Abstract

Effect of calcium (CaCl, at 1, 2 or 4% and Ca (NO), at 1, 2 or 4%) and Virosil (1, 2 or 4%) as post harvest treatments on storage life of guava var Allahabad Safeda at room temperatures was studied. It revealed that the treatment viz. 4% Ca (NO), and 5% virosil (contains silver in cationic form) have extended shelf life of guava fruits by 5 days. The fruits treated with 4% Ca(NO,), have retained higher TSS, higher ascorbic acid, higher total titrable acidity and higher total sugars than other treatments. The fruits treated with Ca (NO,), at 4% and 2% and virosil at 5% were exhibited reduced loss in physiological weight, slower increase in TSS percent and total sugar contents and slower decrease in ascorbic acid and total acidity of fruits.

Keywords: Guava, Calcium, Silver, Post harvest storage life.