Effect of Antioxidants on Chilling Injury and Storage Life of Guava cv. Allahabad Safeda Kasamalla Kiran Kumar1, Bhagwan A.2, Kumar A. Kiran2 1College of Horticulture, SKLTSHU, Rajendranagar 2Fruit Research Station, SKLTSHU, Sangareddy, Medak Online published on 15 December, 2016. Abstract An experiment was done to decrease the chilling injury and increase the shelf life of guava by antioxidants. Inthis study fruits were dipped in 50, 100 ppm benzyl adenine, 0.1, 1 μM methyl jasmonate, 500, 750 ppm thiabenzadoleand 4, 6mmol oxaloaciticacid observed the chilling injury and storage life of guava cv. Allahabad safeda stored at 6+1°C. This experiment was conducted at fruit research station, Sangareddy, Medak district, Telangana. The experiment was done by using completely randomized design with factorial concept with three replications per treatment. Guava fruitscv. Allahabad safesda were dipped in antioxidants and stored at 6+1°C. Fruits dipped in 50ppm benzyl adenine significantly recorded lowest PLW. Significantly highest fruit firmness and organoleptic evaluation were recorded with fruits dipped in 50 ppm benzyl adenine. Significantly lowest chilling injury and electrolyte leakage was recorded in fruits dipped in 50ppm benzyl adenine and corresponding increase the shelf life of upto 26.63 days. The fruits kept under control recorded a shelf life of 20.05 days only. Titratable acidity was significantly lowest in fruits dipped with 50ppm benzyl adenine. Fruits dipped in 50ppm benzyl adenine recorded significantly highest TSS, Brix-acid ratio and ascorbic acid. Top Keywords Guava, Benzyl adenine, Methyl jasmonate, Thiabendazol and Oxalixc acid, Chilling injury. Top |