Studies on the post-harvest application of novel chemicals on shelf life and quality of papaya var no 15 (Carica papaya L.)

In an experiment carried out at Fruit Science Laboratory, Post Graduate Institute for Horticultural Sciences, SKLTGHU, Mulugu during 2023-2024, involved dipping the papaya fruits (var. No.15) in solutions of 13 treatments with three chemicals viz., Benzyl adenine at 50 ppm, 100 ppm, 150 ppm, 200 ppm concentrations, Hexanal at 2000 ppm, 2500 ppm, 3000 ppm, 3500 ppm concentrations and Salicylic acid 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm, in a completely randomized design (CRD), with three replications. Data was collected on shelf life, physiological loss in weight (%), firmness (kg cm-2), peel colour and pulp colour.