Journal ID : AMA-11-08-2021-10608
[This article belongs to Volume - 51, Issue - 03]
Total View : 433

Title : Effect of pre-harvest fruit bagging on maturity and physico-chemical properties of guava fruits cv. VNR Bihi

Abstract :

The study was conducted in a four-year-old guava trees cv. VNR Bihi planted at spacing of 5 m X 3 m at the Horticulture Research Centre, Pattharchatta, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Udam Singh Nagar, Uttarakhand during winter season, 2018-19. The experiment was laid out in randomized block design comprising of 17 treatments with 5 replications to evaluate the effect of different pre-harvest bagging materials on maturity and physico-chemical properties of guava (Psidium guajava L.). Various treatments were Biodegradable bags (purple, yellow, pink, green and red), Polypropylene bags (blue, light green, white, green and red) Polyethylene bags (yellow, white, blue, green, orange and pink) and without bagging (control). Among the various bagging materials, fruit length (9.05 cm), fruit diameter (9.61 cm), fruit weight (523.90 g), fruit volume (518.89 ml), specific gravity (1.01), flesh thickness (6.86 cm), seed cavity (5.84 cm), and the number of seed (325.23) were found significantly maximum in blue polyethylene bag treatment. Maximum TSS: acid ratio (31.55), and minimum titratable acidity (0.41 %) were significantly observed in the green polyethylene bag and yellow biodegradable bag, respectively. The maximum ascorbic acid (251.36 mg per 100 g) was also found significant in white polypropylene bag. Guava fruit wrapped with pink biodegradable bag gave maximum values of fruit firmness (3.61 kg/cm2), TSS (11.96 ºBrix), total sugar (11.15 %) and reducing sugar (5.01 %) content significantly with 10 days earlier fruit maturity compared to unbagged fruits. Based on the overall findings, it could be concluded that pre- harvest fruit bagging of guava cv. VNR Bihi with blue polyethylene or pink biodegradable bags were found best for the improvement of physical and chemical parameters of the fruits.

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