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

The present investigation entitled was carried out during June, 2018 to January, 2019 in guava orchard at College of Horticulture Dr. Y.S.R. Horticultural University, Venkataramannagudem, West Godavari District of Andhra Pradesh. The experiment was laid down in a randomized block design with two replications and eighteen treatment combinations which include three factors viz., two varieties, three dates of pruning and three levels of pruning. All branches of three years old plants were pruned according to the treatment details (pruning severity upto 4^th, 6^th and 8^th node from shoot tip and the time of pruning was during 15^th June, 30^th June and 15^th July in the year 2018. Quality parameters exhibited significant difference among varieties, time and levels of pruning. Among varieties, Taiwan Pink recorded maximum total sugars (7.87%), TSS (9.97 ⁰Brix), TSS/ acid ratio (25.93), Physiological loss in weight (7.46%). Taiwan White recorded maximum titratable acidity (0.56%), ascorbic acid (255mg/100 g pulp) and shelf life (9.51). Among interaction effects, Taiwan Pink pruned on 15^th July up to 8^th node recorded maximum TSS (10.85 ⁰Brix), TSS/acid ratio (33.78), total sugars (8.0%) and physiological loss in weight (7.85%).