recorded under the treatment T₁₁ CaCl₂ @ 2% with Brown paper.