ANJIL KUMAR, PAWAN KUMAR YADAV AND ANKIT KUMAR RAI
Abstract
The tropical fruit guava (Psidium guajava L.) is renowned for its distinct flavour and health benefits. Guavaâs high perishability, however, makes it difficult for the fruit sector to preserve its quality and increase its shelf life. In recent years, researchers have concentrated on creating integrated systems that include multiple pre-harvest, post-harvest, and storage strategies in order to enhance the quality and shelf life of guava. Interventions made prior to harvest are essential to improving guava quality. Improving fruit size, colour, and nutritional value can be accomplished through enhancing irrigation, fertilization, and insect control procedures. Furthermore, the application of growth regulators, such as plant hormones and bio stimulants, has produced encouraging results in terms of improving fruit quality traits including firmness, sugar content, and scent. Premature fruit ripening and degradation may be avoided by using proper harvesting methods, such as selective plucking based on maturity indices. Moreover, guavaâs shelf life may be increased by using methods including hot water treatment, wax coating, and changed environment packing to successfully suppress fungal development, postpone senescence, and prolong the life of the fruit. Guava quality and shelf life are substantially impacted by storage conditions. Fruit quality may be kept intact for a longer amount of time by maintaining proper levels of temperature and humidity as well as by utilizing cutting-edge storage techniques like controlled environment storage and ethylene scrubbers. Additionally, by suppressing microbiological development and postponing physiological degradation, the incorporation of natural substances like as essential oils and edible coatings has the potential to extend the shelf life of guava. Guava quality and shelf life have been shown to be improved by integrated techniques that incorporate numerous treatments. The industry may increase fruit quality, minimize post-harvest losses, and satisfy customer needs for fresh, nutritious, and longer-lasting guava by applying pre-harvest practices, adopting proper post-harvest handling procedures, and utilizing optimal storage strategies. However, further study is required to improve these methods, create standardized procedures, and make sure that they can be used successfully and sustainably in the production of commercial guavas.