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dc.contributor.advisor Mathaba, N. Mabunda, Eulenda Tinyiko
dc.contributor.other Mafeo, T. P.
dc.contributor.other Buthelezi, N. M. D. 2023-05-04T07:27:05Z 2023-05-04T07:27:05Z 2022
dc.description Thesis (M.Sc. (Horticulture)) -- University of Limpopo, 2022 en_US
dc.description.abstract Cold storage is commonly used to prolong papaya fruit storability. Furthermore, the optimal recommended storage temperature is below 10℃ for export and distant market. However, chilling injury (CI) occurs at 10℃ or lower during prolonged cold storage. This condition hampered consumer acceptance, resulting in economic losses for producers and exporters. Therefore, the study aimed to investigate the potential of postharvest polyamine dips and storage conditions to improve the quality and shelf life of ‘Solo’ papaya fruit. The experiment was conducted as 4 x 2 factorial arranged in a completely randomised design (CRD) with eight replications. The fruits were treated with putrescine (PUT) (0 (control), 1, 2 and 3 mM) before storage for 21 days at 7.5 and 13℃ plus 5 days storage at ambient temperature. Additionally, the PUT effect on quality attributes and shelf-life were studied. The results showed that physiological and pathological disorders increased with progressive storage, irrespective of storage temperature. However, PUT treatment reduced the incidence of chilling injury and anthracnose at both 7.5 and 13℃. Additionally, the interaction of treatment and cold storage temperature significantly affected ‘Solo’ papaya fruit physical and biochemical quality attributes. Furthermore, treatment with 2 and 3 mM PUT concentration reduced changes in colour, mass, firmness, TA, and TSS compared to control. In conclusion, postharvest PUT improved ‘Solo’ papaya fruit quality and prolonged shelf-life. en_US
dc.description.sponsorship AgriSETA (Agricultural Sector Training Authority) en_US
dc.format.extent viii, 181 leaves en_US
dc.language.iso en en_US
dc.relation.requires PDF en_US
dc.subject Chilling injury en_US
dc.subject Pathological disorders en_US
dc.subject Firmness en_US
dc.subject PUT postharvest dips en_US
dc.subject Mass loss en_US
dc.subject Biochemical and physical properties en_US
dc.subject.lcsh Food -- Storage en_US
dc.subject.lcsh Food -- Shelf-life dating en_US
dc.subject.lcsh Papaya en_US
dc.subject.lcsh Fruit -- Quality en_US
dc.subject.lcsh Cold storage en_US
dc.subject.lcsh Papaya -- Postharvest diseases and injuries en_US
dc.title The potential of putrescine postharvest dips and cold storage temperature on fruit quality and shelf-life of 'solo' papaya (carica papaya L). en_US
dc.type Thesis en_US

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