Effect of wax, hot water and fungicides on storage of papaya fruit
2000
Somchai Glahan (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Horticulture)
Completely Randomized Design (CRD) was employed in the study so as to compared the influences among 6 treatments. The result showed that soaking papaya in hot water at 55 deg C for 5 minutes before wax coating was able to keep papaya for 9 days while the slowest change in surface color was found. Soaking in Benlate solution at the concentration of 4 grams/8 liters for 5 minutes brought about the highest in the percentage of total soluble solid (10.82 percent TSS) and the mildest degree of anthracnose disease infection was observed. The quickest change in color was found in papapy soaked in hot water at 55 deg C for 5 minutes and the treatment was able to keep these fruits only for 7 days. Moreover, severe anthracnose disease infection caused by Collectotrichum gloeosporiodes was also observed.
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