Combined application of hot water treatment and 1-methylcyclopropene enhances postharvest quality of ‘Solo’ Papaya (Carica papaya L.)
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Abstract
Results of this study revealed that fruits treated with the combined application (T2) of hot water treatment (HWT) at 50 °C for 10 minutes coupled with 1-methylcyclopropene (1-MCP) through gas exposure at 1.50 ppm for 12 hours exhibited delayed peel color change, superior firmness retention, and consistently higher visual quality ratings throughout 15 days of storage. Untreated fruits (T1) ripened faster and had higher total soluble solids (TSS), while T2-treated fruits maintained comparable organoleptic attributes in terms of taste, aroma, and overall acceptability. HWT alone (T6) is effective in suppressing anthracnose incidence and severity which supports its role in postharvest disease management. However, neither HWT nor 1-MCP alone, nor their combination, completely eliminated disease development which indicates the need for supplementary interventions. These findings support the potential of integrated, non-chemical postharvest strategies for enhancing quality and extending the marketability of tropical fruits like papaya.
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References
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