Postharvest Application of Different Coatings to Improve the Quality and Storage Stability of Papaya Fruit (Carica papaya L.) Cv. Red Lady
Arunesh Kumar Verma
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Sanjay Kumar Tripathi
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Arvind Kumar
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Suresh Chandra
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (Uttar Pradesh), India.
Satya Prakash
Department of Vegetable Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Manoj Kumar Singh
Department of Vegetable Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Amit Kumar *
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Saurabh Kumar Singh
Department of Fruit Science, College of Horticulture, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur, India.
Satyam Singh
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
Prashant Chauhan
Department of Fruit Science, College of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India.
*Author to whom correspondence should be addressed.
Abstract
The Present investigation was carried out on title “Study on different post-harvest treatment for improving shelf life and quality of Papaya fruit (Carica papaya L.) cv. Red lady”. The Experiment was conducted in a Completely Randomized Design with 10 treatments viz. T0-Control, T1- Ethrel 500 ppm, T2- Ethrel 700 ppm, T3- Aloevera gel 1.0%, T4- Aloevera gel 1.5%, T5- Corn Starch 1.0%, T6- Corn Starch 1.5%, T7- Cassava Starch 1.0%, T8- Cassava Starch 1.5%, T9- (Corn Starch 1.5% + Cassava Starch 1.5%) and their three replications, during the year 2023. Aloevera gel 1.5% treated fruits showed the better results followed by the Aloevera gel 1.0%. This coating reduced the transpiration rate and slowed down the ethylene production and formed a layer on the surface of papaya fruits which helped in protection from microorganisms, fungus resulting in the increase in shelf life of fruits and storage quality. The Papaya fruits treated with Corn Starch 1.5% was also found to be significantly good treatments over the Control in respect of storage quality and shelf life of Papaya fruits during the storage. Based on the results obtained, it can be concluded that Aloevera gel 1.5% was found to be most appropriate treatment in papaya cv. Red Lady. Therefore, it can be used in Papaya cv. Red Lady for physiochemical traits ie., Physiological loss in weight, Decay percent, Fruit Firmness, Sensory Evaluation, Visual Appearance, TSS.
Keywords: Papaya, shelf life, aloevera gel, post-harvest treatment, storage quality