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Sapota fruits are subjected to different storage temperature (cold [8°C] and ambient conditions) and chemicals (Potassium permanganate absorbent and salicylic acid) at different concentration to maintain the quality of fruits. The fruits were dipped in 1.5 mM of salicylic acid and KMnO4 then packed in CFB boxes and stored at cold and ambient condition evaluated for their effect on fruit quality. The change of chemical constituents was found to be slower in fruit stored at 8 o C as compared to control. The minimum PLW (13.78%), respiration rate (54.81 ml CO2 kg-1 h -1), maximum firmness (73.21 N) and minimum PG enzyme activity (46.97 µg -galatouronic acid-FW g -1 h-1 ) was recorded in C1M3 (8°C + KMnO4 in CFB box) followed by C1M2 (8°C + salicylic acid) interactions and then concluded that fruits kept in CFB boxes with KMnO4 stored at 8°C could prolong the shelf life of sapota.

Polyamines are the natural compound, act as anti-senescent agents, reduce rate of respiration, delay ethylene production, retard colour change, maintain fruit firmness. Show that plays a pivotal role in postharvest life of fruits and vegetables. The objective of this study was to investigate the effect of post-harvest application of polyamines in different concentration on physico-physiological quality parameters of papaya fruits during ambient storage (33-36oC). Papaya fruits are treated with different concentration of polyamines i.e., T2-0.50mM Spermine, T3- 1.0mM Spermine,T4- 1.5mM Spermine,T5- 0.50 mMSpermidine, T6- 1 mM Spermidine,T7- 1.5mM Spermidine,T8- 2 mM Putrescine,T9- 3 mM Putrescine,T10- 4 mM Putrescine and T1-Control. Among the treatments, papaya fruits treated with 4 mM of Putrescine (T10) recorded significantly minimum physiological loss in weight, respiration rate and colourvalues (L*, a*, b*) of peel and pulp, fruit disease index and maximum firmness, shelf life compared to control (T1). Hence it is confirmed from the study that Putrescine at 4mM (T10) was found to be effective in delaying the physico-chemical and physiological process of papaya fruit cv. Red Lady.