{"product_id":"effect-of-maturity-levels-and-spermine-on-low-temperature-storage-9786208170936","title":"Effect Of Maturity Levels And Spermine On Low Temperature Storage","description":"\u003cp\u003e • Author(s): Jigar Gohil | Naresh Gohil | Vibhuti Patel\u003cbr\u003e • Publisher: LAP Lambert Academic Publishing\u003cbr\u003e • Publisher Imprint: LAP Lambert Academic Publishing\u003cbr\u003e • BISAC: Life Sciences - Horticulture\u003c\/p\u003e\u003cp\u003eThe experiment comprised of harvesting papaya cv. Red Lady Taiwan at three different maturity stages (Colour break stage, 50% yellow and 75% yellow stage), dipping them in aqueous solutions of spermine (0.0, 1.0 and 2.0 mM) and storing them at ambient as well as 12+1oC temperature. Results indicated Based on above investigation, it can thus be inferred that for local markets papaya fruits of cultivar Red Lady Taiwan should be harvested when 50% of the skin turns yellow and dipped in 2.0 mM spermine. Fruits thus treated had a storability of 8 days under ambient conditions with the the best colour, flavour, texture and taste. For distant markets fruits should be harvested when 50 to 75% of the fruit skin turn yellow, treated with 2.0 mM spermine and stored at low temperature of 12 + 1oC. Fruits subjected to above treatments could be stored for 16 days and had higher TSS, sugars and palatability ratings.\u003c\/p\u003e","brand":"Atlantic Books","offers":[{"title":"Paperback","offer_id":46395719843991,"sku":"9786208170936","price":6329.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9786208170936.webp?v=1769034058","url":"https:\/\/atlanticbooks.com\/products\/effect-of-maturity-levels-and-spermine-on-low-temperature-storage-9786208170936","provider":"Atlantic Books","version":"1.0","type":"link"}