Comparative Study in Un-bagged and Bagged Fruit with effect of Pruning time on Quality of Guava (Psidium guajava L.) Genotypes

The present investigations were conducted on seven different genotypes namely RHR-Guv-58, RHR-Guv-60, RHR- Guv-14, RHR-Guv-16, RHR-Guv-3, RHR-Guv-6 and Sardar with five pruning time i.e. 15^th May, 15^th June, 15^th July, 15^th August, 15^th September and no pruning (control). In order to quality improvement an additional treatment bagging of fruit was undertaken. The results revealed that the significantly maximum TSS of un-bagged fruit (12.33 °Brix) and bagged fruit (13.77 °Brix) was observed in G₁ (Sardar). The maximum total sugars (8.08 and 8.94%), reducing sugars (5.07 and 5.52%), sugar: acid ratio (22.33 and 26.17) with minimum acidity (0.36 and 0.34%) were recorded in G₃ (RHR-Guv-58) genotype of un-bagged and bagged fruit, respectively. The maximum ascorbic acid of un-bagged fruit (225.50 mg/100 g) and bagged fruit (250.25 mg/100 g) and shelf life of un-bagged fruit (9.75 days) and bagged fruit (8.80 days) was recorded in G₄ (RHR-Guv-14) genotype with 15^th May pruning time. The maximum B:C ratio was recorded in 15^th May pruning time (3.33) and RHR-Guv-14 genotype (2.84) was recorded in bagged fruit. Very crispy pulp texture and fruit luster was observed in all genotypes rather than Sardar. Fruit quality of genotypes was remained more or less similar irrespective to pruning time. In general, it is observed that, maximum TSS, total sugars, reducing sugars, ascorbic acid and B:C ratio were recorded in bagged fruits compare to un-bagged fruits. The minimum acidity was in the same treatment.