EFFECTS OF VARIOUS SURFACE TREATMENTS ON THE STORAGE LIFE OF GUAVA (PSIDIUM-GUAJAVA L) AT 10-DEGREES-C

The use of various surface treatments to prolong storage life of guava s at 10 degrees C was examined. LDPE shrinkwrap was most effective in reducing weight loss and maintaining the firmness of guava (most likel y indicating its effectiveness in alleviating water stress), followed by clingwrap packaging and 200 g litre(-1) palm oil emulsion coating. The skin colour of guava was most effectively preserved by LDPE packag ing, sucrose-ester and 200 g litre(-1) palm oil emulsion dips. Paraffi n treatment caused the skin to turn brown after 2 weeks storage. The a scorbic acid content was highest in control followed by clingwrapped g uava. Clingwrapped guava also received the highest organoleptic scores followed by shrinkwrapping and 200 g litre(-1) palm oil treated guava .