Salicylic acid and ascorbic acid extend the shelf life of guava (Psidium guajava L.) fruits under cold and ambient storage conditions

Abstract

To explore the possibilities of shelf life extension of guava (Psidium guajava L.) fruits under cold storage as well as under ambient conditions, the fruits were treated with different concentrations of salicylic acid (100, 200, 300 ppm) and ascorbic acid (1.0, 1.5, and 2.0%). All the treatments were found effective significantly in extending the storage fruit quality for longer period as compared to untreated fruits under both types of storage conditions. The salicylic acid (SA) as well as ascorbic acid treatments exhibited effectiveness in reducing the physiological loss of weight (PLW), and maintained the fruit firmer in addition to reduction of fruit spoilage. Under ambient conditions, 100% fruits got spoiled in control treatment at 21 days of storage. Fruit quality attributes such as total soluble solids, fruit sugars and organoleptic rating were retained for extended period under both types of storage conditions. Among all treatments, salicylic acid 300 ppm treatment was found most effective to sustain as well as improve the fruit quality under cold and ambient storage conditions. After 2 weeks of cold storage conditions, the PLW, fruit firmness, fruit spoilage was 3.34%, 18.23 lbf/cm2 and 2.03%, with salicylic acid 300 ppm treatment as compared 8.12%, 10.53 lbf/cm2 and 16.50% in control treatment, respectively. Although, the fruit quality depreciated under ambient conditions, but salicylic acid was found effective in preserving the shelf than other treatments. It can be concluded that the guava fruits treated with 300 ppm SA can be stored up to two weeks under cold storage and up to one week under ambient storage condition without weakening the fruit quality.