Maturity index of an advanced selection of processing-type guava cultivar P3
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Abstract
The processed-guava industry offers a wide variety of products. The Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University has conducted a guava breeding program for processing types. P3 is an advanced selection that shows commercial potential. However, this advanced selection has not been studied for its maturity index under Horticultural field, Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom province. The experiment was arranged as a completely randomized design (CRD) with 10 replications. Guava fruits were harvested at three different stages: 110, 115 and 120days after full bloom (AFB). The results showed that guava harvested at 115 and 120 AFB reached full development, with average weights of 374.10 and 368.30g as well as average widths of 8.47 and 8.38cm, respectively. These data were higher than those of fruits harvested at 110days after flowering. Similarly, at 115 and 120 AFB exhibited increased peel color values (L*, a* and b*) and redness (a*) of the flesh increased with fruit age, whereas lightness (L*) and firmness decreased. Regarding chemical composition, the ratio of total soluble solids (TSS) / titratable acidity (TA) [TSS/TA] and the vitamin C content increased with fruit age. However, guava at 120days after flowering began to abscise from the tree. In conclusion, the maturity index for P3 processing-guava was based on days after full bloom, skin and flesh color. P3 processing guava should be harvested at 115 AFB, when the skin turns yellowish green and the flesh is pinkish red, and the chemical composition is highest.
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