College of Agriculture, Calcutta University, Calcutta-19.
Physico-chemical changes were studied in Safeda, and Red-fleshed Pyriform guava, to correlate such changes with maturity and ripening. Sugars, total nitrogen, total acids, total pectin, alcohol insoluble solids, total soluble solids etc. were found to show definite trend during the growth and development of fruits. Starch could not be detected in any stage of development. Reducing sugars were found to be correlated with the rate of respiration of the fruit. Harvested guavas exhibited climacteric rise in respiration. Total soluble solids, firmness and transitional colour development of the fruits were found to be correlated with maturity and ripening. Maturity standard for Safeda and RFP was fixed on the basis of T.S.S, Magness pressure tester reading, skin colour and ratio of total sugar to acid.
