Table 2.
Chemical quality attributes of guava fruits cv. ‘Sardar’ pre-harvest sprayed with 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 | ||
| Total Soluble Solids, % | |||||||||||||
| 0.5 | 11.9 | 12.4 | 11.3 | 12.7 | 10.9 | 9.8 | 11.3 | 10.3 | 9.9 | 10.0 | 9.8 | 9.3 | A=0.13 |
| 1.0 | 11.8 | 12.5 | 11.4 | 12.4 | 11.0 | 10.0 | 11.5 | 10.6 | 10.0 | 10.3 | 10.2 | 9.4 | B=0.11 |
| 1.5 | 11.7 | 12.3 | 11.1 | 12.6 | 11.0 | 9.9 | 11.4 | 10.5 | 9.7 | 10.2 | 10.0 | 9.8 | C=0.13 |
| 0 | 11.0 | 11.4 | 9.4 | 12.4 | 9.5 | 9.1 | 9.9 | 9.3 | 8.6 | 9.4 | 9.2 | 8.3 | ABC=45 |
| Ascorbic acid, mg/100 g | |||||||||||||
| 0.5 | 225.4 | 199.2 | 173.4 | 203.9 | 176.0 | 156.5 | 196.4 | 160.9 | 139.9 | 164.8 | 141.6 | 120.7 | A=2.77 |
| 1.0 | 229.8 | 204.8 | 178.1 | 209.3 | 179.7 | 158.8 | 201.9 | 166.3 | 140.8 | 171.8 | 144.8 | 124.8 | B=2.40 |
| 1.5 | 227.2 | 203.8 | 169.6 | 210.1 | 174.0 | 157.6 | 205.9 | 163.3 | 143.4 | 167.9 | 147.9 | 129.1 | C=2.77 |
| 0 | 219.9 | 195.9 | 189.8 | 197.3 | 163.8 | 142.1 | 172.3 | 132.0 | 122.2 | 144.5 | 119.7 | 107.4 | ABC=NS |
| Titratable acidity, % | |||||||||||||
| 0.5 | 0.55 | 0.43 | 0.34 | 0.49 | 0.35 | 0.32 | 0.33 | 0.30 | 0.29 | 0.31 | 0.28 | 0.28 | A=0.012 |
| 1.0 | 0.53 | 0.44 | 0.33 | 0.51 | 0.34 | 0.33 | 0.34 | 0.32 | 0.31 | 0.32 | 0.30 | 0.28 | B=0.011 |
| 1.5 | 0.55 | 0.42 | 0.33 | 0.53 | 0.36 | 0.34 | 0.36 | 0.30 | 0.30 | 0.34 | 0.30 | 0.29 | C=0.012 |
| 0 | 0.48 | 0.36 | 0.29 | 0.41 | 0.32 | 0.26 | 0.27 | 0.27 | 0.26 | 0.26 | 0.26 | 0.25 | ABC=NS |
A = cold storage period, B = Shelf-life, C = Treatment, n = 3