Effects of Different Concentrations and Applications of Calcium on Storage Life and Physicochemical of Papaya (Carica Papaya L.)
Tengku Muda Mohamed, Mahmud, Ali Ahmed Al Eryani, Abdul Raqeeb, Syed Rastan, Syed Omar, Ab Rahman, Mohamad Zaki and Abdul Rahman, Al Eryani (2008) Effects of Different Concentrations and Applications of Calcium on Storage Life and Physicochemical of Papaya (Carica Papaya L.). American Journal of Agricultural and Biological Sciences, 3 (3). pp. 526-533. ISSN 1557-4989
Abstract: Papaya (Carica Papaya L.) fruits index 2 were treated with 1.5. 2.5 and 3.5% solutions of calcium chloride by dipping and vacuum infiltration)-33Kpa) or untreated (0%) as control. Effects of these treatments were evaluated on storage life and postharvest quality characteristics of papaya. After 21 days of storage at 13 ± 10C, the fruits were removed from storage for physicochemical analysis. Following additional five days hoding in the storage condition for fruits used for evaluation of the rate of disease incidence and storage life. Postharvest dip treatment at difference concentration of calcium prolonged storage life, slowed down the ripening processes and maintained the quality of papaya. Whereas, it was effectively greater with calcium infiltration treatment than that for dip treatments. Calcium infiltration extended the storage life and retained the quality as calcium concentration increased up to 2.5% and then declined. The desired effect was obtained at 2.5% infiltration compared with other treatments. The least disease incidence was found in those fruits infiltration with 2.5% calcium. Hence, it cam be concluded that postharvest infiltration of calcium at 2.5% has the potential to control disease incidence, prolong the storage life and preserve valuable attributes of postharvest a papaya, presumably because of its effects on inhibition of ripening and senescence process and loss of the fruit firmness of papaya.
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