Effect of Gibberellic Acid and Waxing on Quality and Shelf Life of Guava (Psidium guajava L.) Fruits

Abstract

The effect of post-harvest treatment by gibberellic acid (GA3) concentrations at 100 and 200 ppm, and waxing on ripening and quality of white- and pink-fleshed guava fruits was evaluated at 20+1 OC and 85%90% relative humidity. Gibberellic acid at 100 and 200 ppm without waxing delayed fruit ripening by 3-5 days in both guava types, compared to untreated fruits. The delay was more with the increase in GA3 concentration. Waxing in addition to GA3 treatment resulted in 3 days more delay in fruit ripening, compared to GA3 treatment alone. The effect of GA3 and wax treatments was indicated by retarded climacteric peak of respiration, delayed peel color development, reduced total soluble solids accumulation and decreased fruit flesh softening