Post-harvest Management of Pestalotia psidii Causing Fruit Canker in cv. Allahabad Safeda

摘要

The effect of wax and hot water treatment on the management of fruit canker, shelf life and fruit quality of guava (Psidium gauajava L.) cv. Allahabad safeda during storage was studied at ambient temperature. Increases in physiological loss in weight (PLW) and spoilage of plants and changes in the levels of total soluble solids (TSS), sugar, acidity and ascorbic acid in fruits occur with an advancement of storage period. Fruits treated with wax could be stored up to 9 days with minimum spoilage loss, while un-treated fruits had only a shorter shelf-life of 3 days. These treatments were also found most effective in minimizing PLW during storage. It could be concluded that the fruit treated with wax at 10% could efficiently retain the fruit quality up to 9 day under ambient conditions