Effect of Maleic Hydrazide and Waxing on Quality and Shelf-Life of Papaya (Carica papaya L.) Fruits

Abu-Bakr A. Abu-Goukh, Adil E. Shattir


The effect of post-harvest treatment of Maleic hydrazide (MH)
with and without waxing on the quality and shelf-life of ‘Baladi’ and
‘Ekostika I’ papaya fruits at 18 ± 1oC and 85% – 90% relative humidity
was evaluated. Maleic hydrazide at 250 and 500 ppm significantly
delayed fruit ripening by two and three days in both papaya cultivars,
respectively, compared with untreated fruits. The higher the
concentration, the more was the delay in fruit ripening. The results also
showed that waxing in addition to MH resulted in a delay of two more
days in fruit ripening than treatment with MH alone. The effect of MH
and waxing treatments in delaying papaya fruits ripening was manifested
in retarded respiratory climacteric, reduced weight loss and delayed fruit
softening and increase in total soluble solids and ascorbic acid content.


Papaya fruits; maleic hydrazide; waxing; fruit quality; shelflife

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