Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effects of Postharvest Treatments on Shelf Life Extension of Guava

Dr. Kazi Nazrul Islam
Scientific Officer (Entomology)
RHRS, BARI, Lebukhali, Dumki, Patuakhali.

M. Robbani

M. Ali

S. K. Bose

M. M. Islam

Abstract/ Executive Summary:

The experiment was conducted to develop an appropriate storage method and shelf life of two guava varieties, namely Swarupkathi and Kazi Piara under different postharvest treatments. Six postharvest 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 laid out in a completely randomized design with three replications. Among the physico-chemical parameters such as reducing and non-reducing sugar contents increased significantly, whereas titratable acidity and vitamin C contents decreased during storage in all treated and untreated fruits. Between two varieties, the shelf life of Kazi Piara (9.89 days) was higher than that of Swarupkathi (7.94 days). The postharvest 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.

Keywords: Guava, treatments and shelf life.

Location: Laboratory of the Department of Horticulture, Patuakhali Science and Technology University, Dumki

Start Date: 00-07-2010

End Date: 00-10-2010

Program Area: Postharvest and Agro-processing

Commodity: Guava

Objectives:

To find out the appropriate postharvest treatment and effective packaging material for extending the shelf life of guava.

Methodology:

The storage room was well ventilated with four windows and two exhaust fans. The temperatures of the storage room of experiment were recorded daily with a thermo-meter. The average morning (at 8.00 am), afternoon (at 2.00 pm) and night (at 8.00 pm) temperatures of the storage room were 30.04°C, 30.04°C and 30.00°C, respectively. Two varieties of guava, namely Swarupkathi and Kazi Piara were used as experimental materials for the experiment. The experiment consisted of two factors viz., variety: V₁: Swarupkathi & V₂: Kazi Piara and six postharvest treatments: T₀: control, T₁: hot water (55±1°C for 5 minutes), T₂: neem extract (50%), T₃: brown wrapping paper (40 cm×25 cm), T₄: perforated white polythene bag (40 cm×25 cm) and T₅: non-perforated white polythene bag (40 cm×25 cm). The experiment was laid out 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 collected data were statistically analyzed by Analysis of Variance method using MSTAT computer package program. The significance of difference between pair of means was tested by the least significant difference (LSD) test at 5 % level of probability (Gomez and Gomez, 1984).

Parameters:

Estimation of reducing sugar content: Reducing sugar content of guava pulp was determined by Dinitrosalicylic acid method (Miller, 1972).

Estimation of non-reducing sugar content: Non-reducing sugar content of guava pulp was calculated by using the following formula:

% Non-reducing sugar = % Total sugar - % Reducing sugar

Estimation of vitamin C (Ascorbic acid) content:

Vitamin C content (mg/100 g of fruit) =

Where,

T = Titre	V = Volume of extract taken for estimation
D = Dye factor	W = Weight of sample taken for estimation
V = Volume made up

Estimation of titratable acidity content: Titratable acidity of guava pulp was determined by the method of Ranganna (1979). Titratable acidity (%) =

Where,

T = Titre	E = Equivalent weight of acid
N = Normality of NaOH	V = Volume of extract taken for estimation
V = Volume made up	W = Weight of sample taken for estimation

Shelf life (Days)

Shelf life of guava fruits as influenced by different storage treatments and variety was calculated by counting the days required to ripe fully as to retaining optimum marketing and eating qualities.

Source of Information: Journal of Sher-e-Bangla Agricultural University. 8(1): 37-44, January 2014

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

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.

Knowledge Management: Journal