Shelf life studies on guava fruits under different packaging materials

The present studies on fresh guava fruits were carried out in Post- Harvest Technology and Department of Food Science and Technology Laboratories during 2002–2003, where the fruits were packed in different packaging materials viz. bamboo, basket, corrugated boxes, wooden, boxes, polyethylene bags and high density polyethylene (HDPE) bags under partially vaccum conditions and stored at ambient temperature (30 ± 3°C) for 12 days. The effect of packaging materials on total weight loss, percentage decomposition and penetration rate, total soluble solids, ascorbic acid, acidity and soluble sugars in the fruits were studied. The results revealed that percentage weight loss and decomposition rate were highest in bamboo basket and lowest in HDPE bags. However, there were no significant differences in penetration rate of guava fruits stored in these materials. Total soluble solids, total acidity and total soluble sugars were increased and ascorbic acid decreased with the increase of storage period. Packaging materials did not influence the biochemical constituents of guava fruits under study. From storage point of view, HDPE bags were considered the best for packing of guava fruits.