Table 1.
Physical characteristics of guava fruits cv. ‘Sardar’ in relation to pre-harvest sprays of calcium nitrate and storage periods.
| Ca(NO3)2, % | Storage period, days (cold storage+ shelf-life) | CD (p > 0.05) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 10 + 0 | 10 + 2 | 10 + 4 | 20 + 0 | 20 + 2 | 20 + 4 | 30 + 0 | 30 + 2 | 30 + 4 | 40 + 0 | 40 + 2 | 40 + 4 | ||
| Physiological loss in wt, % | |||||||||||||
| 0.5 | 0.68 | 2.2 | 4.4 | 1.8 | 3.4 | 4.5 | 2.4 | 4.0 | 4.7 | 3.1 | 4.2 | 5.2 | A=0.06 |
| 1.0 | 0.73 | 2.1 | 4.3 | 1.9 | 3.1 | 4.4 | 2.1 | 3.9 | 4.6 | 2.8 | 4.3 | 5.4 | B=0.05 |
| 1.5 | 0.74 | 2.1 | 4.3 | 2.0 | 3.5 | 4.5 | 2.2 | 3.8 | 4.9 | 3.1 | 4.6 | 5.4 | C=0.06 |
| 0 | 1.0 | 2.7 | 4.5 | 1.9 | 3.8 | 5.2 | 2.9 | 4.3 | 5.3 | 4.7 | 5.0 | 5.8 | ABC=0.19 |
| Spoilage, % | |||||||||||||
| 0.5 | 0 | 0 | 5.7 | 5.5 | 7.4 | 11.8 | 10.8 | 10.4 | 16.3 | 12.7 | 15.9 | 23.4 | A=0.13 |
| 1.0 | 0 | 0 | 5.8 | 5.6 | 7.2 | 12.0 | 10.2 | 10.3 | 16.1 | 13.1 | 15.6 | 24.6 | B=0.11 |
| 1.5 | 0 | 0 | 6.0 | 5.7 | 7.5 | 12.0 | 11.5 | 10.6 | 15.9 | 13.4 | 16.5 | 23.6 | C=0.13 |
| 0 | 0 | 0 | 6.8 | 7.7 | 11.7 | 15.5 | 17.6 | 16.4 | 20.7 | 20.0 | 20.8 | 29.7 | ABC=NS |
| Firmness, kg/cm2 | |||||||||||||
| 0.5 | 6.1 | 4.6 | 3.3 | 5.4 | 4.1 | 3.3 | 4.4 | 4.1 | 3.3 | 3.2 | 2.2 | 1.3 | A=0.25 |
| 1.0 | 6.3 | 4.8 | 3.7 | 5.5 | 4.3 | 3.5 | 4.5 | 4.3 | 3.4 | 3.3 | 2.4 | 1.3 | B=0.21 |
| 1.5 | 6.5 | 5.3 | 4.4 | 5.7 | 4.5 | 3.8 | 4.8 | 4.4 | 3.6 | 3.5 | 2.6 | 1.4 | C=0.25 |
| 0 | 5.8 | 4.0 | 3.2 | 4.6 | 3.1 | 2.2 | 3.6 | 2.5 | 1.9 | 2.2 | 0.9 | 0.4 | ABC=NS |
| Palatability rating | |||||||||||||
| 0.5 | 7.2 | 7.4 | 7.4 | 6.8 | 6.8 | 5.4 | 7.2 | 6.6 | 5.8 | 6.0 | 5.6 | 4.2 | A=0.0.54 |
| 1.0 | 7.6 | 7.8 | 6.4 | 7.4 | 7.0 | 5.8 | 7.4 | 6.2 | 6.0 | 6.0 | 5.8 | 3.8 | B=0.47 |
| 1.5 | 7.2 | 8.0 | 6.4 | 7.4 | 6.4 | 5.8 | 6.6 | 6.4 | 5.8 | 5.8 | 5.6 | 3.6 | C=0.54 |
| 0 | 7.4 | 6.6 | 5.2 | 6.6 | 6.0 | 4.8 | 4.6 | 4.4 | 4.2 | 4.4 | 4.0 | 2.0 | ABC=NS |
A = cold storage period, B = Shelf-life, C = Treatment, n = 3