EFFECT OF PRE AND POST HARVEST TREATMENTS ON SHELF LIFE AND QUALITY OF PAPAYA FRUITS.pptx

2. EFFECT OF PRE AND POST HARVEST
TREATMENTS ON SHELF LIFE AND
QUALITY OF PAPAYA FRUITS

3. Outline of the seminar
1. Introduction
2. Pre harvest treatments
3. Post harvest treatments
4. Review of literature
5. Conclusion

4.  Papaya ( Carica papaya L.) is
one of the most popular fruits
which belongs to family
Caricaceae.
 It is native of Tropical America
but it is now grown in all tropical
and subtropical countries of the
world.
 It is also known as ‘Pawpaw’,
‘Backyard Fruit’, ‘Tree Melon’
and ‘Breakfast Fruit’.
 Nutritive fruit
1

5. Nutritive value of papaya
Vitamin-A
2020IU Carbohydrates – 11g
Sugar- 7.82 g
Fiber- 1.7g
Vitamin- C 235 mg Protein- 0.5 g
2

6. bbb
Prevention of cancer and heart
disease
Anti inflammatory
Assists in respiratory
issues
Nourishes hair and skin
Improves digestion
Expels worms
Cures ulcers and sores
Boosts immunity system
Health benefits of papaya
Prevention of cancer and heart
disease
Assists in respiratory
issues
Nourishes hair and skin
Improves digestion
Cures ulcers and sores
Boosts immunity system
3

7. Area ‘000
Ha
Production
‘000 MT
Productivity
MT/Ha
Rank
India 136.00 6108.00 44.90 4th in world
Andhra
Pradesh
18.01 687.82 93.72 1st in India
Gujarat 20.17 1241.27 61.86 2nd in India
Source : NHB database 2018
4

8. Districts Area
‘000 Ha
Production
‘000 MT
Kutchch 3.20 270.91
Tapi 2.08 127.692
Vadodara 1.90 106.57
Aravalli 1.51 84.36
Sabar kantha 1.27 71.34
Banas kantha 1.13 66.32
Chhota Udepur 0.91 64.49
Mahesana 1.18 57.27
Surat 0.87 52.52
Navsari 0.39 25.13
Bharuch 0.83 47.82
Source : NHB database 2018
Gujarat: Area and Production
5

9.  Delicate in nature so
heavy spoilage.
 Climacteric Fruit
 Rapid metabolic activities
 Mechanical injury
 Disease pest incidence
 Lack of storage facilities
 Harvesting at improper
stage
Losses of papaya fruits
Losses in papaya
5-10% at green
stage
10-20% during
ripening
40-100% post
harvest loss 6

10. Breathes
(respiration)
Losses
moisture
Transpiration
Can get sick
Caused by living and
non living factor Ethylene effect
Can even
die
Degradation of papaya
Fresh
7

11. Pre harvest treatments
 Treatments or applications that are given before the
harvesting of fruit for improving their quality and shelf
life are known as pre harvest treatments.
 Advantages :
 Increases fruit yield
 Fruit firmness
 Color development
 Reduces physiological loss in weight
 Increases the storage life
8

12. Pre harvest Techniques
Stage of
maturity
Foliar spray
Method of
harvesting
9

13. Pre harvest sprays
Gibberellic
acid
o Improves shelf life and the post harvest
quality
o stimulates cell division and cell elongation
which enhances the size of fruit
Potassium o Improves quality of fruits.
Calcium
o Quality retention - maintains the firmness
- reduces respiration rate
- ethylene evolution
o Enhances shelf life and quality
10

14. Maturity indices
 Changes the color from dark green to light
green.
 yellow streaks begins to develop at distal end of
the fruit radiating upwards.
 Latex ceases to be milky and becomes watery.
11

15. Post harvest treatments
 Methods and techniques applied after the detachment
of the fruit to increase the shelf life.
 Advantages :
 Maintains the quality of fresh fruits
 Increases the market share
 Improves human nutrition and health
 Stimulates agriculture production
 Provides extra food to the consumer by reducing
post harvest losses
12

16. Causes
of post
harvest
losses
Delay and
improper
transport to
market
Over mature
or immature
harvest
Causes of
exogenous
factors (rot,
insects)
Improper
packaging and
washing
Lack of
sorting and
grading
practices
Lack of
knowledge on
post harvest
techniques
Poor storage
temperature
and RH
management
13

