Effect of calcium chloride treatments on calcium content, anthracnose severity and antioxidant activity in papaya fruit during ambient storage

Abstract

Calcium chloride, especially at higher concentrations, is effective in maintaining papaya fruit quality during ambient storage. © 2015 Society of Chemical Industry.

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

“…At the beginning of the storage, the total phenolics content of papaya fruits was 0.23 g GAE/kg FW and this parameter remained the same for all treated fruits (Figure b), value that agreed with the previously reported by Madani, Mirshekari, and Yahia (). During storage, untreated and all treated papaya increased their total phenolics content.…”

“…From 12 to 20 days of storage, the highest values of total phenolics were for the HW treated fruits (HW and HW‐Ca), whereas similar values were registered for untreated and Ca treated fruits. The lack of effect of Ca in the total phenolics parameter during storage was also reported by Madani, Mirshekari, and Yahia () who dipped papaya in 0.5% and 1% Ca chloride solutions. On the other hand, plant tissues, including fruit, produce phenolics as defense mechanism (Awang, Azlan, Ghani, Sijam, & Mohamad, ), increasing their levels by stressing conditions such as damage caused by fungal infection or unfavorable environmental conditions (e.g., high temperatures) (Mikulic‐Petkovsek et al, ).…”

“…In pepper fruit, infected tissue with Colletotrichum coccodes showed higher phenolic content than healthy tissue (Mikulic‐Petkovsek et al, ). In this regard, Ayón‐Reyna and González‐Robles et al (), Madani, Mirshekari, and Yahia (), and Zhao and Wang () reported that papaya and apple fruit with high phenolics content had the lowest infection rate caused by Colletotrichum gloeosporioides .…”

<b>Propolis extract from different botanical sources in postharvest conservation of papaya

“…As it is a climacteric fruit, rapid maturing of the physiologically ripen fruit occurs after harvest, stimulated by ethylene production and enhanced respiratory rate (Martins, Barbosa, & Resende, 2014), resulting in a storage period of seven to twenty days (El-Ramady, Domokos-Szabolcsy, Abdalla, Taha, & Fári, 2015). The postharvest losses of papaya are caused mainly by mechanical, physiological and pathogenic damage (Madani, Mirshekari, &Yahia, 2015).…”

“…Biodegradable coating can also reduce pathogen prevalence, if it is effective against bacteria and fungi (Sánchez- González et al, 2011;Torlak & Sert, 2013;Ali, Pheng, & Mustafa, 2015;Madani et al, 2015;Mattiuz et al, 2015). Coatings in papaya can be composed of several substances like sodium alginate and cellulose acetate (Silva et al, 2014), chitosan (Ali et al, 2011;Torlak & Sert, 2013), carrageenan (Hamzah, Osman, Tan, & Ghazali, 2013), gum arabic (Ali, Cheong, & Zahid, 2014), essential oils, as lemongrass, thyme and lime essential oils (BosquezMolina, Jesús, Bautista-Baños, Verde-Calvo, & Morales-López, 2010; Ali et al, 2015) and propolis extract combined with polymers (Torlak & Sert, 2013;Ali et al, 2014).…”