EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS

Document Type : Original Article

Authors

1 Dep. Plant. Prod. (Pomology), Institute of Efficient Productivity, Zagazig University, Egypt.

2 Maamoura Botanical Garden, Alex., Hort. Res. Ins., Agric. Res. Center, Giza, Egypt.

Abstract

Hot water treatment of papaya fruits reduced the incidence of chilling injury and
alleviated chilling symptoms. There was no clear effect of hot water treatment on the
. flesh firmness. However, hot water treatment significantly increased sse and acidity
than untreated ones in both seasons. In addition, the worked treatment had a slight or
no effect on fruit water content and fruit flesh carotene content. However, loss in fruit
weight was significantly increased in chilled stored fruits.

Keywords

Journal of Plant Production
Volume 29, Issue 12
December 2004
Pages 7241-7253

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