The Safeda variety of guava obtained from the Government Fruit Research Station, Hessarghatta, was stored at temperatures ranging from 35°F to 87°F to determine the optimum conditions for guava storage. Two sizes of fruits were used. The following conclusions have been arrived at:
1. The physiological losses in weight (i.e. due to transpiration and respiration) in guavas are lesser the lower the storage temperature. Physiological losses in weight are also lower in bigger fruits as compared to smaller ones.
2. When picked from the tree in a stage when the green colour was just turning yellow, smaller fruits were found to be richer in vitamin G than larger ones. During cold storage, however, considerable losses of vitamin C occurred at all the temperatures and in both the sizes.
3. When picked from the tree in a stage when the green colour was just turning yellow, the total, acids content was found to be higher in the bigger fruits than in the smaller ones. During cold storage, however, the total acids content decreased at all the temperatures and in both the sizes.
4. Generally speaking, the total soluble solids contents increased at all the temperature ranges and in both the sizes.
5. The optimum conditions for the cold storage of the Safeda variety of guava are a temperature of 47–50°F and a R. H. of 85–90%. Bigger fruits should be chosen for cold storage in preference to smaller ones. The approximate storage life was found to be 4 weeks and the approximate post-storoge life at 76 87°F (Mysore room temperature) was 3 days.
