The perishability and susceptibility to chilling of Carica papaya Linn have impeded its long-distance exportation, posing challenges to international trade investments. This study explores the efficacy of 1-MCP and geranium oil (GO) treatments in enhancing papaya's cold tolerance. Designated concentrations for 1-MCP were 300 and 600 mg/L, and for GO, 2% and 4% (v/v), with exposure times set at 30 and 60 mins. Subsequently, the fruits were stored at 4°C for 16 days, and various parameters such as chilling injury (CI), weight loss (WL), respiratory rate (RR), firmness, colour, total soluble solids (TSS), titratable acidity (TA), pH, and ripening index (RI) were assessed at 4-day intervals. The results demonstrated a significant reduction in chilling damage in treated fruits. Specifically, the 60-minute exposure to 600 mg/L 1-MCP (MCP600+60) delayed the development of CI symptoms by at least 4 days compared to the control. At day 16, MCP600+60 exhibited the least WL (1.93%), O2 consumption (4.19±0.25 mL/kg/hr), and CO2 production (4.05±0.17 mL/kg/hr). Treated fruits, especially MCP600+60 and 30-minute exposure to 4% (v/v) GO (GO4+30), preserved firmness and colour. In GO treatments, GO4+30 showed the least increase in TSS (1.69-fold) and pH (1.09-fold). The highest TA and RI were reported in MCP600+60 and GO4+30. Overall, MCP600+60 emerged as the most effective treatment for enhancing papaya's cold tolerance and storage quality based on our study.
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