Post harvest quality parameters of papaya stored in Zero Energy Cool Chamber under humid tropics

Lekshmi S.G., Mini C., Manju R.V.

Abstract


Papaya fruits (CO-1) were stored under Pusa Zero Energy Cool Chamber (PZECC) during June-September, October-February and March-May by maintaining 85-95 per cent relative humidity inside the chamber along with fruits kept under ambient storage conditions as control treatments to assess the feasibility of PZECC as a low cost on-farm storage structure. Fruits stored under PZECC during March-May had highest shelf life (7.22 days) with 100 per cent marketability and good textural parameters. Papaya had least shelf life when stored in PZECC during June-September. Microbial load and majority of the sensory parameters were not influenced by season and storage conditions. Fruits under ambient storage had higher TSS and carotene, whereas storage condition had no influence on acidity and vitamin C content. Though PZECC is a low cost structure which could be constructed at Rs.5000/- per unit, it helped in marginal enhancement of 1.66 days shelf life compared to their corresponding ambient storage, that too only during March-May and October-February, proving that PZECC, designed for Rural North India cannot be recommended as such as an efficient on farm storage structure for papaya under humid tropics.


Keywords


Papaya, Post Harvest management, low cost storage

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References


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