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Effect of heat treatment on antioxidants in papaya fruit stored at low temperature



Effect of heat treatment on antioxidants in papaya fruit stored at low temperature



Acta Horticulturae (682(Vol 2)): 1063-1068



The use of pre-storage heat treatments has been shown to reduce chilling injury symptoms during low temperature storage. The objectives of this study were to study the physio-chemical changes of papaya fruit stored at low temperatures. Mature papaya Sunrise were harvested and stored at 20 degrees C, 5 degrees C or heated at 42 degrees C for 6 h before storage at 5 degrees C. The fruit stored at 5 degrees C without the pre-storage heat treatment had the most chilling injury symptoms.

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Accession: 004420437

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