Physical and biochemical changes in guava ( Psidium Guajava L. ) during various stages of fruit growth and development

Figure 4. Changes in acidity content of guava genotypes

each) followed by at par values in RCG-2 and RCGH-

(22.11 and 25.20) and lowest in Sangam (13.53 and

7 (0.49% each), RCG-3 and RCGH-1 (0.52% each) and

14.92) followed by Lalit (14.54 and 15.64) at 120 and

Lucknow-49 (0.57%). On 127 days of fruit set also,

127 DAFS, respectively (Table 2). Increase in TSS:

Sangam revealed the highest acidity (0.65%) which

acid ratio till maturity and ripening might be due to

was at par with Lalit (0.63%) and Allahabad Safeda

increasing in TSS and decreasing in acidity. The TSS:

(0.59%) whereas, significantly lowest acidity content

acid ratio was increased markedly towards the last

was present in RCG-1 (0.42%) followed by RCG-

growth stage of guava as reported by Kundu et al. ,

2 (0.43%), RCG-11 and RCGH-7 (0.46% each) and

(1998).

RCG-3 (0.49%) showing at par values.

Table 2 Performance of guava genotypes for TSS: acid ratio

TSS: acid ratio

at different days after fruit set

The fruits showed continuous and progressive

TSS: acid ratio

increase in TSS: acid ratio from 30 DAFS till maturity

Geno-types

Days after fruit set (DAFS)

and ripening in all the genotypes except RCG-11,

30

60

90

105

120

127

RCGH-1 and RCGH-7 that showed from 60 DAFS.

RCG-1

5.83

6.47

9.48

16.25 22.11 25.20

The highest TSS: acid ratio was observed in RCG-1

RCG-2

5.98

6.11

9.50

15.68 19.93 22.90

(16.25) followed by RCG-2 (15.68) and RCG-3 (14.65)

RCG-3

6.37

6.84

10.50

14.65 19.40 20.11

while, lowest ratio was noticed in Sangam (5.15) on

RCG-11

7.88

7.86

8.76

9.33

23.53 27.12

105 DAFS. The highest TSS: acid ratio was recorded

RCGH-1

7.65

7.46

8.29

8.39

21.01 21.77

in RCG-11 (23.53 and 27.12) followed by RCG-1

81