Journal of Horticultural Sciences

D. Ramesh ¹, B. Prasanna Kumar ², M. Rajasekhar ¹, D. R. Salomi Suneetha ³

Affiliations
1 Horticultural College and Research Institute, Dr YSR Horticultural University, Venkataramannagudem - 534 101, IN
2 Post Harvest Technology Research Station, Dr YSRHU, Venkataramannagudem, IN
3 Horticultural College and Research Institute, Dr YSR Horticultural University Venkataramannagudem - 534 101, IN

Abstract

The present investigation on papaya (Carica papaya L.) cv. Red Lady was carried out at Horticultural College and Research Institute, Venkataramannagudem, West Godavari district of Andhra Pradesh, during the year 2010-11. The study was carried out using 9 different treatments involving two chemicals calcium nitrate and calcium chloride at 1, 2, 3 and 4% concentration and two growth regulators, viz., GA₃ at 75, 100, 150 and 200mg/l, and BA at 100, 125, 150 and 175mg/l concentration conducted separately in a factorial concept of completely randomized design (CRD), with three replications, under laboratory conditions. Physical parameters studied were per cent fruit ripening, physiological loss in weight (PLW), fruit firmness, shelf-life, and, physic-chemical properties studied were: total soluble solids (TSS), total sugars, reducing sugars, acidity, ascorbic acid and Brix:acid ratio. Fruits treated with CaCl₂ @ 4% showed significantly low PLW, per cent fruit ripening, and the highest fruit-firmness, shelf-life, lowest total soluble solids, total sugars, reducing sugars, Brix:acid ratio, and highest acidity and ascorbic acid content, which were on par with CaCl₂ @ 2% application. Fruits treated with GA₃ @ 100mg/l also exhibited similar results for these parameters. It was concluded that CaCl₂ @ 4 % had a beneficial impact on shelf-life of papaya fruits upto 10.67 days without any loss in either physical or physic-chemical properties. Similarly, application of growth regulators such as GA₃ and BA @100mg/l significantly increased shelf-life of papaya fruits upto 12 days and 11 days, respectively, while showing the best physical and physico-chemical properties.

Keywords

Papaya, PLW, GA, BA, Calcium Chloride, Fruit Firmness, Total Soluble Solids.

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