17. Post harvest techniques:
Dipping
Hot water
Coating
Storage
temperature
Wrapping Packaging
14
Irradiation

18. Dipping
Packaging
Wrapping
15

19. Effect of post harvest treatments
 Slows down the process of metabolism
 Controls the rate of transpiration and respiration
 Ceases microbial infections
 Packaging protects from deterioration during transport
and marketing
16

21. PRE-HARVEST
TREATMENTS

22. Table-1 : Effect of foliar spray of iron, zinc and boron on TSS, ascorbic acid,
reducing sugar, total sugar and non reducing sugar in ripened papaya
fruits cv. Madhubindu
Treatment details TSS (º Brix) Ascorbic Acid
(mg/100g pulp)
Reducing
Sugar (%)
Total
Sugar(%)
Non Reducing
Sugar (%)
Control-water spray 5.30 25.00 5.53 6.30 0.77
FeSO4 0.2% 7.43 28.76 6.66 7.60 0.94
ZnSO4 0.2% 8.70 32.16 7.70 8.73 1.03
Borex 0.2% 9.33 33.36 8.20 9.33 1.13
FeSO4 0.2% + ZnSO4
0.2%
7.53 29.56 6.86 7.80 0.94
FeSO4 0.2% + Borex
0.2%
7.43 29.63 6.86 7.80 0.94
ZnSO4 0.2% + Borex
0.2%
8.90 32.36 8.07 9.20 1.13
FeSO4 0.2% + ZnSO4
0.2% + Borex 0.2%
8.76 32.26 7.80 8.86 1.06
S.Em. 0.67 1.17 0.40 0.40 0.04
C.D. at 5% 2.05 3.57 1.22 1.22 0.13
C.V. % 14.95 6.71 9.69 8.55 7.62
JAU, Junagadh Bhattacharya ( 2004) 17

23. Table-2: Effect of pre harvest spray on TSS, acidity, ascorbic acid and total
sugar in papaya cv. Madhubindu.
Sr. no. Treatment
details
TSS (º Brix) Acidity (%)
2 days 4 days 6 days 8 days 2 days 4
days
6 days 8 days
S1 Water spray 6.67 6.83 8.27 7.36 0.47 0.39 0.25 0.15
S2 GA3 @ 15 ppm 6.89 7.21 9.06 7.61 0.46 0.36 0.19 0.15
S3 Alar + GA3 @ 15
ppm
7.10 7.43 9.10 7.83 0.46 0.37 0.20 0.14
S4 GA3 15 ppm
+Carbendazim
0.05%
8.04 8.26 10.44 9.78 0.44 0.34 0.18 0.12
S5 Alar @ 500 ppm
+Carbendazim
0.05%
7.37 7.49 9.78 8.11 0.45 0.37 0.18 0.13
S.Em.± 0.14 0.15 0.17 0.11 0.005 0.004 0.003 0.003
C.D. at
5%
0.39 0.42 0.50 0.31 0.014 0.011 0.008 0.008
JAU, Junagadh Yadav et al. (2014) 18

24. Table-2: Effect of pre harvest spray on TSS, acidity, ascorbic acid and total
sugar in papaya cv. Madhubindu.
Sr. no. Treatment
details
Ascorbic acid(mg/100g) Total sugar (%)
2
days
4
days
6 days 8 days 2
days
4
days
6
days
8
days
S1 Water spray 25.45 26.22 39.48 33.74 11.11 16.67 17.68 11.79
S2 GA3 @ 15 ppm 24.15 28.35 42.20 33.16 11.39 18.93 20.15 11.08
S3 Alar + GA3 @
15 ppm
25.82 27.99 41.61 34.17 12.00 19.82 21.93 11.24
S4 GA3 15 ppm +
Carbendazim
0.05%
27.33 31.22 44.37 36.64 13.06 20.70 22.25 19.44
S5 Alar @ 500
ppm
+Carbendazim
0.05%
23.56 29.09 42.61 34.40 12.32 18.25 21.34 16.67
S.Em.
±
0.21 0.17 0.262 0.264 0.15 0.43 0.26 0.18
C.D. at
5%
0.61 0.49 0.75 0.76 0.43 1.25 0.74 0.53
JAU, Junagadh Yadav et al. ( 2014) 19

