- Guava is an important fruit crop in India that provides many nutrients. It has a short shelf life of only a few days at room temperature. - Proper harvesting, grading, packing, storage, and transportation are needed to extend the shelf life and ensure quality for distant markets. Fruits are typically hand-picked and packed informally without protection from damage. - Adopting mechanical harvesters, careful handling, cell packing in ventilated boxes, and refrigerated transportation can help maintain quality during postharvest handling and shipping to more remote areas.

1. Mr. AJAY KUMAR KARNA
RECENT POSTHARVEST MANAGEMENT IN
GUAVA

2. CONTENTS
 Introduction
 Current scenario
 Harvesting and handling
 Grading and packing
 Storage
 Transportation
 Marketing
 Problems and strategies for handling the produce
 Review of literature
 Conclusion
 Reference

3. INTRODUCTION
 SCIENTIFIC NAME- Psidium
guajava
 Family –Myrtaceae
 Origin –Peru
 Chromosome No-22
 Local name-Amrood , Madhuri ,
Pera , Koyya, Pijuli ,Phanas,
Amrood , sebu

4. Economic Importance
• Guava is one of the richest natural source of vitamin C containing 3 to 5
times more vitamin C than oranges and 10 times more than tomatoes. It
takes one and a half medium orange to get the same vitamin C content of
one medium guava.
• Guava is a good source of Vitamin A and niacin .Compared to other fruit
guava is a moderate source of calcium ,iron and a fair source of
phosphorous.
• It is also stewed and used in short cakes, puddings, sauce ,icecream ,
butter ,marmalade , chutney and other product like pies .however guava
fruit are processed commercially into jam ,jelley ,puree ,juice ,powder.
• Due to their astringent properties ,mature and immature fruits ,leaves ,
root and bark are used in local medicines to treat gastro-entiritis ,
diarrhoea and dysentery.
• High concentration of pectin in guava fruit plays a significant role in the
reduction of cholesterol and there by reduce the cardiovascular disease.

5. The nutritional values per 100g of edible portion
of guava :
COMPONENTS CONTENT
Food energy 36-66 calories
Moisture 75-85%
protein 0.3-1.5%
Fat 0.03-0.2%
carbohydrate 8-14.5%
Fibre 4-9%
iron 1-2%
Carotene(Vitamin A) 200-400 I.U
Vitamin B1 30 mg
Vitamin C 150-350 mg
TSS 10-14 B
Acidity 0.3-0.6%
Total sugars 6-9%
Minerals 0.6-0.8%

6. CURRENT SCINEARIO

8. Major harvesting season of guava

9. ALL INDIA AREA, PRODUCTION ,PRODUCTIVITY
OF GUAVA

10. State wise area ,production and productivity of guava
Area in 000HA,Production in 000 MT and Productivity=MT/HA

11. PRODUCTION TREAND IN GUAVA
SOURCE-directorate of
Horticulture/Agriculture of respective state/UTS

12. Leading guava producing states(2012-13)

13. POST HARVEST SYSTEM INCLUDES
HARVSTING & HANDLING
GRADING AND PACKING
STORAGE
TRANSPORTATION
MARKETING

14. Harvesting and handling
 The maturity of guava fruit at the time of harvest determines its quality and
storage life.
 In guava ,two crops , ones in rainy season and other is in winter are usually
taken in northern India. the quality of winter season crop is much moor better
than winter season.
 The maturity of fruit is determined based on the colour change, specific gravity,
total soluble solids, acidity etc.
 The fruit is ready to harvest after 4-5 month of flowering ,when the fruit colour
changes from dark green to pale green or yellowish green.
 The period of maturity indices depends upon the climacteric condition of the
growing areas.
 At the time of harvesting the specific gravity of the mature fruits becomes less
than 1, that is mature fruit floats in water. The fruits having specific gravity
between 1.00-1.02 have better shelf life and are good for long distance
transportation.

15.  Generally the guava fruits are hand picked . The rainy season fruits
should be harvested at 2-3 days interval while those of winter fruits are
harvested at 4-5 days intervals.
 For local market the fruit should be harvested at full maturity stage while
for long distance transportation ,while for long distance transportation
,fruits should be harvested at colour break hard stage.
 It is desirable to harvest the fruits with the stalk along with one or two
leaves. The harvested fruits should be kept in field containers and should
be kept under shade .Immature, damaged, infected and diseased fruits
should be discarded.
 The harvesting practices in the country continues to be traditional which
involves hand picking or harvesting of fruits with a notched stick having
a pouch. it leads to accidental falling of fruits ,resulting into bruising and
cracking, there by reducing the quality and resulting in low price. The
mechanical injury also allows entry of pathogen there by leading to rots
during different operation.

