IMPACT OF CALCIUM, HOT WATER AND MODIFIED ATMOSPHERE TREATMENTS IN CHILLING INJURY SUSCEPTIBILITY OF STORED PAPAYAS | ||
| Arab Universities Journal of Agricultural Sciences | ||
| Article 24, Volume 24, Issue 2 - Serial Number 1, September 2016, Pages 593-608 PDF (479.84 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajs.2016.14429 | ||
| Author | ||
| Korkar H. M.* | ||
| Higher Institute for Agric .Co- Operation, Cairo, Egypt | ||
| Abstract | ||
| Mature-green solo papaya fruits with color index green with trace of yellow were subjected at 2014 and 2015 seasons to many pre storage treatments. CaCl2 5% solution either at ambient temperature or 45°C in combined with modified atmosphere package (MAP), hot water at 45°C with or without MAP and untreated fruits were investigated, comparing to commercial treatments . All treatments except treatments were cold stored at 5 for one or two weeks followed by 7 days at 18°C for marketing period, where commercial treatment was stored at 10 °C for two weeks and 7 days at 18°C. The obtained result were recorded at chilling injury symptoms , weight loss % , decay fruit % , fruit firmness (Kg\ f)., L- ascorbic acid content T.S.S. ,acidity , salute leakage ethylene production with or without MAP were effective in minimizing orb prevent chilling injury symptoms of solo papaya fruits stored at 5 ±1°C followed marketing at 18±1°C. Storability and good quality and improved chemical characteristics of solo papayas were obtained with pre – storage treatments of solo papaya were obtained with pre – storage treatments compared with control or commercial treatment. | ||
| Keywords | ||
| Solo papayes; Chilling injury; Cold; CaCl2; Hot water. MAP; storability | ||
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