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Title: Studies on low temperature storage of guava
Authors: G, Ramesh
Guide/Chairperson: Shantha Krishnamurthy
Keywords: temperature
Issue Date: 1996
Year of Submission: 1996
Abstract: A detailed investigation was made on the effect low temperature storage on shelf life and quality of 3 cvs. of guava viz., Allahabad Safeda, Luckow-49 and Arka Mridul a selection released from IIHR. Fruits were harvested at physiologically mature stage. Uniform size fruits with green colour were packed in 100 g polybags and stored at 24 ºC with 45% RH (RT). Studies on changes in physic-chemical composition rate of respiration and ethylene release were made periodically both at RT and LT storage. The total weight loss range from 3-4% at RT storage as compared to less than 2% at LT storage. Firmness of the fruit at harvest in the 3 cultivars ranged from 21.6 to 26.5 kg/cm2 and it decreased to 3.5kg/cm2 at the end of storage. Rate of respiration increased from 49-180 mg CO2 in Allahabad Safeda and 148-254 mg CO2/kg/hr in Lucknow-49 after 9 days of storage and in Arka Mridul it enhanced from 90-275/mg/kg/hr after 7 days. Acidity decreased slightly in all the cultivars i.e., the range was from 0.4-0.68 to 0.25-0.56. a slight increase in Vit.C was observed during storage in all the cultivars. Lucknow -49 had the maximum Vit.C content of 260 mg/100 g as compared to 180 mg in the other 2 cultivars. Total soluble solids was in the range of 10.8-14.6 and there were minimum changes during storage both at LT & RT. Lucknow-49 and Arka Mridul. Yellowing of the fruit at RT was faster (4th day) in Lucknow-49 and Arka Mridul as compared to Allahabad Safeda (7th day). At LT storage Allahabad Safeda remained firm and green for 18 days and it could be kept for a period of 22 days. Allahabad Safeda and Lucknow-49 could be kept for 15 days.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/445
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: Ph.D

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