16.  If somehow the damaged fruits should be packed along with
healthy ones the entire fruit package should be affected .so fruit are
required to harvest at proper maturity ,keeping its destination in
mind ,so as to obtain optimum quality and shelf life and minimize
the losses during transportation.
 As per the general practices ,the farmer assembles the fruits on the
ground, which are sometimes covered by leaves. The practices
results into latent infections, resulting into blemishes on the fruits
and rots during storage and ripening operations.
 Consequently to avoid this infections ,fruit should be kept on thick
sheet of newspaper , tarpaulin, mat or some other hygienic sheets .
 The fruits needs to be handled very carefully so as to avoid
infections and injuries.
 If required ,post harvest treatments needs to be given at farm level
itself ,so as to protect the fruits at later stage .

17. Harvesting by hand Mechanical harvester

18. Grading and packing
 Generally it has been seen that the farmers do very informal sorting and
grading ,which is normally undertaken to remove highly damaged fruits and
separating unattractive and small fruits.
 The guava fruit is generally packed in gunny bags ,cloth bags or baskets for
the local markets.
 For distant market the fruit are packed in baskets or even boxes. These
packages have not been found efficient in protecting the fruits against thrust
and jerks during handling and transportation ,affecting quality.
 Plastics crates have also been found to be efficient but their handling and cost
is restricting its use .
 At best they can be used in handling the produce at the farm levels, however
in order to prevent the fruits injury during transit ,it is advisible to cell pack
the fruits in CFB boxes.

19. Grading and packing of guava

20. STORAGE
 The self life of guava fruits at room temperature is only for a few
days. The mature fruits of winter season crop can be stored upto
6-9 days under ambient condition while those of rainy season
could be stored up to 2-4 days, depending upon the variety.
 With defined ventilation ,the shelf life of guava fruits can be
extends up to 14 days under ambient condition. The low
temperature storage of fruits extends shelf life for another few
weeks .
 Under low temperature of storage of fruits at 10oC or below, this
temperature results in chilling to fruits.
 For low temperature storage ,fruit should be hard ,green and
mature but without colour break. Immature and ripe guava fruit
are not suitable for low temperature storage.

21. Storage of guava

22. TRANSPORTATION
 The transportation system for the fruits in India is through
truck, which is not sufficient for the transhipment of delicate
perishable commodities, like guava. Although it is slowly
improving through the introduction of reffer van.
 In view of globalization, quality of the produce is of paramount
importance, this could be ensured through designing proper
reffer vans with least possible thrusts having differential
temperature system.
 The transportation could be made more efficient through
palletization of CFB boxes.

23. Transportation of guava to desired market

24. MARKETING
• Marketing plays an important role in transfer of ownership of
produce from farmer to middleman and ultimately to the
consumer .efficient market should lead to higher income to the
grower, reduction in the margins of the intermediaries and
prevention in the glut situation resulting into crashing of price.
• The country is an advantageous position as it has two distinct
guava marketing seasons, viz rainy and winter seasons.
• Besides ,the country is endowed with deep red surface colour
cultivars and pink flesh colour cultivars .the red surfaced cultivars
are very good in appreance and could be marketed as fresh fruit,
while the pink fleshed cultivars could be exploited extensively for
domestics as well as export market on a sustainable basis.

25. • The strategy need to emphasis on rapid expansion
of area under desired cultivars ,providing assured
marketing through efficient market infrastructure ,
market information and suitable market
information system for the movement of fruits .
• The processing sector also requires to be
strengthened ,as due to increase in the domestics
income and exports , the demand for processed
products is expected to increase significantly.

26. Marketing of guava fruit in market

27. Problems and strategies for handling the
produce in the domestics post harvest system
• The post harvest system comprises movement of produce
from harvesting to market place and ultimately to
consumers through different channels. Due to
infrastructural constraints at all levels, the fruit suffers
from various stresses, which if not tackled
effictively,could cause deteoriation in quality of the
produce, resulting into loss to the growers and reduction
to the growers and reduction in availability of fruits at the
consumer levels.
These are the following points which affect the
following post harvest system-

28.  1)ORCHARD TO PRE-HARVEST CONTRACTOR-
 In order to avert price and whether risks, most of the farmer give
their orchards to pre harvest contractor to a period of one to three
years ,which are mainly interested in the produce.
 Consequently ,they undertake only the plant protection measures
and neglect the orchard completely , affecting the productivity
potential and leading to reduction in quality over a long period.
 The poor management of the orchard also leads to drying of
orchard due to dreaded guava wilts disease under extreme
conditions.
 It is well known understood that the orchardist margins are higher
when they market the produce themselves rather than preharvest
contractors. Hence alternate market system needs to be
strengthened.

