Effect Of Maturity Levels And Spermine On Low Temperature Storage: In Papaya cv. Red Lady Taiwan

Gohil, Jigar; Gohil, Naresh; Patel, Vibhuti

ISBN 10: 6208170931 / ISBN 13: 9786208170936

Published by LAP LAMBERT Academic Publishing, 2024

About this Item

Seller Inventory # I-9786208170936

Bibliographic Details

• Title: Effect Of Maturity Levels And Spermine On Low Temperature Storage: In Papaya cv. Red Lady Taiwan
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2024
• Language: English
• ISBN 10: 6208170931
• ISBN 13: 9786208170936
• Binding: Soft cover
• Condition: New

About this title

Synopsis

The experiment comprised of harvesting papaya cv. Red Lady Taiwan at three different maturity stages (Colour break stage, 50% yellow and 75% yellow stage), dipping them in aqueous solutions of spermine (0.0, 1.0 and 2.0 mM) and storing them at ambient as well as 12+1oC temperature. Results indicated Based on above investigation, it can thus be inferred that for local markets papaya fruits of cultivar Red Lady Taiwan should be harvested when 50% of the skin turns yellow and dipped in 2.0 mM spermine. Fruits thus treated had a storability of 8 days under ambient conditions with the the best colour, flavour, texture and taste. For distant markets fruits should be harvested when 50 to 75% of the fruit skin turn yellow, treated with 2.0 mM spermine and stored at low temperature of 12 + 1oC. Fruits subjected to above treatments could be stored for 16 days and had higher TSS, sugars and palatability ratings.