Post-Harvest Storage of Papaya Fruits Coated With Extracts of Leaves and Fruits of Neem

Abstract

The objective of the present work was to evaluate the use of extracts of leaves and fruits of neem (Azadirachta indica Juss) as coating for papaya Formosa fruits aiming to maintain their quality during post-harvest storage. A completely randomized experimental design in a 5x5 factorial arrangement was used, with 3 replications of 2 papaya fruits per plot. The treatments consisted of five coatings with extracts of neem leaves and fruits (leaf extracts at 5 and 10%, fruit extracts at 5 and 10% and a control treatment without coating) and five storage periods (0, 3, 6, 9 and 12 days) under mean temperature of 30.4 °C and relative humidity of 42%. The fruit weight loss, external appearance, pulp firmness, titratable acidity and soluble solids were evaluated, and the fungi species on the fruit surface of each storage were identified and quantified. The treatments with extract of neem leaves and fruits at 5% had papaya fruits with best external quality and provided best control of growth of phytopathogenic fungi. Regarding external appearance, papaya fruits coated with extracts of neem leaves and fruits at 5% had a shelf life of 12 days, while those coated with extracts at 10% had a shelf life of 9 days.

Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya

“…Results above that observed by Silva (2016), which found an average of approximately 0.1% in fruits of papaya "Tainung 1". Souza et al (2014a) obtained an average of 0.09% of citric acid for papayas of the same variety, as well as found by Freitas et al (2018). Silva (2019) obtained mean values equal to 82 mg/100 g of vitamin C for fruits at the beginning of storage time, being found in this study an average of 38.01 mg/100 g. Nunes et al (2017) found mean values above 60 mg/100 g of vitamin C in Formosa papayas coated with cassava starch.…”

“…The treatments that provided greater firmness in the pulp was T6, and T5 (covering more concentrated in agar and pomegranate seed oil) was the treatment that provided less firmness. Souza et al (2014a) found a mean of approximately 5.0 N at 7 days postharvest, which can also be observed by Freitas et al (2018) when working with the covering of papayas Figure 2. VOT C = Vitamin C analyzes (in mg/100 g -A); pH (B); FPP = Pulp Firmness (in N -C); FFT = fruit firmness (in N -D) of 'Tainung 01 Formosa' papaya coated with agar solution and pomegranate seed oil after 10 days of storage (17.…”

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

“…Although a previous study did not report significant differences between the total soluble solid content of ozone-treated and untreated papayas (Bataller et al., 2012), the soluble sugars ratio between sucrose and glucose/fructose in ripe fruits could be altered. Recently, the treatment of unripe papaya with plant extracts, such as Neem ( Azadirachta indica Juss), has been proposed as an alternative for maintaining food quality for a longer postharvest period (Freitas et al., 2018). However, as with ozone treatment, the observation of fruit quality maintenance for a longer period was not accompanied by an evaluation of soluble sugar metabolism.…”

Acompanhamento macroscópico de deterioração e crescimento microbiano em mamão ‘Formosa’: observação em ambiente doméstico como práticas do ensino remoto

“…Perdas pós-colheita desses frutos ocorrem principalmente pela frequência respiratória elevada, produção de etileno que estimula o amadurecimento e deterioração fúngica. Os danos ocorrem por fatores fisiológicos, patológicos e a transpiração ocasiona o murchamento do fruto, acelerando o processo de degradação (Andrade & Vieira, 2016;Martins & Siqueira, 2017) Outro fator que aumenta a incidência de perdas consiste nas doenças pós-colheita, ou seja, além da degradação decorrente do metabolismo interno, os frutos também passam por deterioração microbiana (Dantas et al, 2018;Freitas et al, 2018).…”