Abstract
Present study was conducted to investigate the effectiveness of chemical treatments at low temperature on the quality of
fresh-cut guava slices during 2011-12. Uniform sized guava slices were made free from seeds and treated with calcium
chloride and calcium lactate with concentration 0.9%, 1.8%, 2.7% or 3.6%. After packing in plastic boxes, all treated samples
were stored at 5oC + 2
oC in a refrigerator for 24 days with 6 day interval between different removals. The results obtained
from physico-chemical analysis showed decrease in firmness (111.67-12.67gf) and increase in browning (1.19-1.93nm) of
guava slices compared to control with the passage of storage interval. Moreover, scores in taste (7.33-1.00), flavour (7.33-
1.00), colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments
and storage period. Calcium chloride @ 2.7% showed significantly higher stability than other concentrations of calcium
chloride and calcium lactate in delaying firmness and browning of fresh-cut guava slices along with maintaining their
organoleptic properties for longer storage period. However, calcium chloride imparted undesirable bitterness to fresh-cut
guava slices at the concentration of 3.6%. Based on the overall quality performance, 2.7% calcium chloride and 3.6% calcium
lactate exhibited better results than other concentrations and control with storage life of 8 days at 5oC + 2
oC.
