Abstract
The study was carried out at Post Harvest Laboratory, College of Agriculture, JNKVV, Jabalpur during the year 2018, on various ripening related changes in guava fruits to determine appropriate maturity stage and postharvest treatment for better quality and desirable shelf life under room storage. Effect of post harvest treatments with Calcium chloride (1 and 2%), Calcium nitrate (0.5 and 1%) and Azadirachta decoction (10 and 20%) on the storage behaviour of guava fruits harvested at colour turning stages during storage at room temperature were studied. Fruits were kept in tray and dipped each for 2 or 4 minutes, storage at room temperature and evaluated after 3, 6, 9 and 12 days for various physico-chemical attributes like. The maximum physiological weight loss 23.34% in untreated fruits and minimum 16.59% in calcium nitrate 1% treated, the maximum TSS was recorded 13.06 0brix in calcium nitrate 1% treated and minimum 11.23 0brix untreated fruits, the maximum total sugar was recorded 7.09% in calcium nitrate 1% treated and minimum 6.23% in untreated fruits, the maximum reducing sugar was recorded 3.58% in calcium nitrate 1% treated and minimum 3.19% in untreated fruits, the maximum 3.51% in calcium treated 1% and minimum 3.04% in untreated fruits, the maximum acidity recorded was 0.64% in calcium nitrate 1% and minimum 0.42% in untreated fruits and the maximum ascorbic acid was recorded 165.33mg in calcium treated 1% and minimum 133.33mg in untreated fruits at end of the storage period. It was observed that PLW increased, acidity and ascorbic acid decreased during storage irrespective of maturity stages and Calcium treatments studied. However, TSS total sugar, reducing sugar and non reducing sugar increased upto 6 days with all the treatments except control but subsequently decreased thereafter during storage. However, mature green stage fruits exhibited longer shelf life and better fruit quality with all the Calcium treatments compared to calcium treatments stage during storage. Similarly, calcium proved beneficial in delaying the ripening related changes in guava fruits, while application of Ca(NO3)2 (1%) recorded a potential shelf life of 12 days under storage.
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Claims 13
Claim · model-written summary
Physiological weight loss was lowest, 16.59%, in calcium nitrate 1% treated guava versus 23.34% in untreated fruits.
- Taxon
- Guava
Psidium guajavat0 - Treatment
- calcium nitrate 1%e0
- Outcome
- physiological weight losse0
- Direction
- minimume0
- Value
- 16.59%e0
- Qualifier
- 23.34%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The maximum physiological weight loss 23.34% in untreated fruits and minimum 16.59% in calcium nitrate 1% treated”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
TSS was highest, 13.06 brix, in calcium nitrate 1% treated guava versus 11.23 brix in untreated fruits.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- calcium nitrate 1%e0
- Outcome
- TSSe0
- Direction
- maximume0
- Value
- 13.06 0brixe0
- Qualifier
- 11.23 0brixe0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum TSS was recorded 13.06 0brix in calcium nitrate 1% treated and minimum 11.23 0brix untreated fruits”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Total sugar was highest, 7.09%, in calcium nitrate 1% treated guava versus 6.23% in untreated fruits.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- calcium nitrate 1%e0
- Outcome
- total sugare0
- Direction
- maximume0
- Value
- 7.09%e0
- Qualifier
- 6.23%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum total sugar was recorded 7.09% in calcium nitrate 1% treated and minimum 6.23% in untreated fruits”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Reducing sugar was highest, 3.58%, in calcium nitrate 1% treated guava versus 3.19% in untreated fruits.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- calcium nitrate 1%e0
- Outcome
- reducing sugare0
- Direction
- maximume0
- Value
- 3.58%e0
- Qualifier
- 3.19%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum reducing sugar was recorded 3.58% in calcium nitrate 1% treated and minimum 3.19% in untreated fruits”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Acidity was highest, 0.64%, in calcium nitrate 1% treated guava versus 0.42% in untreated fruits.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- calcium nitrate 1%e0
- Outcome
- aciditye0
- Direction
- maximume0
- Value
- 0.64%e0
- Qualifier
- 0.42%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum acidity recorded was 0.64% in calcium nitrate 1% and minimum 0.42% in untreated fruits”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Ascorbic acid was highest, 165.33 mg, in calcium 1% treated guava versus 133.33 mg in untreated fruits at the end of storage.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- calcium treated 1%e0
- Outcome
- ascorbic acide0
- Direction
- maximume0
- Value
- 165.33mge0
- Qualifier
- 133.33mge0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum ascorbic acid was recorded 165.33mg in calcium treated 1% and minimum 133.33mg in untreated fruits”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Physiological weight loss increased during storage irrespective of maturity stage and calcium treatments.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- PLWe0
- Direction
- increasede0
- Qualifier
- during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PLW increased, acidity and ascorbic acid decreased during storage”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Acidity and ascorbic acid decreased during storage irrespective of maturity stage and calcium treatments.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- acidity and ascorbic acide0
- Direction
- decreasede0
- Qualifier
- during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PLW increased, acidity and ascorbic acid decreased during storage”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
TSS and total sugar increased up to 6 days with all treatments except control, then decreased during storage.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- TSS total sugare0
- Direction
- increasede0
- Qualifier
- upto 6 days with all the treatments except control but subsequently decreased thereaftere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TSS total sugar, reducing sugar and non reducing sugar increased upto 6 days with all the treatments except control but subsequently decreased thereafter during storage”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Reducing sugar and non-reducing sugar increased up to 6 days with all treatments except control, then decreased during storage.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- reducing sugar and non reducing sugare0
- Direction
- increasede0
- Qualifier
- upto 6 days with all the treatments except control but subsequently decreased thereaftere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TSS total sugar, reducing sugar and non reducing sugar increased upto 6 days with all the treatments except control but subsequently decreased thereafter during storage”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Mature green stage fruits had longer shelf life and better fruit quality with all calcium treatments.
- Taxon
- GuavaPsidium guajavat0
- Organ / stage
- mature green stage fruitse0
- Outcome
- longer shelf life and better fruit qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mature green stage fruits exhibited longer shelf life and better fruit quality with all the Calcium treatments”
t0“Guava (Psidiun guavajava) fruits”
Claim · model-written summary
Calcium proved beneficial in delaying ripening related changes in guava fruits.
- Taxon
- guavaPsidium guajavae0
- Treatment
- calciume0
- Outcome
- ripening related changese0
- Direction
- delayinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“calcium proved beneficial in delaying the ripening related changes in guava fruits”
Claim · model-written summary
Ca(NO3)2 at 1% gave a potential shelf life of 12 days under storage.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- Ca(NO3)2 (1%)e0
- Outcome
- shelf lifee0
- Value
- 12 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“application of Ca(NO3)2 (1%) recorded a potential shelf life of 12 days under storage”
t0“Guava (Psidiun guavajava) fruits”
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- no effect
- negative
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calcium atom · quality: phytochemicals · Psidium guajava (guava)Results agree
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5 papers in the same direction as this paper
- positive
- positive
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.