TAILIEUCHUNG - Effect of post harvest treatments on the shelf life and quality of guava [Psidium guajava (L.)] cv. Allahabad Safeda

An experiment was conducted to determine the effect of different post harvest treatments on the shelf life and quality of guava. Different chemicals such as Gibberellic acid, Calcium chloride, Salicylic acid and Potassium permanganate were used, individually and in combinations. The different concentrations of GA3 at 25 and 50 ppm and combination with KMnO4 (5g/kg sachet), CaCl2 at 1 and 2% and in combination with KMnO4 (5g/kg sachet) and Salicylic acid at 70 & 140 ppm and in combination with KMnO4 (5g/kg sachet) was used. Guava fruits of cv. Allahabad Safeda were treated with chemicals and stored at ambient temperatures. Fruits which were treated with 140 ppm salicylic acid ., T6 were significant among all the treatments and recorded lowest PLW (), minimum fruit rotting (), highest shelf life (7 days) over control (4 days). The 2nd best treatment which was found to be significant was, fruits treated with salicylic acid at 70 ppm ., T5. Biochemical parameters such as total sugars (), reducing sugars () and TSS (°brix) were found to be significant and highest in the fruits treated with salicylic acid at 140 ppm. It was concluded that fruits treated with salicylic acid were found be effective in increasing the shelf life and quality of guava fruits. | Effect of post harvest treatments on the shelf life and quality of guava [Psidium guajava (L.)] cv. Allahabad Safeda

• Sinh học
• Calcium chloride
• Salicylic acid
• Potassium permanganate
• Psidium guajava L
• Allahabad Safeda
• Shelf life and quality of guava
• Calcium chloride treatment
• Suppression of fruit anthracnose disease caused by colletotrichum gloeosporioides
• Fruit anthracnose disease
• The calcium chloride solution
• Invitro mycelial growth
• Quality attributes
• Boric acid
• Fruit characteristics
• Influenced by foliar spray
• Calcium chloride and boric acid
• Hasth bahar
• Calcium nitrate
• Calcium sulphate
• Calcium on post harvest quality
• Pre harvest spray
• Pre harvest
• Potassium chloride
• Pre harvest spraying treatments of chemicals
• Brown trout
• Salmo trutta
• Chloride cells
• Calcium concentration
• Normal freshwater
• Foliar application
• Fruit quality
• Borax influences plant growth
• Tomato Lycopersicon esculentum Mill
• Antioxidant activity
• Ascorbic acid
• Bio chemical changes
• Low temperature storage
• Shelf life
• Biochemical changes
• Time of harvest
• Pre packaging calcium chloride treatments
• Quality of Moringa
• Late blight
• Induced resistance
• Potato against late blight
• Phytophthora infestans
• Citric acid
• Chlorine water
• Physical parameters
• Microbial count
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Biochemical properties
• Physical properties
• Chitosan and low temperature storage
• PLW and marketability
• Strawberry cv Camarosa
• BMC Cancer
• Pancreatic ductal adenocarcinoma
• Calcium activated chloride channel regulators
• Pancreatic cancer
• Cox proportional hazards modeling
• Potassium sulphate
• Days after harvest (DAH)
• Pre harvest sprays
• Gibberellic acid
• Kênh Sodium
• Kênh Calcium
• Kênh Potassium
• Kênh Chloride
• kênh ion
• báo cáo khoa học
• báo cáo hóa học
• công trình nghiên cứu về hóa học
• tài liệu về hóa học
• cách trình bày báo cáo
• trình bày báo cáo
• tài liệu báo cáo khoa học
• nghiên cứu y học
• báo cáo y học
• kiến thức y học
• Ambe bahar
• Physiological weight loss
• Polythene bag
• Potassium nitrate
• Sorbitol and agro chemicals
• Cultivars to agro chemicals
• Kích thích kháng bệnh thán thư
• Cây hành lá
• Bệnh thán thư trên cây hành lá
• Cây hành lá trồng trong điều kiện nhà lưới
• Bệnh thối nhũn gốc trên cây hành lá
• 1 MCP fumigation
• Calcium chloride dip
• H2O2 dip
• Postharvest quality
• Custard apple
• Benzyl adenine
• Shelf life of custard apple
• Post harvest treatments on shelf life
• Tạp chí Khoa học Nông nghiệp
• Giống bơ Booth 7
• Bảo quản bơ sau thu hoạch
• Nâng cao chất lượng quả bơ
• Mô hình trồng bơ ở Việt Nam