25. Figure-1: Effect of Ca, Zn, Fe and B on TSS, Reducing Sugar, Total Sugar
and Ascorbic acid of papaya cv. Red Lady
0
1
2
3
4
5
6
7
8
T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11
TSS (º Brix) Reducing Sugar Total sugar %
%
NAU, Navsari Bhalerao and Patel (2015)
T1 : Calcium Nitrate 500 mg/l
T2 : Calcium Nitrate 1000
mg/l
T3 : Borex 15 mg/l
T4 : Borex 30 mg/l
T5 : Zinc sulphate 100 mg/l
T6 : Zinc sulphate 200 mg/l
T7 : Ferrous Sulphate 100
mg/l
T8 : Ferrous Sulphate 200
mg/l
T9 : Calcium Nitrate 500
mg/l+ Borex 15 mg/l+ Zinc
sulphate 100 mg/l + Ferrous
Sulphate 100 mg/l
T10 : Calcium Nitrate 1000
mg/l + Borex 30 mg/l+ Zinc
sulphate 200 mg/l +
Ferrous Sulphate 200 mg/l
T11 : Control
20

26. Table – 3: Effect of Ca, Zn, Fe and B on shelf life (Days)
of papaya cv. Red Lady
NAU, Navsari
Treatments Treatment Details Shelf life (Days)
T1 Calcium Nitrate 500 mg/l 5.12
T2 Calcium Nitrate 1000 mg/l 6.06
T3 Borex 15 mg/l 5.86
T4 Borex 30 mg/l 6.71
T5 Zinc sulphate 100 mg/l 5.67
T6 Zinc sulphate 200 mg/l 6.25
T7 Ferrous Sulphate 100 mg/l 5.40
T8 Ferrous Sulphate 200 mg/l 6.41
T9 Calcium Nitrate 500 mg/l+ Borex 15 mg/l+ Zinc
sulphate 100 mg/l +Ferrous Sulphate 100 mg/l
5.96
T10 Calcium Nitrate 1000 mg/l + Borex 30 mg/l+ Zinc
sulphate 200 mg/l + Ferrous Sulphate 200 mg/l
6.95
T11 Control 3.86
C.D. at 5 % 0.48
Bhalerao and Patel (2015) 21

27. Figure-2: Response of fertilizer application on quality
of papaya cv. Red Lady.
T1 :Control(200:200:200 g/plant)
T2 : 100% RDNK-8 equal splits
T3 : 80% RDNK- 8 equal splits
T4 : T1 + 1% Novel organic liquid fertilizer -4 spray
T5 : T2 + 1% Novel organic liquid fertilizer -4 spray
T6 : T3 + 1% Novel organic liquid
fertilizer -4 spray
T7 : T1 +1% Grade-IV- 4 spray
T8 : T2 + 1% Grade-IV- 4 spray
T9: T3 1% Grade-IV- 4 spray
NAU, Navsari Parmar et al.( 2017)
0
2
4
6
8
10
12
14
T1 T2 T3 T4 T5 T6 T7 T8 T9
TSS (̊ Brix) Reducing sugar % Total Sugar %
%
22

28. Table-4: Response of fertilizer application on shelf life of papaya cv. Red
Lady.
Treatments Treatment Details Shelf life (Days)
T1 Control(200:200:200 g/plant) 5.39
T2 100% RDNK-8 equal splits 7.17
T3 80% RDNK- 8 equal splits 6.56
T4 T1 + 1% Novel organic liquid fertilizer -4 spray 6.88
T5 T2 + 1% Novel organic liquid fertilizer -4 spray 7.14
T6 T3 + 1% Novel organic liquid fertilizer -4 spray 7.61
T7 T1 +1% Grade-IV- 4 spray 6.56
T8 T2 + 1% Grade-IV- 4 spray 7.39
T9 T3 1% Grade-IV- 4 spray 7.13
S.Em.± 0.40
C.D. at 5% 1.20
C.V. % 10.05
NAU, Navsari
Parmar et al. (2017) 23

