Effect of Salicylic acid as post-harvest treatment on shelf life and quality of Guava (psidium guajava l.) Cv. Lucknow 49 An experiment was conducted to study the effect of salicylic acid as dipping at two different concentration (100 and 200ppm) on shelf life and bio chemical parameters Guava cv. Lucknow 49 fruits (preharvest spray with Ca(No3) 2 at 1 and 2 per cent)at two different color maturity stages of Green Mature (MG) and Color Turning stage (CT) and stored the fruits at room temperature (28± 2°c & 60 ± 10 % RH). Pre harvest spray with calcium nitrate (2%) and postharvest treatment of SA at 200ppmat mature green stage recorded the minimum PLW of 13.65per cent on 9th day after storage with maximum fruit firmness of 4.93 Kg/cm2 and fruit biochemical quality parameters viz TSS(9.01 ◦Brix), Ascorbic Acid (189.93 mg 100g-1)Total sugars (6.95 %)with minimum total fruit skin and flesh colour difference ΔE= 3.44 and 1.68

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Research Article

Abstract

An experiment was conducted to study the effect of salicylic acid as dipping at two different concentration (100 and 200ppm) on shelf life and bio chemical parameters Guava cv. Lucknow 49 fruits (preharvest spray with Ca(No3) 2 at 1 and 2 per cent)at two different color maturity stages of Green Mature (MG) and Color Turning stage (CT) and stored the fruits at room temperature (28± 2°c & 60 ± 10 % RH). Pre harvest spray with calcium nitrate (2%) and postharvest treatment of SA at 200ppmat mature green stage recorded the minimum PLW of 13.65per cent on 9th day after storage with maximum fruit firmness of 4.93 Kg/cm2 and fruit biochemical quality parameters viz TSS(9.01 ◦Brix), Ascorbic Acid (189.93 mg 100g-1)Total sugars (6.95 %)with minimum total fruit skin and flesh colour difference ΔE= 3.44 and 1.68

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