Annals of Horticulture

The present investigations were carried out in Post Harvest Laboratory of Deptt. of Horticulture, during the years 2007 and 2008 to know the optimum concentration of calcium salts and to find out the best wrapping material for increasing shelf life of guava. Softening is a main postharvest problem of fresh guava (Psidium guajava Linn.) in India because this prefer consuming firm and crispy guava. CaCl₂ has been applied to many fresh produce to delay ripening and improve the firmness. ‘Sardar’ guava fruit harvested, after harvest were applied with 2 different concentrations of CaNo_3, CaSo₄ at 0.5%, 1%, and CaCl₂ 1%, 2% with a packaging material (newspaper) or without packaging material and then stored at room temperature at 12 days. Calcium treatments effectively maintained fruit firmness compared to non-treated fruit. Respiration of all treatments decreased after storage and remained stable without significance. Fruit infiltrated with 1% CaCl₂ showed slightly skin injury as scattered-browning generated around the fruit related to increasing be grading scales. There were significant between treatments in ascorbic acid, soluble solids and titrated acids contents. CaCl₂ infiltration at 2% showed a good option to maintain firmness.