Impact of salicylic acid and ascorbic acid post-harvest dipping on phytochemical compounds of Allahabad Safeda guava fruits

Guava (Psidium guajava L.) is one of the highly valued fruit crops.The fruit has many medicinal benefits for managing high blood pressure and is rich in a variety of bioactive compounds.However, after harvest, the fruit deteriorates quickly and can only be stored for a few days at room temperature.The current study aims to improve fruit's storability and preserve quality in guava when it is stored at room temperature.Completely ripe guava fruits were immersed in solutions containing salicylic acid (500, 1000, and 1500 µmol) and ascorbic acid (250, 500, and 750 ppm) alone and in combinations.As control fruits were submerged in distilled water.After being dried, fruits were placed in plastic bins.Guava fruits treated with treatment salicylic acid @ 1000 µmol + ascorbic acid @ 500 ppm (T5) exhibited excellent preservation of fruit quality and delayed senescence.This treatment maintained higher sugars (total sugar, reducing sugar, and TSS; 7.81%, 2.70%, and 7.18%, respectively), titratable acidity (0.52%), ascorbic acid content (224.92mg/100 g pulp), and total phenol content (121.61mg/100 g pulp) compared to the control.Simultaneously in treatment T5 observed the lowest drop of PME (1.44).All things considered, guava cv."Allahabad Safeda" dipping with salicylic acid @ 1000 µmol + ascorbic acid @ 500 ppm (T5), significantly increased the fruits shelf-life and maintained its freshness for up to 12 days stored under ambient conditions.The findings of the study will enable long-distance transportation of guava fruit and ease its subsequent marketing.