Effects Of Postharvest Treatments and Packaging Material on Quality Attributes of Guava

Although guava is a dense, nutrient-rich fruit, it has a short shelf life because of its climacteric nature. The effects of postharvest treatments [hot water treatment (HWT), CaCl₂, chitosan, and perforated polyethylene bag (PPB)] on the physicochemical changes, microbial characteristics, and shelf life of guava were examined from April 13, 2025, to April 30, 2025, at the Horticulture Laboratory and Plant Pathology Laboratory of the Agrotechnology Discipline, Khulna University, Khulna. The experiment was replicated three times and involved twelve treatment combinations including HWT, CaCl₂ (1% and 2%), chitosan (0.1% and 0.3%), PPB, HWT + PPB, CaCl₂ 1% + PPB, CaCl₂ 2% + PPB, chitosan 0.1% + PPB, chitosan 0.3% + PPB, and an untreated control. At the end of storage, the minimum weight loss (11.33%) was recorded for chitosan 0.3% + PPB. The highest total soluble solids (12.35°Brix) was found in the CaCl₂ 1% + PPB. Though CaCl₂ 2% + PPB demonstrated extended shelf life (11.67 days), increased firmness (score 2) of guava, chitosan 0.3% + PPB significantly reduced disease incidence (23.33%) and disease severity (25%), minimal color change (score 1.67), retained the highest vitamin C (34.63 mg/100g) compared to the control. Chitosan 0.3% + PPB also resulted in a smaller decline in titratable acidity (0.43%). The chitosan 0.3% + PPB also resulted in better colorimeter values (L*, a*, b*, C*, and h°) than the other treatments. Moreover, the shelf life of guavas was extended by (12.83 days) with the application of chitosan 0.3% + PPB, whereas the control had the lowest shelf life (5.82 days). Overall, the shelf life and postharvest quality attributes are better preserved at 0.3% + PPB. Therefore, 0.3% chitosan + PPB can be chosen for postharvest management of guava.

Keywords: Guava, hot water, calcium chloride, chitosan, perforated polyethylene bag, postharvest quality, shelf life, disease   

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