Effect of yeast and packaging materials on the storage life of guava and banana fruits under ambient conditions

A study was conducted to evaluate the effect of antagonistic yeast (Saccharomyces cerevisae and Candida sp.) and packaging materials viz Newspaper, Sawdust, Rice-Husk and Wooden-box on the decay spoilage percent and shelf life of the guava and banana fruits. The physico-chemical parameter of fruits was significantly higher with yeast (Saccharomyces cerevisae) in sawdust. The treatments also experienced least spoilage percentage and minimum reduction in guava and banana fruits. The acidity of guava and banana fruits was significantly reduced during early storage period and again increased slightly at the end of storage.Maximum loss in acid content was noted with yeast (Candida sp.) treatment under wooden-boxes packing. TSS and Total sugars was found higher in the fruits treated with Candida yeast and packed in wooden-boxes after 21 days of storage.