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Effect of Postharvest Treatments on Physico-chemical Changes During Storage of Guava

KAZI NAZRUL ISLAM
MS student
DEPARTMENT OF HORTICULTURE PATUAKHALI SCIENCE AND TECHNOLOGY UNIVERSITY DUMKI, PATUAKHALI

Dr. Mahbub Robbani
Professor and Research Supervisor
DEPARTMENT OF HORTICULTURE PATUAKHALI SCIENCE AND TECHNOLOGY UNIVERSITY DUMKI, PATUAKHALI

Abstract/ Executive Summary:

A study was conducted to develop an appropriate storage method and investigate the pattern of physico-chemical changes and shelf life of two varieties of guava, namely Swarupkathi and Kazi piara under different storage conditions. The experiment was carried out at the Laboratory of the Department of Horticulture, Patuakhali Science and Technology University and the Laboratory of Department of Biochemistry, Bangladesh Agricultural University, Mymensingh during the period from July to October 2010. Six post harvest treatments viz., control, hot water, neem extract, brown wrapping paper, perforated white polythene bag and non-perforated white polythene bag were assigned to the guava fruits. The two factors experiment was laidout in a completely randomized design with three replications. Among the physico-chemical parameters such as total weight loss, dry matter, reducing sugar, non-reducing sugar, total sugar and TSS contents increased significantly, whereas moisture content, titratable acidity and vitamin C contents decreased during storage in all treated and untreated fruits. Variety Kazi piara performed the best in maximum studied parameters comparison to Swarupkathi and non-perforated white polythene bag resulted better performance compare to other post harvest treatments. Kazi piara stored in non-perforated white polythene bag with contained the highest amount of total sugar (11.45%) and total soluble solids (9.00%). The post harvest treatments showed highly significant variation in the shelf life of guava. The shelf life extended up to 13.00 days by using non-perforated white polythene bag. The fruits stored in non-perforated white polythene bag having longer shelf life resulted slow change in its chemical components. The shelf life of variety Kazi piara could be extended up to 13.00 days by using non-perforated white polythene bag. Non-perforated white polythene bag can be recommended for better shelf life of guava.

Keywords: Guava, Shelf life, Dry matter, TSS, Sugar

Location: PSTU, Dumki

Start Date: 01-07-2010

End Date: 31-10-2010

Program Area: Postharvest and Agro-processing

Commodity: Guava

Objectives:

i) To study the pattern of physico-chemical changes during storage of guava.

ii) To develop an appropriate storage methods for extending the shelf life of guava.

iii) To recommend suitable post harvest treatment for successful guava storage.

Methodology:

The experiment was carried out in the Laboratory of the Department of Horticulture, Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali and the Laboratory of Department of Biochemistry, Bangladesh Agricultural University (BAU), Mymensingh during the period from July to October 2010. Horticulture Laboratory was used to guava under different post harvest treatments. Biochemistry Laboratory was used for chemical analysis of guava samples.Two varieties of guava, namely Swarupkathi and Kazi piara were used as experimental materials for the experiment. The guavas which were used in the experiment were collected from farmer’s field at Swarupkathi in Pirojpur district and farmer’s field at Dumki in Patuakhali district, respectively. Commercially mature fruits of guava were harvested on 05 August 2010. Maturity of guava was identified by external features i.e. when the color of the fruit was pale green and had bumpy to smooth surface that indicated declared maturity of guava.

The experiment consisted of two factors as follows:

1. Factor A: Variety (2)

(a) Swarupkathi (V1)

(b) Kazi piara (V2)

2. Factor B: Postharvest treatments (6)

(a) T₁= Control

(b) T₂= Hot water treatment at 55±1°C for 5 minutes

(d) T₄= Brown wrapping paper

(e) T₅= Perforated white polythene bag

(f) T₆= Non-perforated white polythene bag

A total of 288 unblemished, more or less physically similar fruits i.e. uniform size, shape and color were harvested manually from plant of varieties Swarupkathi and Kazi piara. The fruits were carefully selected during the harvesting time. Two hundred eighty eight such guava fruits of Swarupkathi and Kazi piara were collected for conducting the experiment. The skin of fruits was cleaned with the help of a cloth just after harvesting.

Experimental design

The experiment was laidout in a Completely Randomized Design (CRD) with three replications. The postharvest treated fruits were assigned randomly in each replication where randomly selected eight fruits were set in order to each treatment combination.

The period of storage were divided into four stages viz. 3, 6, 9 and 12 DAS. Each stage being defined by different fruit characteristics as follows:

Three days after storage (DAS)
Six days after storage (DAS)
Nine days after storage (DAS)
Twelve days after storage (DAS)
Parameter studied

In this experiment the following parameters of guava were studied.
Total weight loss (%)
Moisture content (%)
Dry matter content (%)
Titratable acidity content (%)
Vitamin C (Ascorbic acid) content (mg/100g)
Total sugar content (%)
Reducing sugar content (%)
Non-reducing sugar content (%)
Total soluble solids (TSS) content (% Brix)
Shelf life (Days)
Method of studying physico-chemical parameters
Fruits of guava from each treatment were selected at random from both varieties and replications during storage for physical and chemical analysis. Care was taken while collecting the fruits from the storage treatments. Chemical analysis was performed mostly in the Biochemistry Laboratory, Bangladesh Agricultural University, Mymensingh. The physico-chemical parameters were studied through the methods adopted by Ranganna (1979).

Source of Information: MS Thesis

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Total weight loss, dry matter, reducing sugar, non-reducing sugar, total sugar and TSS content of guava fruits increased with the storage period under different treatments. On the other hand, moisture, titratable acidity and vitamin C content of fruits decreased as the storage period increased.ii) The shelf life of variety Kazi piara could be extended up to 13.00 days by using non-perforated white polythene bag. The fruits which had longer shelf life slowly changed its chemical components.iii) From the results of the experiment and subsequent discussion, it may be suggested that more research works need to be conducted on physico- chemical changes of guava with different cultivars using different treatments to confirm the findings. Moreover, further experiment should also be conducted using more post harvest treatments to extend the shelf life due to decrease the post harvest losses of guava. iv) Therefore, non-perforated white polythene bag can be recommended for better shelf life of guava.

Knowledge Management: Thesis