Vol. 9, Special Issue 1, Part E (2025)

An experiment was conducted to study the effect of chitosan coating on Guava fruit for extension of shelf life at two different concentration (1 and 1.5 percent) on Guava cv. Lucknow 49 fruits (pre harvest spray with Ca (No3) 2 at 1 and 2 percent) at two different color maturity stages of Green Mature (MG) and Color Turning stage (CT) and stored the fruits at room temperature (28± 2 °C & 60 ± 10% RH). Pre harvest spray with CaNo₃ at 1 & 2% and post harvest treatment of fruits (MG stage) with chitosan @ 1% significantly delayed decline in physiological loss in weight, total soluble solids and more retention of firmness, acidity, ascorbic acid, sugars, phenols and total colour difference during storage. The treatment of CaNo₃ (2.0%) + chitosan (1.5%) was most effective treatment in modulating physic - chemical changes in guava fruits and enhancing keeping quality of guava during storage.