TREATMENTS TO INCREASE STORABILITY AND MARKETABILITY OF GUAVA (Psidium guajava L.) FRUITS

ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE

INFLUENCES OF SOME POST-HARVEST DIPPING TREATMENTS ON GUAVA (Psidium guajava L.) FRUIT QUALITY AND THE INCIDENCE OF SKIN BROWNING DURING SHELF LIFE

RETARDING THE DETERIORATION OF WINTER MATURING GUAVA(Psidium guajava L.) FRUITS DURING STORAGE BY POSTHARVEST TREATMENTS OF CALCIUM CHLORIDE AND HYDROGEN PEROXIDE

Impact of Some Postharvest Safe Treatments on Maintaining Quality and Extending Life of Guava Fruits during Cold Storage

‎ Improving quality and prolonging shelf life of ‎‎“Washington Navel” orange and guava (Psidium ‎guajava L.) fruits by organic and inorganic ‎compounds and plant extracts

EFFECT OF SOME CHEMICAL TREATMENTS AND HAND DEFOLIATION ON WINTER PRODUCTION AS YIELD, FRUIT QUALITY AND STORAGE LIFE OF GUAVA

Effect of Hydro-cooling and Immersion in Salicylic Acid and Citric Acid on Quality and Storability of Guava Fruits (Psidium guajava L.)

Effect of Antimicrobial Edible Coatings on Quality and Shelf Life of Minimal Processed Guava (Psidium guajava)

RESPONSE OF PHYSICAL AND PHYSIO-CHEMICAL ATTRIBUTES IN GUAVA FRUITS TO GUM ARABIC AND CALCIUM CHLORIDE TREATMENTS UNDER COLD STORAGE