29. Table – 5: Interaction effect of maturity stages, chemicals and packaging
(M×S×T) on shelf life of papaya during storage cv. Red Lady
Treatments Shelf life (days)
M1S0T1 9.33
M1S0T2 10.00
M1S0T3 9.33
M1S1T1 12.00
M1S1T2 15.66
M1S1T3 15.66
M1S2T1 12.33
M1S2T2 16.00
M1S2T3 15.66
M1S3T1 12.00
M1S3T2 12.33
M1S3T3 12.33
M1S4T1 12.33
M1S4T2 12.66
M1S4T3 12.66
Treatments Shelf life (days)
M2S0T1 7.66
M2S0T2 8.00
M2S0T3 7.66
M2S1T1 9.33
M2S1T2 10.00
M2S1T3 9.66
M2S2T1 10.00
M2S2T2 11.00
M2S2T3 10.33
M2S3T1 9.00
M2S3T2 9.66
M2S3T3 9.33
M2S4T1 9.00
M2S4T2 10.33
M2S4T3 10.00
S.Em. ± 0.554
C.D. at 5 % 1.569
College of Agriculture, Maharashtra Patil et al. (2018)
Factor-1: Maturity stage
M1 :Colour break
stage(25% yellow)
M2 : ½ of skin is yellow
(50% yellow)
Factor -2 : Chemical
treatments
S0 : control
S1 : Spermine(1.0mM)
S2 : Spermine(2.0mM)
S3 :Calcium lactate(1%)
S4 : Calcium lactate(2%)
Factor -3 : Packaging
T1 : Newspaper Wrapping
T2 :Shrink Wrapping
T3 : Polythylene bag
24

30. Treatments Marketable fruit % Spoilage %
4th day 6th day 8th day 4th day 6th day 8th day
S1 GA3 15mg/l 78.16 70.70 60.39 2.23 3.37 4.99
S2 CaCl2 1.0 % 87.64 79.74 63.47 0.92 2.02 4.51
S3 Ca(NO3)2 2.0% 84.48 75.86 61.43 1.36 2.57 4.82
S4 Potassium Schoenite 1.0% 72.85 66.84 55.64 3.14 3.99 5.68
S.Em. ± (S) 1.80 1.55 0.75 0.25 0.22 0.11
C.D. (5%) 5.26 4.54 2.19 0.73 0.65 0.33
D1 : Control 76.94 70.81 72.78 2.44 3.35 5.24
D2 : CaCl2 1.0 % 83.29 76.41 61.98 1.52 2.53 4.73
D3 : Ca(NO3)2 2.0% 81.57 72.64 60.10 1.78 3.08 5.02
S.Em. ± (D) 1.56 1.34 0.65 0.21 0.19 0.09
CD (5%) 4.55 3.93 1.89 0.64 0.56 0.29
Interaction
S.Em. ± (S×D) 3.12 2.69 1.30 0.43 0.38 0.19
C.D. at 5% NS NS NS NS NS NS
C.V. % 6.71 6.37 3.74 39.35 22.45 6.78
Table-6 : Effect of pre harvest spray and post harvest dipping on marketable fruit %
and spoilage(%) day after storage cv. Red Lady
NAU, Navsari Patel (2019) 25

31. Treatments Physiological loss in weight % (Days after storage ) Shelf life
(days)
2nd day 4th day 6th day 8th day
S1 GA3 15mg/l 3.09 7.59 11.80 14.45 9.00
S2 CaCl2 1.0 % 2.96 7.44 11.28 13.91 10.00
S3 Ca(NO3)2 2.0% 3.02 7.54 11.65 14.26 9.11
S4 Potassium Schoenite
1.0%
3.15 8.26 12.08 15.30 8.11
S.Em. ± (S) 0.06 0.12 0.17 0.25 0.15
C.D. (5%) NS 0.35 0.51 0.74 0.45
D1 : Control 3.17 7.88 11.91 15.17 8.58
D2 : CaCl2 1.0 % 2.98 7.47 11.37 13.68 9.50
D3 : Ca(NO3)2 2.0% 3.02 7.75 11.83 14.59 9.08
S.Em. ± (D) 0.05 0.10 0.15 0.22 0.13
C.D. (5%) NS 0.30 0.44 0.64 0.39
Interaction
S.Em. ± (S×D) 0.11 0.20 0.30 0.44
C.D. at 5% NS NS NS NS
C.V. % 6.42 4.70 4.55 5.29
Table-6 : Effect of pre harvest spray and post harvest dipping on physiological loss in
weight(%) and shelf life cv. Red Lady
NAU, Navsari Patel (2019) 26

