An experiment was conducted to determine the effect of different post harvest treatments on the shelf life and quality of guava. Different chemicals such as Gibberellic acid, Calcium chloride, Salicylic acid and Potassium permanganate were used, individually and in combinations. The different concentrations of GA3 at 25 and 50 ppm and combination with KMnO4 (5g/kg sachet), CaCl2 at 1 and 2% and in combination with KMnO4 (5g/kg sachet) and Salicylic acid at 70 & 140 ppm and in combination with KMnO4 (5g/kg sachet) was used. Guava fruits of cv. Allahabad Safeda were treated with chemicals and stored at ambient temperatures. Fruits which were treated with 140 ppm salicylic acid ., T6 were significant among all the treatments and recorded lowest PLW (), minimum fruit rotting (), highest shelf life (7 days) over control (4 days). The 2nd best treatment which was found to be significant was, fruits treated with salicylic acid at 70 ppm ., T5. Biochemical parameters such as total sugars (), reducing sugars () and TSS (°brix) were found to be significant and highest in the fruits treated with salicylic acid at 140 ppm. It was concluded that fruits treated with salicylic acid were found be effective in increasing the shelf life and quality of guava fruits. | Effect of post harvest treatments on the shelf life and quality of guava [Psidium guajava (L.)] cv. Allahabad Safeda
