Correlation studies, spoilage and physiological loss in weight in guava (Psidium guajava) fruit

A field experiment was conducted during 2011–12 on correlation studies, spoilage (%) and physiological loss in weight in guava (Psidium guajava L.) fruits. The shelf-L life correlated positively with TSS and TSS: acidity ratio. The spoilage I at 5-day interval correlated positively with spoilage II at 10-day interval and spoilage III at 15-day interval. But spoilage II at 10-day interval correlated positively with acidity and spoilage III. Spoilage III at 15-day interval correlated positively with acidity. The TSS correlated positively with TSS: acid ratio. Maximum average fruit weight was recorded in the control without packing (165.67g), whereas minimum average fruit weight (109 g) was found in packing of fruits with 2% ventilation. Maximum spoilage loss (%) and physiological loss in weight (%) of fruits was found in the control without packing (46.67, 73.33 and 100%) and (7.59, 18.97 and 36.07%) and minimum spoilage and physiological loss was found in packing of fruits without ventilation (0.00, 0.00 and 13.13%) and (00, 4.36 and 22.30%) at 5, 10 and 15 days.