The study was carried out at Post Harvest Laboratory, College of Agriculture, JNKVV, Jabalpur during the year 2018, on various ripening related changes in guava fruits to determine appropriate maturity stage and postharvest treatment for better quality and desirable shelf life under room storage. Effect of post harvest treatments with Calcium chloride (1and 2%), Calcium nitrate (0.5 and 1%) and Azadirachta decoction (10 and 20%) on the storage behaviour of guava fruits harvested at colour turning stages during storage at room temperature were studied. Fruits were kept in tray and dipped each for (2 or 4) minutes, storage at room temperature and evaluated after 3, 6, 9 and 12 days for various physico-chemical attributes like. The maximum physiological weight loss (23.34%) in untreated fruits and minimum (16.59%) in calcium nitrate (1%) treated, the maximum fruit length of (5.50cm) was recorded in calcium nitrate (1%) treated and the minimum (4.33cm) in control, the maximum fruit diameter (5.92cm) was recorded under calcium nitrate (1%) treatment and minimum (5.28cm) under control treatment, the maximum fruit volume was recorded (125.27ml) under calcium nitrate (1%) treated fruit treatment and the minimum (92.80ml) in control, the maximum fruit decay percent was recorded in T1 (control) 12.38 % and minimum 6.14 % was recorded in the Azadirachta decoction treatment fruits after 9th and 12 th days. No decayed fruits were observed among all calcium treatments at the end of storage period (12 days), the maximum total sugar was recorded (7.09%) in calcium nitrate (1%) treated and minimum (6.23%) in untreated fruits. It was observed that PLW increased, fruits length, diameter and volume decreased during storage irrespective of maturity stages and Calcium treatments studied. Total sugar, increased upto 6 days with all the treatments except control but subsequently decreased thereafter during storage. However, mature green stage fruits exhibited longer shelf life and better fruit quality with all the Calcium treatments compared to calcium treatments stage during storage. Similarly, calcium proved beneficial in delaying the ripening related changes in guava fruits, while application of Ca(NO3)2 (1%) recorded a potential shelf life of 12 days under storage.

The present investigation was carried out in preservation laboratory, Dept. of Horticulture, JNKVV, Jabalpur during 2016-2017. The mixed fruit bar was prepared by the different blending ratio of guava and papaya pulp in a ratio (80:20, 70:30, 60:40, 50:50) in preparation of mixed fruit bar. Among them, 50% guava pulp and 50% papaya pulp of treatment (P4) recorded as best blending ratio as the treatment recorded maximum TSS (36.16 °Brix), pH (3.54), moisture (17.25%), acidity (1.18%), ascorbic acid (158 mg/100 g), reducing sugar (48.82%) and total sugar (77.13%) contents. The prepared mixed fruit bar was stored at ambient temperature (25 ± 2 °C) for 100 days to study their storage feasibility. The storage studies indicate that there was a gradual decrease in, ascorbic acid with advancement of storage period. While TSS, acidity, reducing sugars and total sugars increased continuously.

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An investigation was carried out to assess the nutritive and organoleptic characteristics of guava leather by using different levels of sugar (20%, 40%, 60% & 80%) with constant guava pulp (100%) and citric acid (0.2%, 0.4% & 0.6%). Preliminary experiments were conducted to find out the optimum levels of sugar and citric acid with guava pulp (constant) for preparation of quality guava leather. The mean score of organoleptic characters were recorded on 9 point hedonic scale in guava leather. The prepared guava leather was stored at ambient temperature (25 ± 2 °C) for 100 days and evaluation for fresh as well as stored samples was done at an interval of 0, 20, 40, 60, 80 and 100 days to study their storage feasibility. The guava pulp (constant) + 60% sugar + 0.2% citric acid in treatment T7 (G3C1) secured the highest sensory score viz., colour (8.80), texture (8.86), taste (8.96) and overall acceptability (8.96) with better flavour (7.83). The storage studies indicate that there was a gradual decrease in colour, flavour, texture, taste, overall acceptability with advancement of storage period. The sensory quality of guava leather decreased at faster rate during storage. However it was found to be acceptable in good condition even after 100 days of storage at ambient temperature.