effects of putrescine postharvest dips and refrigerated storage temperature on quality attributes and shelf-life of ‘solo’ papaya fruit

Purpose: low temperature storage is commonly used to extend papaya (carica papaya l.) fruit storability. the optimal recommended storage temperature is below 10 °c for export and distant markets. however, chilling injury (ci) disorder occurs at 10 °c or lower temperatures (5-8 °c) during prolonged cold storage. chilling injury affects fruit quality and consumer preference. therefore, the study investigated the potential of postharvest polyamine dips to improve the quality and shelf-life of ‘solo’ papaya fruit. research method: mature papaya fruit were treated with putrescine (put) dips (0, 1, 2 or 3 mm) and stored for 21 days at 7.5 °c plus 6 days at ambient temperature. findings: the results showed that 2 and 3 mm put treatment significantly (p<0.05) reduced mass and firmness loss compared to 1 mm put dips and untreated fruit. the same trend was observed in peel colour change. furthermore, the results showed that 2 mm put treatment retained lower titratable acid and total soluble solids values compared to control fruit. research limitations: the study did not focus on put mode of action including antioxidant system response. originality/value: the study demonstrated that 2 and 3 mm put postharvest dips reduce ‘solo’ papaya pathological and physiological disorders during low temperature long storage. therefore, 2 mm has the potential to improve postharvest quality by reducing the onset/development of pathological and physiological disorders under low temperature storage thereby benefitting exporters.