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Effect of gibberellic acid, ferrous sulphate and ascorbic acid on the shelf-life of guava (Psidium guajava L.) fruits cv. Allahabad Safeda



Effect of gibberellic acid, ferrous sulphate and ascorbic acid on the shelf-life of guava (Psidium guajava L.) fruits cv. Allahabad Safeda



Progressive Horticulture 1995; 24(3-4): 128-134



Guava fruits, harvested at Banaras Hindu University in 1990, were soaked in solutions containing 75 or 150 p.p.m. gibberellic acid, 0.2 or 0.4% ferrous sulfate, or 500 or 1000 p.p.m. ascorbic acid, packed in perforated polyethylene bags, and stored in boxes for 3, 6, 9, 12 or 15 d, at 20 degrees C and 65% RH. Averaged over all storage periods, all treated fruits showed less weight loss than water-soaked controls.

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