Effects of maturity stage at harvest, storage temperature and storage atmosphere on the shelf life of papaya cv 'solo' (Carica papaya l.)

Abstract

Papaya fruits of the 'Solo' variety at two maturity stages were evaluated for their shelf-life at room temperafure and under refrigerated conditions on the basis of riperiness standards derived from analysis of market samples. Under each. temperature condition equal batches of Papaya fruits, one wrapped in polythene bags and the other not wrapped, were stored at room temperature, 4, 6, 8', and 1OC. At room temperature fruits were allowed to ripen completely while at temperatures they were held for 24 days. Papayas stored under the latter conditions were at the end of storage removed and ripened at room temperature. From those Papayas stored at room temperature, samples were taken initially and after every two days thereafter and analyzed for weight loss,