Department of Applied Plant Sciences (Horticulture), Babasaheb Bhimrao Ambedkar University, (A Central University), Lucknow-226025, U.P.
Online published on 13 January, 2016.
The wax coating (6%), mustard oil emulsion (2%) and 50 & 100ppm Benzyl adenine were applied and the parameters studied for acceptable fruit quality with increase in storage time was evaluated by analysis of physico-chemical parameters viz. fruit length (cm), fruit breadth (cm), CPLW%, specific gravity, acidity, ascorbic acid and TSS. Awide variation was observed for different application materials. The main achievement of present finding is that quality grade guava fruits with nutritional and storage properties were obtained. 6% wax coating+1 00ppm BA was found to be good and statistically significant for length, width, CPLW%, TSS, acidity, and ascorbic acid. The 6% wax coating is useful for retaining specific gravity and this treatment was found to be good even aftr 8 days of storage at ambient temperature.
Wax, Mustard oil, Benzyl adenine, Shelf life, Guava, Psidium guajava
