Vol. 10, Issue 12 (2021)

Author(s):
A Nithya Devi, V Ponnuswami and K Kumanan

Abstract:
The present study was taken up primarily with a view to evaluate the effects of dipping the fruits with different chemicals and the packing treatments on the storage behaviour of papaya cv. Co-7 under ambient condition. Among the various post harvest dips tried, the fruits treated with GA₃ recorded the lowest Post harvest loss in weight (11.9%) was observed on 9^th DAS. At the end of storage, the maximum TSS (15.8 °B) was observed in Kinetin treated fruits. The untreated fruits were infected by disease on 7^th DAS making it unfit for further evaluation. At the end of storage GA₃ recorded the highest ascorbic acid content (36.81 mg/100g). Among the packing treatments the lowest Post harvest loss in weight was recorded in T₁ (vacuum packing). Among the various packing materials used for assessing the storage behaviour, vacuum packed fruits (350 guage polythene bags) showed the best results with prolonged shelf life (20 days) and acceptable TSS, total sugars, titrable acidity and ascorbic acid when compared with polybags with 1% vents and unpacked fruits. There is no significant difference among the packing with regard to TSS, total sugars, titrable acidity and ascorbic acid of papaya fruits. The shelf life of papaya cv. Co-7 was significantly influenced by packing.