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Shelf Life and Quality of Guava Cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

F. Islam
Assistant Professor
Department of Agroforestry & Environmental Science, SAU, Dhaka, Bangladesh

A. Islam
Assistant Professor
Department of Crop Botany, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. Z. Al Munsur
Department of Biotechnology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, nonreducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black nonperforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.

Keywords: Guavai, Stages of ripening, Storage temperature, Wrapping materials, Quality

Location: Department of Horticulture and Laboratories of Horticulture and Biochemistry Departments, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Guava

Objectives:

a. To identify the proper stage of ripening of guava, low cost and proper wrapping materials as well as ideal storage temperature

b. To prolong the shelf life and quality so as to encourage the farmer, to grow more guavas and

c. To minimize the shortage of fruit (guava) in the country.

Methodology:

The experiment was conducted at the Germplasm Centre of Fruit Tree Improvement Project (FTIP) of the Department of Horticulture and Laboratories of Horticulture and Biochemistry Departments, Bangladesh Agricultural University, Mymensingh. The cultivar was introduced from Thailand and named as Kazipiara. A total of 1215 unblemished, physically similar fruits of approximately more or less uniform in size, shape and colour were collected. The treatments include stages of fruit ripening as defined by Nag (1998) namely : Stage 1 (S₁): green but fully matured, texture of pulp is hard, stage 2 (S₂): colour break down from green to greenish white and texture of pulp is medium hard and stage 3 (S₃): ripe, yellowish green in colour and crispy pulp; three incubation temperatures (20, 10 and 5ºC = T₁, T₂ and T₃, respectively) ; four wrapping materials: perforated white polythene bag (W₁), non-perforated white polythene bag (W₂), perforated black polythene bag (W₃), non-perforated black polythene bag (W₄) and unwrapped fruits as control (W₀). During the entire storage period of thirty six days, fruits used for the experiment were keenly observed at 4 days intervals starting from the 4th day of storage. Weight loss was determined by an OHAUS Triple Beam Balance. Percentage of marketable fruits was determined by eye estimation and finger-feeling method, thus shelf life of fruits was determined. Fifty gram of fruits was used to calculate per cent reducing, non-reducing and total sugar content using the following formulae : 1. % reducing sugar = (I×D×100) / (T×W×1000) (Where, I = mg of invert sugar required to reduced to known volume of Fehling’s solution, D = Dilution, T = Titre and W = wt. of the sample) 2. % Non-reducing sugar = (% Total invert sugars - % reducing sugars originally present) × 0.95 (conversion factor). 3. % Total sugars = % reducing sugar + % non-reducing sugar Per cent total soluble solid was obtained from direct reading by placing a drop of juice on the surface of the prism of the refractometer. Experiment was carried out in Randomized Complete Block Design (RCBD) with three replications. Analysis of variance of different parameters was performed by ‘F’ variance test. The mean differences were performed by Least Significant Difference test (Gomez and Gomez, 1984).

Source of Information: Progress. Agric. 19(2) : 1-12, 2008 ISSN 1017-8139

Article Link (Online Journal): http://www.banglajol.info/index.php/PA/article/view/16906/11890

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The finding of the presented investigation indicated that total weight loss, sugar (reducing, non-reducing and total) and TSS of fruits were increased during storage under different treatments. At the same time, marketability of fruits was decreased but at stage 3 fruits when stored at 5ºC and wrapped with black non-perforated polythene bag made possible to keep fruits in marketable condition for 36 days. The wider shelf life of treated guava was related to slower changes in chemical components.

Knowledge Management: Journal