Physiological and Quality Response of Guava Fruits to Posture during Storage

Abstract

Fruits from the winter season crop of guava (Psidlum guajava L.) were harvested at the green mature stage and stored at ambient conditions in three postures: 1) natural, pedicel end vertically upward; 2) reverse, pedicel end vertically downward; and 3) horizontal, pedicel end sideways. Fruits in the natural posture showed minimum physiological loss in weight, ripening percentage, ethylene and CO 2 evolution rates, and maximum soluble solids and ascorbic acid concentrations during storage. Organoleptic rating and other characteristics indicate that guava fruits should be packed in the natural posture to retain better quality for longer periods.