Influence of storage temperature on decay loss and microbial quality of stored guava (Psidium Guajava L.)

The present investigation was carried out with the objective to find out the effect of modified atmosphere and its duration on pathological parameters of two cvs (Hisar Safeda and Lucknow- 49) of guava (psidium guajava L.). Results showed that the duration of modified atmosphere had significant effect on pathological parameters. There was no decay loss in the fruits up to 4^th day of storage and there a er fruit started decaying, which increased with increase in storage period. The minimum decay loss 6% and 7.50% was recorded on 8^th day of storage in the fruits stored in modified atmosphere. The decay loss 20.75% and 29.93% was recorded in control fruits in cvs. Hisar safeda and L-49, respectively on 5^th day of storage and it reached to 100% on 8^th day of storage in both the cvs. Different types of fungi i.e Phoma spp., Penicilium spp., Aspergillus spp., Colletotrichum spp. have been identified throughout the storage period that caused decay loss in guava in both the cvs Hisar Safeda and L-49 (Sardar).

Guava was found to be very delicious and nutritious fruit but it decay very fast within 2–3 days in rainy season.

Storage temperature and modified atmosphere had a significant effect on decay loss and microbial quality of stored guava fruits.

No decay loss in the fruits up to 4^th day of storage period and there after fruits started decaying, which increased with increase in storage period.