32. Post harvest treatments

33. Table- 7: Effect of different chemicals, wrapping material and storage
treatments on shelf life (days) of papaya cv. Red Lady
NAU, Navsari Premlata ( 2009)
Treatments Shelf life
(days)
Chemical (T)
T1 : CaCl2 2% 14.99
T2 : KMnO4 0.5% 11.98
T3 : GA3 100ppm 19.99
T4 : control 6.54
S.Em.± 0.142
C.D. at 5% 0.41
Wrapping material (B)
B1 : News Paper 12.60
B2 : Butter Paper 14.15
S.Em.± 0.100
C.D. at 5% 0.29
Treatments Shelf life (days)
Storage Temperature (C)
C1 : 20 ± 1˚C at 80
%RH
13.69
C2 :12 ± 1˚C at 80
%RH
13.91
C3 : Control 12.53
S.Em.± 0.123
C.D. at 5% 0.36
Interactions
T × B SIG
T × C SIG
B× C SIG
T × B × C SIG
C.V. % 3.68
27

34. Table – 8: Effect of post harvest treatments on physiological loss in weight % and
respiration rate CO2/kg/hr on papaya cv. Red Lady.
Ghadage (2011)
Treatments Physiological loss in weight (%) Respiration rate (CO2/kg/hr)
2 days 4 days 2 days 4 days
C1W1
5.27 7.61 33.81 71.11
C1W2
4.37 6.22 32.15 69.10
C1W3
3.76 6.69 30.22 68.90
C1W4
2.14 3.83 28.39 67.80
C2W1 3.37 6.65 31.02 70.49
C2W2 4.00 6.95 29.43 71.63
C2W3 3.92 5.46 29.06 71.92
C2W4 2.62 5.19 28.95 65.22
C3W1
3.18 5.66 28.82 67.09
C3W2
3.71 5.80 33.30 68.25
C3W3
4.46 7.07 33.69 71.94
C3W4
2.42 5.41 29.00 66.10
C4W1
3.59 5.63 30.42 65.98
C4W2
2.59 4.63 29.36 66.24
C4W3
1.90 3.43 28.16 65.95
C4W4
1.80 3.33 27.77 64.70
S.Em.± 0.109 0.101 0.803 0.895
C.D. at 5% 0.32 0.29 2.31 2.58
C.V. % 5.83 3.18 4.60 2.27
NAU, Navsari
C1 -CaCl2 0%
C2 -CaCl2 1%
C3 -CaCl2 2.5%
C4 -CaCl2 3.5%
W1 –Wax 0%
W2 –Wax 4%
W3 –Wax 6%
W4 –Wax 8%
28

35. Figure-3: Effect of wax emulsion and calcium chloride on shelf life and days
taken to color change of papaya fruits cv. Red Lady
NAU, Navsari Ghadage (2011)
0
2
4
6
8
10
12
shelf life days days taken to colour change
D
a
y
C1 -CaCl2 0%
C2 -CaCl2 1%
C3 -CaCl2 2.5%
C4 -CaCl2 3.5%
W1 –Wax 0%
W2 –Wax 4%
W3 –Wax 6%
W4 –Wax 8%
29

36. Figure-4: Effect of edible coating on firmness(kg/cm2) of papaya fruits cv.
Local stored at 30 ± 3ºC
0
1
2
3
4
5
6
5 days 10 days 15 days
Control AG PLEAG Chitosan
Firmness
Kg/cm2
AG : Aloe vera gel
PLEAG : Papaya leaf extract incorporated aloe gel coated fruit
Sri Sathya Sai University, Anantpur, Sai Lakshmi Marpudi et al.
(2015)
30

37. Table-10: Effect of post harvest spray on TSS, acidity, ascorbic acid
and total sugar during days of storage cv. Madhubindu.
JAU, Junagadh Yadav et al. (2014)
Sr.
no.
Treatment
details
TSS (º Brix) Acidity (%)
2
days
4
days
6
days
8
days
2
days
4
days
6
days
8
days
D1 Water 6.73 6.97 8.90 7.88 0.46 0.38 0.21 0.15
D2 GA3 @
15ppm
7.47 7.75 9.85 8.53 0.44 0.36 0.19 0.13
D3 Alar + GA3
@ 15 ppm
7.44 7.62 9.23 8.00 0.46 0.37 0.20 0.14
S.Em.
±
0.10 0.11 0.13 0.08 0.004 0.00
3
0.00
2
0.002
C.D.
at 5%
0.30 0.33 0.38 0.24 0.011 0.00
8
0.00
6
0.006
C.V.
%
5.63 5.87 5.53 3.97 3.24 3.05 4.39 6.00
31

