Rajkumar, M.Karuppaiah, P.Kandasamy, R.2014-05-272014-05-272005-12Indian J. Hort. 62(4), December 2005: 327-331http://hdl.handle.net/123456789/1843A study was conducted in order to examine the efficacy four levels each of CaCl2, Ca(No2),(1%,2%,3% and 4% each)and GA, (50, 100, 150, and 200 ppm) on the post-harvest behavior of papaya fruits. Were harvested at the physiological maturity and treated in various treatments for 5 min. at room temperature. The post-harvest treatment of papaya fruits in GA3 @ 100 ppm and CaCl2 @ 2% recorded significantly the lowest level of loss in fruit weight, ripening percentage and rate of decay and have registered high firmness, high TSS, high ascorbic acid content, titrable acidity and also higher score for sensory evaluation. The study suggests that both 100 ppm and CaCl2 at 2% as post-harvest dip could preserve the physiological changes and improve the shelf-life upto to nine days and the quality in papaya.enPapayapost-harvest treatmentcalciumgibberellic acid.