Identification of Optimum Maturity Index for Quality of Red Flesh Guava (Psidium guajava L.)

Abstract

This study conducted at Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam from 2015 – 2017, evaluated the optimal maturity stage for harvesting “Red flesh” guavas to maintain the postharvest quality. Four distinct maturity stages were identified: half maturity, green maturity, full maturity, and fully ripened based on day after fruit set (DAFS) and peel and pulp colour. Results indicate that “Red flesh” guavas reached half maturity at 91 days after fruit set, displaying characteristics like a deep green in peel and pale pink pulp, and showed largest fruit size measurements at green maturity (134 DAFS). At full maturity (147 DAFS), fruits achieved peak values in Total soluble solids (TSS) and TSS/acid ratio, with a decrease in firmness and acidity with changing peel in to yellowish green with bright pink pulp. The fully ripened stage (154 DAFS) was marked by the highest TSS content and maintained fruit size but slightly declines in specific gravity and firmness. Organoleptic evaluations rated guavas at fully maturity stage highest in terms of colour, texture, flavor, taste, and overall acceptability underscoring this stage as the most suitable for harvesting to ensure best quality.