{"product_id":"gohil-jigar-effect-of-maturity-levels-and-spermine-on-low-temperature-storage-9786208170936","title":"Effect Of Maturity Levels And Spermine On Low Temperature Storage","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.","brand":"LAP LAMBERT Academic Publishing","offers":[{"title":"Default Title","offer_id":53746156175702,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/5829\/5382\/files\/product_image_9786208170936_1.jpg?v=1781788796","url":"https:\/\/www.momoxbooks.com\/products\/gohil-jigar-effect-of-maturity-levels-and-spermine-on-low-temperature-storage-9786208170936","provider":"momoxbooks","version":"1.0","type":"link"}