Storage: Storage Life of Guava

The storage life of guava stored at room temperature was about 1 week. Storage at 20°C extended the post-harvest life by a few days compared to room temperature. At room temperature and at 20°C storage, the post-harvest life of guava was limited by the occurrence of rots and softening of fruits. Guavas kept at room temperature in India are normally overripe and mealy by the 6th day, but if pliofilm-wrapped will keep in good condition for 9 days. In cold storage, pliofilm-wrapped fruits remain unchanged for more than 12 days. Wrapping checks weight loss and preserves glossiness. Unwrapped 'Safeda' guavas, just turned yellow, have kept well for 4 weeks in cold storage at 8.33-10 ºC and relative humidity of 85-95%, and were in good condition for 3 days thereafter at room temperature of 24-44ºC. Storage of guava fruit varies from a few days at room temperature to more than 5 weeks at refrigeration below 10°C without any significant loss in nutrient content of the fruit.

Fruits coated with a 3% wax emulsion will keep well for 8 days at 22.2-30ºC and 40 to 60% relative humidity and for 21 days at 8.3-10ºC and relative humidity of 85-90%, respectively. Storage life of mature green guavas is prolonged at 20ºC, relative humidity of 85%, less than 10% carbon dioxide, and complete removal of ethylene.

Researchers at Kurukshetra University, India, have shown that treatment of harvested guavas with 100 ppm morphactin (chlorflurenol methyl ester 74050) increases the storage life of guavas by controlling fungal decay, and reducing loss of color, weight, sugars, ascorbic acid and non-volatile organic acids. Combined fungicidal and double-wax coating has increased marketability by 30 days.

Australian workers report prolonged life and reduced rotting in storage after a hot water dip, but better results were achieved by dipping in an aqueous benomyl suspension at 50ºC. Higher temperatures cause some skin injury, as does a guazatine dip which is also a less effective fungicide.

Fruits sprayed on the tree with gibberellic acid 20-35 days before normal ripening, were retarded nearly a week as compared with the untreated fruits. Also, mature guavas soaked in gibberellic acid off the tree showed a prolonged storage life.

Trials at Haryana Agricultural University, Hissar, India, showed that weekly spraying with 1.0% potassium sulfate - 6 liters per tree - beginning 7 days after fruit set and ending just before harvesting at the pale-green stage, delays yellowing, retains firmness and flavor beyond normal storage life.

Food technologists in India found that bottled guava juice (strained from sliced guavas boiled 35 minutes), preserved with 700 ppm SO2, lost much ascorbic acid but little pectin when stored for 3 months without refrigeration, and it made perfectly set jelly.

Transport: Type of transportation depends on the distance travelled, length of storage period and the cost involved. Fruits picked slightly unripe have been shipped at 10-12.78ºC with fruit freshness and quality remain intact (e.g from Burma to the United Kingdom).

Refrigerated container Lorries for transporting fresh fruits
(Source: C.P. Starlanes Co.Ltd, Thailand)