Patel et.al.

Figure 3. Changes in TSS content of guava genotypes

7. Significantly, lowest TSS content was recorded in

1985). The decrease in titratable acidity at the later

Lalit (9.68%), which was closely followed by RCG-2

stages of fruit maturity and ripening was considered

(9.69%), Sangam (9.70%) and RCG-3 (9.79%) showing

to be due to conversion of organic acids into sugars.

at par values. The highest value of TSS on 105

Similar result was also observed by Mercado-Silva

DAFS in RCG-1 and RCG-3 might be due to genetic

et al. , (1998), Hegde and Chharia (2004) in guava,

characteristics of these genotypes to mature early

Deka et al. , (2006) in Khasi mandarin and Dhillon et

after fruit set. Results are in accordance to findings

al. , (2007) in pear.

obtained by Dhillon et al. , (1987); Bashir et al. , (2003);

Data presented in Figure 4 revealed significant

Hegde and Chharia (2004) and Singh and Jain (2007).

variations among genotypes for acidity content.

Titratable acidity

The highest acidity was present in Sangam (1.71%),

which was closely followed by RCGH-7 (1.59%) and

The amount of total titratable acidity increased

both were at par each other while, lowest content

steadily in the beginning upto 105 days after fruit

was registered in RCG-2 (0.61%) followed by RCG-1

set in most of the genotypes except RCG-1, RCG-2

(0.62%) and RCG-3 (0.66%) showing at par values on

and RCG-3 which showed upto 90 days only and

105 DAFS. Significantly highest acidity on 120 days

afterwards there was a continuous reduction till

of fruit set was noticed in Sangam (0.69%) followed

ripening (Figure 4). The increase in acidity might

by Lalit (0.66%) and Allahabad Safeda (0.63%) which

be attributed to increased bio-synthesis of organic

were at par themselves while, lowest acidity was

acids during initial period of fruit growth (Naik

recorded in RCG-1 and RCG-11 (0.48%

80