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Effect of different treatments on the shelf-life of Sardar guava during cold storage



Effect of different treatments on the shelf-life of Sardar guava during cold storage



Journal of Research, Punjab Agricultural University 42(1): 28-33



The effects of GA (25, 50 and 75 ppm), NAA (25, 50 and 75 ppm), calcium nitrate (0.5 and 1%) and/or benlate (500 and 1000 ppm) on the shelf life of guava Sardar were determined under laboratory conditions. The mean fruit firmness was highest (5.87 kg/cm2) with the application of 25 ppm GA. Application of calcium nitrate at 0.5 and 1% resulted in the highest mean total soluble solid content (11.50%) and lowest mean spoilage (10.16%), respectively.

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Accession: 004419915

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