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Effect Of Maturity Levels And Spermine On Low Temperature Storage

By Jigar Gohil

Effect Of Maturity Levels And Spermine On Low Temperature Storage Natural Sciences

Effect Of Maturity Levels And Spermine On Low Temperature Storage

0 - Default Title
Description
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.
Product details
Binding:
Paperback
Number of Pages:
148
Release Date:
2024-09-30
Publication Date:
2024-09-30
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6208170931
ISBN13:
9786208170936
GPSR Manufacturer Reference:
[email protected]
Weight:
238 g
Height:
150 cm
Width:
220 cm
Thickness:
9 cm
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