Effect of Different Levels of Micronutrients on Yield & Fruit Quality Attributes of Guava (Psidium guajava L.) Fruit in Meadow Orchard

Abstract

The most important cultivated plant in the Myrtaceae family is the guava (Psidium guajava L.). After Barbedose cherry (1500 mg/100 g) and anola (700 mg/100 g), it has the third-highest vitamin C concentration (260 mg/100 g). One of the most consumed fruits in India is the guava. After mango, bananas, and citrus, it is the fourth-most significant crop in terms of both production and area. So, to find Effect of different levels of Micronutrients on yield & fruit quality attributes of guava (Psidium guajava L.) fruit in meadow orchard at the Horticulture Research Farm, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj (U.P. ), a field experiment was carried out in 2021. The experiment used a Randomized Block Design with 11 treatments at various doses of zinc and boron that were duplicated three times. The main objective of this investigation was to evaluate how zinc and boron affected the yield and fruit quality characteristics of guava. Zinc and boron levels are 0.2 percent, 0.4 percent, 0.6 percent, 0.8 percent, and 1 percent, respectively. From the present investigation 1 % Boron is found significantly best in terms of maximum Number of fruits per plant i.e., 162.65, average fruit weight per plant of Guava i.e.,115.47g, Fruit yield per tree i.e., 18.67 Kg, Total fruit yield 93.46 t/h, Fruit polar diameter of 8.46 cm, Fruit radial diameter of 8.16 cm, TSS at 10.17 ° Brix & Ascorbic acid content i.e., 201.63 mg/100g pulp. These practices may be passed on to the farmers for obtaining higher returns and beter quality fruits suitable for market in this agro-climatic zone.