CaCl2 treatments improve papaya postharvest life

An experiment was conducted to study the effect of different postharvest treatments on quality and shelf life of papaya.? Following eleven postharvest treatments?and control were used in the experiment:? GA3 100 ppm, 200 ppm, 300 ppm, CaCl2 1.0%, 2.0%, 3.0%, 4.0% wax emulsion, 5.0% wax emulsion, BA 150 ppm, BA 250 ppm. Conclusions are that physical and quality parameters of fruits were significantly influenced by the various postharvest treatments on quality and shelf life of papaya. Higher fruit firmness, lowest spoilage, maximum TSS and higher storage life was recorded in fruit treated with CaCl2 3.0% when compared to other treatments. Sources Effect of different post-harvest treatments on quality and shelf life of papaya Srinu B, Manohar Rao A, Veena Joshi K, Narender Reddy S and Harish Kumar Sharma Journal of Pharmacognosy and Phytochemistry 2017; 6(5): 1788-1792Picture by 10 Best Papaya Recipes - NDTV Food https://food.ndtv.com/lists/10-best-papaya-recipes-1471450