Thesis (M.Sc. (Horticulture)) -- University of Limpopo, 2022 / Cold storage is commonly used to prolong papaya fruit storability. Furthermore, the
optimal recommended storage temperature is below 10℃ for export and distant
market. However, chilling injury (CI) occurs at 10℃ or lower during prolonged cold
storage. This condition hampered consumer acceptance, resulting in economic losses
for producers and exporters. Therefore, the study aimed to investigate the potential of
postharvest polyamine dips and storage conditions to improve the quality and shelf
life of ‘Solo’ papaya fruit. The experiment was conducted as 4 x 2 factorial arranged in
a completely randomised design (CRD) with eight replications. The fruits were treated
with putrescine (PUT) (0 (control), 1, 2 and 3 mM) before storage for 21 days at 7.5
and 13℃ plus 5 days storage at ambient temperature. Additionally, the PUT effect on
quality attributes and shelf-life were studied. The results showed that physiological
and pathological disorders increased with progressive storage, irrespective of storage
temperature. However, PUT treatment reduced the incidence of chilling injury and
anthracnose at both 7.5 and 13℃. Additionally, the interaction of treatment and cold
storage temperature significantly affected ‘Solo’ papaya fruit physical and biochemical
quality attributes. Furthermore, treatment with 2 and 3 mM PUT concentration reduced
changes in colour, mass, firmness, TA, and TSS compared to control. In conclusion,
postharvest PUT improved ‘Solo’ papaya fruit quality and prolonged shelf-life. / AgriSETA (Agricultural Sector Training Authority)
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ul/oai:ulspace.ul.ac.za:10386/4201 |
| Date | January 2022 |
| Creators | Mabunda, Eulenda Tinyiko |
| Contributors | Mathaba, N., Mafeo, T. P., Buthelezi, N. M. D. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | viii, 181 leaves |
| Relation |
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