29.  The farmer and preharvest contractor are also not aware of the latest
technology of production and post harvest handling of the produce .
resulting into lower quality. Thus efficient extension system is practised
which is tailored towards the need of various clientele groups.
 2)CODEX STANDARD-
 Standard applies to the commercial varities of guava to be supplied fresh
to the consumers ,after preparation and packaging . Guava for industrial
processing are excluded.
Requirement :
o Sound produce affected by rot or deterioration such as to make it fit for
consumption is excluded.
o Clean practically free of any visible foreign matter.
o Practically free of pest affecting the general appreance of the produce.
o Practically free of damage caused by pest.
o Practically free of bruising.

30. o The guava should be carefully picked and reached an appropriate
degree of development and ripeness in accordance with criteria
proper to the variety and to the area in which they are grown.
3.CONCERNING THE SIZE –
 Size is determined by the weight or maximum diameter of the
equilateral section of the fruit, in accordance of the following size.
SIZE WEIGHT DIAMETERS
1 >450 >100
2 351-450 96-100
3 251-350 86-95
4 151-200 76-85
5 101-150 66-75
6 61-100 54-65
7 31-60 43-53
8 <35 30-42
9 <30

31. 4.UNIFORMITY
The content of each pack must be uniform and contain only
one guavas of the same origin, variety and/ or commercial
type, quality and size. The visible part of the content of the
package must be representative of the entire contents.
Guava must be packed in such a way as to protect the
produce properly. The material used inside the package must
be new, clean, and of a quality such as to avoid causing any
external or internal damage to the produce .This use of
materials, particularly of paper or stamp bearing trade
specification is allowed, providing the printing and labelling
has been done with non toxic ink or glut.

32. • Guava should packed in each container in compliance with
the recommended International code of practice for
packaging and transport of fresh fruit and
vegetables(CAX/RCP 44-1995,Amd.1-2004).
5.LABELLING-
 If the produce is not visible from the outside ,each package
should be levelled as to the name of the produce and may
be labelled as to name of the variety.
6.INDENTIFICATION-
 Name and address of the exporter, packer and /or
dispatcher.

33.  Augustin and Osman (1988) studied that Guava (var. Taiwan) stored at
26°C has a postharvest life of about 1 week. Storage at 20°C extended
the post-harvest life by a few days. Storage at 5°C resulted in bronzing of
the fruits but there was no obvious injury to the pulp. However, bronzing
may reduce consumer acceptance when the fruit is marketed for fresh
consumption.
 Baustista and Silva (1997) exposed guava to CA containing 5% CO2
and 10 % O2 for 24 hours and subsequent storage at 4 or 10 0Cfor 2
weeks found delayed colour development during ripening at 20-300c for
3 days.
 Osman and Ayub (2002) studied that shelf life of guava cultivar
‘Kampuchea’ could be extended when stored at the optimum conditions.
Percentage weight loss could be further reduced with 10 % paraffin
coating.
 Basseto et al (2005) found that exposing of “padro sato” guava fruit to 1-
MCP at 300 ml/L for 6 or 12 hours and at 900 ml/L for 3 hour prolongs
the storage period by 24 hours.
REVIEWS

34.  Pal et al. (2007) concluded that guava cultivers Lucknow-49
fruit harvested at mature green stage could be stored for one
month in unripe condition in CA containing 5% O2 and 2.5%
CO2 at 80C and fruits ripened normally at 200C with best
sensory and nutritional quality.
 Grigio et al. (2010) reported that Guavas packed in LDPE
bags, not subject to mechanical damage, presented the best
quality standards.
 Ismail et al. (2010) reported that Fruits treated with Calcium
chloride + lemon grass fumigation were completely Rhizopus
rot free through 15 days storage at 8+1°C.
 Mandal et al (2010) reported that Fruits treated with 1%
Ca(NO) effectively reduced spoilage, maintained higher
firmness, total soluble solid and ascorbic acid up to 2 days
under ambient conditions after 30 days of cold storage and
remained moderately acceptable up to the 40 days of storage.

