{ "item_title" : "Effect Of Maturity Levels And Spermine On Low Temperature Storage", "item_author" : [" Jigar Gohil", "Naresh Gohil", "Vibhuti Patel "], "item_description" : "The experiment comprised of harvesting papaya cv. Red Lady Taiwan at three different maturity stages (Colour break stage, 50% yellow and 75% yellow stage), dipping them in aqueous solutions of spermine (0.0, 1.0 and 2.0 mM) and storing them at ambient as well as 12+1oC temperature. Results indicated Based on above investigation, it can thus be inferred that for local markets papaya fruits of cultivar Red Lady Taiwan should be harvested when 50% of the skin turns yellow and dipped in 2.0 mM spermine. Fruits thus treated had a storability of 8 days under ambient conditions with the the best colour, flavour, texture and taste. For distant markets fruits should be harvested when 50 to 75% of the fruit skin turn yellow, treated with 2.0 mM spermine and stored at low temperature of 12 + 1oC. Fruits subjected to above treatments could be stored for 16 days and had higher TSS, sugars and palatability ratings.", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/6/20/817/093/6208170931_b.jpg", "price_data" : { "retail_price" : "74.00", "online_price" : "74.00", "our_price" : "74.00", "club_price" : "74.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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