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Effect of Storage Conditions on Physico- Chemical Characters and Shelf Life of Two Varieties of Papaya (carica Papaya L.)

N. Naher
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.A. Haque
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.A. Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.M. Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The experiment was conducted at the post-harvest laboratories of the Department of Horticulture and Biochemistry, Bangladesh Agricultural University, Mymensingh during the period from October, 1999 to March, 2000 to study the effect of storage conditions on physico-chemical parameters and shelf life of two papaya varieties (Shahi and Ranchi). Pulp to peel ratio, total weight loss, dry matter content were increased, while moisture and ash contents were decreased during storage of all treated and untreated papaya fruits. In case of storage refrigerated condition was found to be the best treatment for extension of shelf life (16 days) followed by perforated polythene bag (15 days) and Dithane M-45 (13 days) while it was the lowest in control treatment (7 days).

Keywords: Storage conditions, Physico-Chemical, Shelf life, Varieties, Papaya.

Location: Post-harvest laboratories of the Department of Horticulture and Biochemistry, Bangladesh Agricultural University, Mymensingh

Start Date: 00-10-1999

End Date: 00-03-2000

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To evaluate the pattern of physico-chemical changes and shelf life of these two papaya varieties.

Methodology:

Fully matured papaya fruits (var. Shahi ad Ranchi) were collected from Fruit Research Station, BARl and farmers field in Rajshahi. One hundred and eight such papaya fruits of both varieties were collected for conducting the experiment. The storage treatments used in the study were sequentially assigned to the collected fruits and then kept on the brown paper, which was previously laid out in randomized complete block design (RCBD). An individual fruit was taken into perforated polythene beg and the top of the bag was tightly tied with a piece of thread and then placed on brown paper for observation. Twenty five gram of KMnO₄ per fruit was taken in a cloth and placed it in unperforated polythene bag, an individual fruit was kept in the bag and tied with thread. Fruits were dipped into 0.3% Dithane M-45 solution for 5 minutes and then placed on brown paper. The fruits of both the varieties were soaked into the GA₃ (200ml/L) solution for 5 minutes and then stored at room temperaure Fruits were dipped in normal tap water for 5 minutes then stored on brown paper The fruits of two varieties were soaked in hot water (50±2°C) for 5 minutes and then stored on brown paper. For CaCl₂ treatment, the fruits were dipped into 4% CaCl₂ solution for 5 minutes and then placed on brown paper. In case of cold treatment, fruits were kept into refrigerator at a temperature of 12±1°C for entire period storage.

Source of Information: Bangladesh Journal of Agriculture, pp: 71-78, Vol 26(1&2), 2001, ISSN 0253-5408

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The information based on research work in case of post-harvest losses, physico-chemical changes and shelf life of papaya varieties Shahi and Ranchi are still lacking. Therefore, the experiment was undertaken to evaluate the pattern of physico-chemical changes and shelf life of these naya varieties. The above results showed that different treatments except in control influenced the shelf life of papaya.

Knowledge Management: Journal