EFFECT OF MATURITY LEVELS AND SPERMINE ON LOW TEMPERATURE STORAGE IN PAPAYA CV. RED LADY TAIWAN
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Date
2015-09
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FRUIT SCIENCE DEPARTMENT, ASPEE COLLEGE OF HORTICULTURE AND FORESTRY NAVSARI AGRICULTURAL UNIVERSITY, NAVSARI
Abstract
An experiment to assess the “Effect of maturity levels and spermine on low temperature storage in papaya cv. Red Lady Taiwan” was conducted at the Department of Fruit Science and Department of Post Harvest Technology of ASPEE College of Horticulture and Forestry, Navsari Agriculture University, Navsari during December 2014 and April 2015. 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. The eighteen treatments were evaluated in a Completely Randomized with Factorial Concept (FCRD) and replicated three times.
Results indicated a significant impact of maturity levels on all parameters included in the study. When considered individually, twenty five percent mature fruits had the minimum physiological loss in weight, respiration rate and disease incidence. It also recorded the maximum fruit weight, peel weight, pulp weight, peel to pulp ratio, fruit firmness, titrable acidity and ascorbic acid content. Whereas, total soluble solids, total sugar,
reducing sugar and non reducing sugar were found maximum in fruits harvested at seventy five percent maturity. Postharvest application of spermine had a significant influence on all traits studied in this investigation. The minimum physiological loss in weight, respiration rate and disease incidence were observed in fruits treated with spermine @ 2.0 mM. The highest values of fruit weight, peel weight, pulp weight, pulp to peel ratio, fruit firmness, TSS, total sugars, reducing sugars, non reducing sugars, titrable acidity and ascorbic acid content were found in the same treatment. Significant differences were observed in physiological parameters, physical parameters, biochemical parameters and disease incidence due to storage temperature. Between the two temperatures, storage at 12 + 1oC temperature resulted in higher fruit weight, peel weight, pulp weight, pulp to peel ratio, fruit firmness, titrable acidity and ascorbic acid content. Physiological loss in weight, respiration rate and disease incidence were lower at 12 + 1oC temperature. The best eating quality in reference to colour, flavor, texture and taste was observed in papaya cv. Red Lady Taiwan when harvested at 50% change in skin colour and dipped in spermine @ 2.0 mM solution and kept at ambient temperature (M2S2T1) after 8 days of storage and kept at 12+1oC (M2S2T2) after 16 days of storage. Seventy five percent mature fruits of papaya cv. Red Lady Taiwan when dipped in 2.0 mM spermine and stored at low temperature (M3S2T2) had the highest TSS and sugars after 16 days of storage. The above investigation throws light on the possibility of extending the shelf life (8 days under ambient conditions and 16 days under low temperature) in papaya cv. Red Lady Taiwan without sacrificing organoleptic quality by manipulating the time of harvesting, storage conditions and application of spermine.
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