Effects of putrescine postharvest dips and refrigerated storage temperature on quality attributes and shelf-life of ‘Solo’ papaya fruit
| Autor: | Eulenda Mabunda, Tieho Mafeo, Nhlanhla Mathaba, Duduzile Buthelezi, Thabiso Satekge |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Journal of Horticulture and Postharvest Research, Vol 6, Iss Issue 2, Pp 193-206 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2588-4883 2588-6169 |
| DOI: | 10.22077/jhpr.2023.5793.1295 |
| Popis: | Purpose: Low temperature storage is commonly used to extend papaya (Carica papaya L.) fruit storability. The optimal recommended storage temperature is below 10 °C for export and distant markets. However, chilling injury (CI) disorder occurs at 10 °C or lower temperatures (5-8 °C) during prolonged cold storage. Chilling injury affects fruit quality and consumer preference. Therefore, the study investigated the potential of postharvest polyamine dips to improve the quality and shelf-life of ‘Solo’ papaya fruit. Research Method: Mature papaya fruit were treated with putrescine (PUT) dips (0, 1, 2 or 3 mM) and stored for 21 days at 7.5 °C plus 6 days at ambient temperature. Findings: The results showed that 2 and 3 mM PUT treatment significantly (P |
| Databáze: | Directory of Open Access Journals |
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