Bagging Technology for Improving Qualitative and Quantitative Traits of Guava cv Khaja at Different Maturity Stage

摘要

In the present experiment the effect of bagging in improving the qualitative and quantitative characters of guava cv Khaja was studied. The individual fruit or fruit clusters were enclosed within bags of different materials. The experiment were laid in a completely randomized design consisting of seven treatments with three replications. All the plants were uniform in age (3 years and healthy) spaced at 5 m x 5 m. Observation was recorded at different maturity stage i.e. at 60 DAFS (days after fruitset) and 75 DAFS. The different bagging treatments used were transparent thick white polyethylene bag (T^, newspaper bag (T ), sky blue polyethylene bag (T_3), black polyethylene bag (T_4), transparent thin white polyethylene bag (T5), muslin cloth bag (T_1) and control (T_1). Among the different treatments sky blue poly-ethylene bag (T_3) showed better result in respect of fruit morphological as well as bio-chemical parameters. Sky blue polyethylene bag (T3) also resulted in higher TSS and Benefit: Cost ratio (0.141).