Abstract:
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. The fruits stored in nonperforated
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.