38. Table-10: Effect of post harvest spray on TSS, acidity, ascorbic acid
and total sugar during days of storage cv. Madhubindu.
Sr. no. Treatment
details
Ascorbic acid(mg/100g) Total sugar (%)
2
days
4
days
6 days 8 days 2
days
4
days
6
days
8
days
D1 Water 25.09 28.00 41.69 32.62 11.73 17.08 19.02 12.60
D2 GA3 @ 15ppm 26.72 29.58 42.72 35.89 12.43 22.10 23.23 15.11
D3 Alar + GA3 @
15ppm
25.80 28.14 41.75 34.76 11.77 17.44 19.76 14.43
S.Em.± 0.16 0.13 0.20 0.20 0.11 0.34 0.20 0.14
C.D. at
5%
0.47 0.38 0.59 0.59 0.33 0.97 0.57 0.41
C.V. % 2.44 1.77 1.87 2.30 3.71 6.89 3.72 3.91
JAU, Junagadh Yadav et al. (2014) 32

39. Coating Thin layers of edible
compound are applied to
the surface of fruit.
Act as a physical
barrier towards O2,
CO2,aroma and moisture
movement.
Wax, proteins, lipid or a
blend of these compound
Cheaper alternative
Bio degradable
Environmental friendly
Fruit
33

40. Effect of edible coating
34

41. Table-11 : Effect of hot water and irradiation on disease incidence and shelf
life of papaya cv. Frangi.
Maturity
stage
Treatment Disease incidence (%) Shelf life
(Days)
7 day 14 day 21 day 28 day
Mature
green
fruits
Control 40 65 70 90 21.58
Hot water (50º C for 10
min)
0 5 45 65 29.28
Irradiation for 10 min
(0.08 kGy)
0 5 30 50 30.05
Hot water + irradiation 0 0 0 5 34.23
1/3 mature
fruits
Control 40 50 90 5.77 21.1
Hot water (50º C for 10
min)
0 15 70 0 29.08
Irradiation for 10 min
(0.08 kGy)
0 10 60 0 31.3
Hot water + irradiation 0 0 40 0 34.1
Bangladesh Agricultural
University, Bangladesh
Rashid et al. (2015) 35

42. Table -12: Effect of various treatments on shelf life ,physiological loss in weight (%) and
firmness(kg/cm2) of papaya cv. Red Lady
Treatments Shelf life
(Days)
Physiological loss in weight (%) Firmness (kg/cm2)
3rd day 6th day 9th day 3rd day 6th day 9th day
T1 : GA3 100 ppm 12.53 1.98 4.07 7.02 5.26 4.92 4.61
T2 :GA3 200 ppm 14.02 1.94 3.62 6.77 6.81 6.34 6.07
T3 :GA3 300 ppm 12.84 2.42 3.97 7.78 6.00 5.72 5.04
T4 : CaCl2 1.0% 12.43 2.48 3.82 7.55 6.25 6.10 5.92
T5 :CaCl2 2.0 % 11.03 2.65 3.55 7.31 6.74 6.45 6.07
T6 :CaCl2 3.0 % 15.32 1.06 2.97 6.34 7.15 6.51 6.30
T7 : Wax emulsion 4.0% 10.87 1.53 3.34 7.92 6.31 6.28 5.97
T8 :Wax emulsion %.0% 13.32 1.27 3.03 6.64 6.78 6.45 6.15
T9 :BA 150 ppm 10.97 2.75 3.07 7.85 6.70 6.28 6.07
T10 :BA 250 ppm 11.75 2.85 5.55 7.96 5.57 5.42 5.19
T11 : control 9.00 3.12 7.55 8.13 4.98 4.59 4.10
S.Em.± 0.32 0.06 0.08 0.17 0.14 0.09 0.12
C.D. at 5% 0.94 0.17 0.24 0.51 0.42 0.26 0.34
College of Horticultural Science, Hyderabad Srinu et al. (2017) 36

