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Effect of post-harvest treatments of selenium on physico-chemical quality in guava (Psidium guajava L.) fruit

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Title Effect of post-harvest treatments of selenium on physico-chemical quality in guava (Psidium guajava L.) fruit
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Creator Not Available
Poonam
 
Subject firmness, guava, physiological loss in weight, selenium, total soluble solids, titratable acidity
 
Description Not Available
Guava fruits of cv. Hisar Surkha (shelf life 3-5 days) were harvested at mature green stage. The fruits were given post-harvest treatments of selenium (0.01 ppm, 0.02 ppm, 0.03 ppm, 0.04 ppm and 0.05 ppm) each for five minutes. The fruits were analyzed for physcio-chemical quality parameters viz. physiological loss in weight, firmness, total soluble solids and titratable acidity at three days interval until complete decay. The data revealed that firmness and titratable acidity decreased continuously while the physiological loss in weight increased progressively during storage. Total soluble solids increased progressively with increasing storage period upto 6 DOS stage thereafter, it declined at 9 and 12 DOS stages respectively in control fruits. Pretreatment of guava fruits with 0.02 ppm of selenium resulted in significantly delayed decline in physiological loss in weight (30.44%), titratable acidity (7.90%) and retained the fruit firmness (34.13%) as compared to control fruits. The total soluble solids were also maintained in guava fruits treated with 0.02 ppm selenium at all stages during storage. The delay in reduction of firmness, titratable acidity and weight loss by lower selenium concentrations positively affects fruit storage.
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Date 2018-11-28T09:18:51Z
2018-11-28T09:18:51Z
2018-04-17
 
Type Other
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/13841
 
Language English
 
Relation Not Available;
 
Publisher MedCrave