Effect Of Maturity Levels And Spermine On Low Temperature Storage (Paperback) (ISBN-13: 9786208170936)

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.

Author: Jigar Gohil,Naresh Gohil,Vibhuti Patel
ISBN-10: 6208170931
ISBN-13: 9786208170936
Publisher: LAP Lambert Academic Publishing
Language: English
Published: 09/30/2024
Pages: 148
Format: Paperback
Weight: 0.50lbs
Size: 9.00h x 6.00w x 0.34d