35.  Panday et al (2010) concluded that coconut oil coating was
found significantly effective in increasing the post harvest life of
fruits for 12 days over control without adversely affecting the
fruit quality. It gave highest consumer acceptability while,
maintaining sufficient level of total soluble solids and sugar
content in fruits.
 Mahajan et al (2011) found that post-harvest application of
calcium chloride (2%) resulted in extending the self life of guava
fruits up to 4 weeks with minimum weight loss, desirable
firmness and highly acceptable quality.
 Kumar et al (2012) studied the effect that the application of
calcium nitrate at 1% concentration was efficient in delaying
skin colour loss only when fruits were stored at 25°C. The effect
of calcium nitrate was quite significant on the reduction of
acceptability. The product was efficient in delaying the ripening
of fruits and the calcium chloride 1% showed the best effect.

36.  Gill et al. (2014) concluded that guava fruits treated with
post-harvest application of ascorbic acid (100 ppm) at
harvest and kept in CFB boxes (with 5% ventilation)
most efficiently retained the fruit quality attributes up to
21 days of cold storage at 6-8 °C and 90-95% RH.
 Rama Krishna and Subhankar Rao (2014) concluded that
1% chitosan treatment was found effective in extending
the shelf life upto7 days, at ambient conditions (28-32oC
and 32 - 41% RH). The fruits retained desirable texture
and post harvest quality till the end of their storage life.

37. Table 1: Effect of application of edible wax coatings on
firmness(N) and weight loss (%) of Guava.
Fruit firmness (N)
Storage interval days
Treatments 3 6 9
T1 (wax formula +distilled water) 1:1 111.51b 104.10b 101.64a
T2 (wax formula +distilled water) 1:2 106.39b 102.20b 84.36c
T3 (controls) 71.10d 67.98d 88.52c
Weight loss (%)
T1(wax formula +distilled water) 1:1 2.22a 2.49b 2.18a
T2(wax formula +distilled water) 1:2 3.52c 3.59c 2.25a
T3(controls) 4.22e 3.79d 2.41b
Initial value (Firmness): 112N
Wijewardan (2013)I.P . T. , Srilanka

38. Table 2 : Effect of Post-Harvest Application of Ascorbic Acid and
Storage Intervals on Biochemical Quality Attributes of Guava cv
Allahabad Safeda Fruits Stored at 6-8 °C and 90-95% RH.
Storage Period (Days)
Treatments 0 7 14 21 28 35 mean
Ascorbic acid 25 ppm 8.8 9.3 10 10.4 10.6 8.3 9.57B
50 ppm 8.8 9.0 9.8 11.4 10.1 8.5 9.60B
75 ppm 8.8 9.2 10.8 11.0 10.2 8.7 9.78A
controls 8.8 10.2 10.5 8.o 7.2 6.4 8.52C
Mean 8.80 C 9.43 B 10.28
A
10.20A 9.53B 7.98D
Gill et al(2014)P.A.U ., Ludhiana

39. VITAMIN C (mg/100 g Pulp)
Treatments 0 7 14 21 28 35 mean
Ascorbic acid 25 ppm 251.12 221.71 199.33 181.43 164.58 150.11 194.71C
50 ppm 251.12 229.61 204.72 185.45 172.48 145.63 198.17BC
75 ppm 251.12 226.18 217.23 181.43 171.12 158.01 200.85AB
controls 251.12 214.80 170.05 136.35 130.80 121.60 170.79
Mean 251.12
A
223.08
B
197.83
C
171.17
D
159.7
E
143.84
F
continue

40. Table-3 : Effect of different post harvest treatment on
shelf life of guava fruit
treatment Physiological loss weight Marketable fruit
retained
Marketable fruit over
control
Control 5.4 22.4 27.7 80.0 40.0 13.3 ----- ----- -----
50Gy 5.4 14.2 29.1 93.3 83.3 36.6 13.3 43.3 27.3
100Gy 4.8 12.7 24.7 100 93.4 53.3 20.0 53.3 40
CC-250 ppm 5.8 12.3 24.4 100 80 50 20 40 36.7
CC-500 ppm 5.5 12.2 22.9 100 90 60 20 50 46.7
MH-250PPM 5 12 24.8 100 83.5 30.0 20 43.5 16.7
MH-500PPM 5.5 12.0 25.9 100 86.7 43.3 20 46.7 30.0
Mustard OIL 3.3 7.5 17.3 100 100 60 20 40 46.7
Coconut oil 1.4 2.9 7.1 100 100 100 20 40 86.7
Liq.paraffin 3.2 7.5 14.1 100 100 83.4 20 60 70.1
Sem 0.55 1.0 1.01 ---- ---- ---- ---- ----- ------
CD at 5% 1.61 3.0 3.28 ----- ---- ----- ----- ------ ------
Panday et al(2009)Mysore

