Calcium nitrate, effective to improve guava shelf life

The present study was carried out to examine the effectiveness of post-harvest treatments on storability,?physical and biochemical changes in guava (Lucknow-49) fruits at cold storage. Freshly harvested guava?fruits were dipped for 5 minutes with:- calcium chloride (1.0%), - calcium nitrate (1.0 and 2.0%), - Benzyl adenine 50ppm and - these combinations along with control (*).Dipped fruits were kept in plastic crates under cold storage (8?2?C and 90-95% RH) and evaluated different time intervals for various quality attributes. Among these, T4 - Ca(NO?)? 2.0% treatment was found to be superior in extending the shelf life (28.33?days) as it showed lowest physiological loss in weight (8.56%), retained greater firmness (16.96 pound?force), total Soluble Solids (8.19?Brix), maintain titrable acidity (0.47%), total sugars (7.10%) followed?by Benzyl adenine 50 ppm compared to all other treatments. However, Ca (NO?)? 2.0% treated fruits?exhibited longer shelf life and better maintenance in fruit quality during cold storage. SourcesResponse of post-harvest dipping on shelf-life and?quality of guava (Psidium guajava L.) fruits under?cold storageN Nasima, V Swaminathan, J Rajangam and K VenkatesanInternational Journal of Chemical Studies 2019; 7(3): 1901-1905Picture by Hindustan Times, Lucknow guava thriving in Arunanchal Pradesh(*) NE -?Calcium chloride is the food additive E 509; calcium nitrate and benzyl adenine does not appear as food additives.