43. Table-13: Effect of different concentration of chitosan on total change in peel colour
(Δ E) of papaya cv. Red Lady during different storage.
College of Horticulture, UHS Campus
Bengaluru
Bhanushree et al. (2018)
Treatments Ambient condition (28±1
˚C)
Cold storage (12 ±1˚C)
5 days 7 days 9 days 12
days
18
days
23 days
Control 27.33 39.17 47.61 28.03 35.37 44.08
Chitosan 0.5% 12.41 28.65 37.15 22.11 32.78 37.41
Chitosan 1% 24.40 29.78 34.65 21.64 27.00 37.15
Chitosan 1.5% 24.00 39.08 44.29 23.59 32.57 41.30
Chitosan 1% 17.15 20.47 26.55 11.47 17.18 27.14
Chitosan 2.5% 8.70 14.40 22.01 7.13 13.72 22.91
Chitosan 3% 3.94 9.10 21.52 7.71 14.09 21.23
37

44. 0
5
10
15
20
25
30
T1 T2 T3 T4 T5 T6 T7 T8 T9
TSS (º Brix) Total sugar % spoilage %
%
Figure – 5: TSS%, total sugar % and spoilage % as influence by chemicals on
minimally processed papaya cv. Arka Prabhat during storage
Horticultural Research Station, Guntur Krishna et al. (2018)
T1 : CaCl2 1%
T2 : CaCl2 2%
T3 : Citric acid 2.5 %
T4 : Citric acid 5%
T5 : CaCl2 1% + Citric acid 2.5 %
T6 :CaCl2 2% + Citric acid 5 %
T7 :CaCl2 2% + Citric acid 2.5 %
T8 :CaCl2 2% + Citric acid 5 %
T9 :control
38

45. Packaging
 Provides a barrier between the food and the environment
 Lowers the spoilage in ventilated polythene bags
 MAP and vacuum packaging- minimizes weight loss,
respiration and delays the softening
 LDPE bags with ventilation and storing under low
temperature improves shelf life of papaya fruits
39

46. Table- 15: Effect of wrapping material on shelf life,β-carotene (mg/100g) of
papaya cv. Red Lady stored at ambient temperature.
Treatments β-carotene (mg/100g) Shelf life
(Days)
3 Day 6 Day 9 Day
T1 Newspaper 0.50 0.53 0.55 11.29
T2 Tissue paper 0.44 0.45 0.47 9.42
T3 Paddy straw 0.56 0.57 0.61 11.83
T4 Shrink film 0.47 0.47 0.50 9.61
T5 Foam net 0.42 0.45 0.48 9.15
T6 Corrugated Fiber Box 0.44 0.45 0.47 9.34
T7 Control 0.31 0.46 Fruit
spoiled
7.31
S.Em.± 0.003 0.003 0.002 0.02
C.D. at 5% 0.01 0.01 0.008 0.06
College of Horticulture, Hyderabad Arundathi et al. (2019) 40

47. Figure-6 : Effect of packaging material on physiological loss in weight (%)
of papaya cv. CO.8 under different storage .
TNAU, Tamil Nadu Shabina et al. (2019)
P1- LDPE - Low
density
polyethylene
P2- PP – Poly
propylene
P3- Stretch film
wrapping
P4-Newspaper
wrapping
P5- Control
41

48. Conclusion
 Pre-harvest factors plays a pivotal role in fruit growth and
development.
 However, due to perishable nature of papaya fruits, the shelf
life and quality are very poor.
 Fruit skin is also thin and can easily be damaged during
handling.
 Pre and post-harvest treatments increases the quality and
shelf life of fruits.
 Pre harvest treatments like foliar spray of borex (0.2%),
ZnSO4 (200mg/l), FeSO4 (200mg/l), carbendazime (0.05 %),
fertilizer application in combination with spraying of novel
organic liquid nutrient (1 %) and harvesting at the colour
break stage was found effective for better quality prolonging
the shelf life of papaya.
42

49.  Post-harvest treatment of hot water and irradiation
(Cobalt -60),dipping of fruits in GA3 (100 ppm), wax
solution (8 %), CaCl2 (2-3 %), wrapping with shrink
wrap, butter paper, and paddy straw had positive
effect on quality and shelf life.
 Packaging with LDPE and low temperature storage
can enhance the shelf life and quality of papaya fruit
as well as reduce physiological loss in weight and
spoilage.
 Pre and post harvest application of calcium
compounds also improved the quality and storage
life.
43