41. Table-4: Effect of calcium chloride and gibberlic acid on
the physical loss in weight of guava fruits during storage.
Physiological weight loss(PWL)
treatment 7 days 14 days 21 days 28 days mean
CaCl2-1% 0.83 1.66 2.83 3.45 2.19
CaCl2-3% 0.66 2.11 2.50 2.66 1.98
CaCl2-3% 0.83 1.83 2.66 2.87 2.04
GA3-25ppm 0.83 2.22 2.83 3.44 2.33
GA3-50ppm 0.66 2.33 2.41 3.54 2.24
GA3-75ppm 0.66 2.50 3.16 3.66 2.49
controls 0.96 2.33 4.83 5.16 3.32
mean 0.78 2.14 3.03 3.54 -----
C.D(0.05) Treatment-0.10
Storage-0.40
Interaction-0.56
Mahajan et al(2011)PAU,Ludhiana

42. Table 5: Effect of different treatments on post-harvest rots
of guava (cv. Maamoura)
Treatments Conc. % Rhizopus rot ,Infection days after
Treatments Conc. inoculation
5days 10days 15days
1. Control (water only) 62.5 100.0 100.0
2. Hot water at (48°C) for 2 minutes 5% 21.5 31.5 40.5
3. Hydrogen peroxide (2%) for 4 Min. 2% 15.2 22.5 32
4.Calcium chloride (2%) for4 minutes 2% 9.5 14.2 21.4
5.Lemon grass 6 ml/ carton(fumigation) 6ML 10.2 15.0 20.0
6.Hot water+ lemon grass (fumi.)5L+6 5 L +6 ML 4.5 7.5 10.0
7.Hydrogen peroxide +
lemon grass (fumigation)2%+6ml
2% +6 2.5 5.0 6.3
Calcium chloride + lemon
grass (fumigation)2%+6 ml
2% + 6ML 0.0 0.0 0.0
LSD at 5% ------- 21.2 19.5 12.3
Ismail et al.(2010)Egypt

43. conclusion
The currently used available technology for guava
can keep the fruit firm about 2-3 weeks ,which is
considered adequate for domestic marketing.
However, for export to distance markets, the existing
technology will need to be upgraded to improve the
shelf life. Further research is needed to standardize
the atmosphere for control atmospheric storage and
use of 1-MCP for longer shelf life. In addition ,
effective measure to control post harvest disease also
need to be developed further.

44. REFERENCE
• Augustin. M.A. and Osman, A. (1988). Post-harvest Storage of Guava (Psidium
guajava, L, var. Taiwan). Pertanika 11(l),45-50.
• Basseto, E.; Jacomino, A.P., Pinherio, A.L. And Kluge, R.A. (2005).delay of
ripening of “Pedro Sato” guava with 1-Methylclopropane. Postharvest biology
and technology. 35: 303-308.
• Bautista, P.B. And Silva, E.M.1997. Effect of Ca treatments on guava fruit
quality. Postharvest Horticulture series, Department of pomology ,University of
California.17:212-218.
• Gill, K.B.S.; Dhaliwal, H. S and Mahajan. B. V.C.(2014). Effect of post-harvest
treatment of ascorbic acid on shelf life and quality of guava (psidium guajava l.)
cv. Allahabad safeda. Int. J. Agric.Sc & Vet. Med. 2, (1): 2320-3730
• Grigio, M. L.; Neves, L. C.; Tosin, J. M.; Nascimento, C. R.;Chagas, E. A. and
Vieites, R. L.(2011). The change in atmospheric guavas var. Paluma to reduce
the effect of mechanical damage in postharvest. Agro@mbiente Online 5 (1):
57-65.

45. • Guava by Gorak Singh.
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A.S.E. and M.A.A. El-Naggar (2010). Influence of some
post-harvest treatments on guava fruits. Agri. and biology j of
north America. 1(6):1309-1318.
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Hort Flora Research Spectrum ,1(4) : 344-347.
• Mahajan, B.V.C.; Ghuman, B.S. and Bons, H.K. (2011).
Effect of postharvest treatment of calcium chloride and
Gibberlic acid on storage behaviour and quality of guava
fruits. J of hort. Sci. and ornamental plants.3(1):38-42.
• Mandal , G .; Dhaliwal ,H.S and Mahajan, B.V.C.(2010).
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winter guava (Psidium guajava L.). J Food Sci. Technol.
47(5): 501–506.

46. • Osman, A and Ayub. M.N.A.(2002). Effects of different
postharvest treatments on the respiration patterns of guava
(Psidium guajava l.). ISHS Acta Horticulture 464: Int.
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