Effect of Different Concentrations of 1-MCP and Varied Storage Environments on Physical Characterist

The type of papaya fruits is attentively connected with their tangible characteristics. Changes during becoming older are critical, still uncontrolled ripening procedure can prompt fast shame of quality. Despite the myriads of questions during storage and conveyance or distribution, it is necessary to control ripening so as to reduce misfortunes and maximize profit. A 4x2 factorial experiment in a completely randomized design was completed activity to determine the belongings of applying four concentrations of 1-MCP under two storage environments on physical traits and consumer acceptability of ‘Solo’ fruit. During ripening, data on miscellaneous physical characteristics containing fruit inflexibility, cumulative weight deficit (%), fruit skin color, shelf life and services acceptability were listened. The 1-MCP treated fruit employed their firmness better than the control (prepared) fruit, regardless of either they were stored under atmosphere or cold storage conditions. The allotment of weight deficit decreased with growing 1-MCP concentrations. In general, the 1-MCP treated fruit told a slower rate of color change distinguished to the control. The shelf-life of the fruit fruit acted with 1.5 ppm of 1-MCP and stored under atmosphere storage condition was widespread by approximately 2 days. However, at the same aggregation (1.5ppm) of 1-MCP but under cold storage condition, useful life of product was extended by approximately 3 days.

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