ABSTRACT
Aim: The study aimed to evaluate different packaging materials at different storage conditions for improving the shelf life of guava fruits.Methodology: The guava fruits (Cv. Sardar) were stored at ambient and cold storage conditions (10°C, 90% RH) in four packaging materials viz., Cellulose acetate film bags (CAFB), Breathing bags (BB), Polypropylene bags (PPB) and Brown paper bags (BPB). The quality attributes like physiological loss in weight, colour, fruit firmness, sensory score and biochemical parameters such as non-reducing sugars, reducing sugars, total sugar, acidity, ascorbic acid, Total Soluble Solids (TSS) and pectin were evaluated. Results: There was significant effect of packaging materials and storage conditions on quality of guava fruits during storage. The average weight loss at ambient condition irrespective of packaging material was twice (0.86 % per day) than that of cold storage condition (0.41 % per day). The average weight loss irrespective of storage conditions was highest for control fruits at ambient condition (1.88 % per day) and lowest for the fruits packed in Polypropylene bags (0.018 % per day). The fruit firmness decreased with storage period. Non-reducing sugars, reducing sugars and total sugars increased initially and subsequently decreased. Titrable acidity, ascorbic acid and pectin reduced and total soluble solids increased with advancement of storage period. Sensory evaluation revealed that fruits stored in cellulose acetate film bags and breathing bags at cold storage conditions could achieve shelf life of 18 days with high overall acceptability. Interpretation: Studies revealed that the guava fruits can be stored upto 18 days in cellulose acetate film bags and breathing bags at 10°C with 90% RH storage conditions with acceptable sensory score.