In the present study the organoleptic quality and shelf life of guava fruits treated with Naphthalene acetic acid (100 and 200 ppm), Gibberellic acid (150 and 300 ppm) and Benzyl adenine (25 and 50 ppm) were evaluated. Guava fruits were harvested at mature green (maximum growth of fruits is attained and skin colour changes from dark green to light green) and colour turning (skin colour turns slightly yellow from light green) stages to determine the appropriate stage of maturity during storage at 10±1ºC and 90±5% RH. TSS, reducing and total sugars increased gradually and reached their peaks on days coinciding with ripe stage followed by a gradual decline towards the end of storage. Titratable acidity and ascorbic acid contents however decreased with the advancement of storage period. Organoleptic parameters such as fruit appearance and colour, flavour, taste and overall acceptance gradually increased till ripe stage while fruit texture declined continuously. Results revealed that mature green stage fruits exhibited longer shelf life and better fruit quality with all the treatments studied. Among the growth regulators, 50ppm BA exhibited longer shelf life with highest TSS, sugars and ascorbic acid content and highly acceptable fruit quality during cold storage.
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