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Effect of Pruning, Bagging, Net-house cultivation, and Low Temperature Storage Heat Preatment on the Fruit Quality of Guava (Psidium guajava L.)
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The objective of these experiments was to find the best conditions by which to increase the quality and storage life of guava fruit harvested in the summer. “Jen-Ju” guava trees were kept under two field conditions: open field and net housing. Choline chloride and bagging experiments were conducted on the open field trees. Choline chloride was applied to “Jen-Ju” cultivars and results were examined 76 days later. Choline chloride was able to inhibit the growth of the shoots and the firmness of the fruit from the treated trees was higher than that of the untreated. “Jen-Ju” was bagged with PE + EPNS (expanded polystyrene net sleeve), white paper, and brown paper bag. Fruit bagged with PE+EPNS, had higher temperatures than those in the white paper and the brown paper bags. The size and weight of the fruit bagged with PE+EPNS was greater than that of the other two. Fruit firmness and total soluble sugar value were found to be the highest in fruit bagged in the brown paper bags.
The pruning experiments (light, medium, and heavy pruning of tree shoots) were done performed on both open field and net housed trees. The results were similar although the trees in the net house had a higher percentage of blooms than the ones in the open field. Light pruning allowed more flowers to bloom than did the heavy pruning; however, heavily pruned trees produced fruit larger in size and weight.
The fruit of two guava cultivars, “Jen-Ju” and “Di-Wan”, were used for the storage experiments. Guava was harvested every month and stored at low temperatures. It underwent storage at/low temperature storage of 1oC for 14 days, followed by 5oC for 7 days, and finally kept at room temperature for 3 days . The results from the cultivars were similar. The “Di-Wan” harvested in March, June, July, November, and December had higher Fv/Fm values while that of fruit harvested in September had the lowest values. The quality of fruit harvested in March, November, and December was the best while that in September was the worst. “Jen-Ju” fruit harvested in November was the best, while that in August and September was the worst.
Follow up experiments were performed on fruit harvested in summer (September) and winter (December and January). Fruit harvested in September, December and January were further used in low temperature storage experiments. To prevent chilling injury during low temperature storage, the fruit was treated with hot air at 55oC for 2, 4 hours or 38oC for 2, 3 days or 42oC for 2 days before undergoing low temperature storage. Results were that summer fruit (September) pretreated at 38 and 42oC had the lowest Fv/Fm values and the most fruit peel browning while those pretreated at 55oC had a higher Fv/Fm value and less fruit chilling injury. There was little difference between the treated and untreated winter fruit (harvested in December and January).
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