AbstractLalit guava known for its distinct sweetness and vibrant red color is a favored variety among growers for its exceptional flavor and nutritional qualities. A field experiment was carried out during the year 2020–2021 on seven-year-old red guava trees at a farmer’s orchard located in Semmangalam, Anathur, in the Villupuram district. The study aimed to identify the most suitable treatment for improving fruit quality in guava. The trial followed a Randomized Block Design with ten treatment combinations of T1 (Control), T2 (Boric acid@ 0.4% + GA3 @ 150 ppm), T3 (Chelated Zinc @ 0.5% + GA3 @ 150 ppm %), T4 (Boric acid @ 0.4% + Chelated Zinc @ 0.5% + GA3 @ 150 ppm), T5 (Boric acid @ 0.4% + NAA @ 100 ppm), T6 (Chelated Zinc @ 0.5% + NAA @ 100 ppm), T7 (Boric acid @ 0.4% + Chelated Zinc @ 0.5% + NAA @ 100 ppm), T8 (Boric acid @ 0.4% + SA@ 100 ppm) and T9 (Chelated Zinc @ 0.5% + SA@ 100 ppm), T10 (Boric acid@ 0.4% + Chelated Zinc @ 0.5% + SA@ 100 ppm).each replicated three times. For optimal quality parameters such as total soluble solids, total sugars, reducing and non-reducing sugars, TSS/acid and minimal acidity, T4 (Boric acid @ 0.4% + Chelated zinc @ 0.5% + GA3 @ 150 ppm) exhibited superior results compared to the control. In contrast, T7 (Boric acid @ 0.4% + Chelated Zinc @ 0.5% + NAA @ 100 ppm) was found to be most effective in enhancing the ascorbic acid and pectin content when compared to the untreated control.
Srinith et al. (Wed,) studied this question.