Vol. 8, Issue 9, Part M (2024)

The study was performed in Factorial Completely Randomized Design to evaluate the interactive effect of chemicals (Salicylic Acid @ 400 ppm, Putrescine @ 100 ppm, Hexanal 0.02%; singly and in combination) and storage conditions (Ambient Condition: 24-30 °C, RH 47.50-74.00% and Cold storage: 12±2 °C, RH 90.00-95.00%) in three replications. The fruit firmness was found to be concomitantly decreased in all treatments with the progression of the storage period, irrespective of post-harvest treatments. The treatment with C₃ i.e. Hexanal 0.02% maintained the best fruit firmness under both storage conditions. The maximum shelf life was observed in C₃ i.e. Hexanal 0.02% under both storage conditions.