Effect of Hot Water Treatment on the Control of Papaya (Carica Papaya L.) Post Harvest Diseases

Martins, D. M. S.; Blum, Luiz Eduardo Bassay; Sena, Mariana Coelho de; Dutra, Jaqueline Barbosa; Freitas, Leandro F.; Lopes, Leonardo Ferreira; Yamanishi, Osvaldo Kiyoshi; Dianese, A. de C.

doi:10.17660/actahortic.2010.864.23

Cited by 13 publications

(1 citation statement)

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“…The treatment reduced peel and pulp CI and electrolyte leakage which was attributed to increased APX activity. Martins et al (2010) reported that papaya fruits exposed to HWT at different temperatures did not influence the quality parameters, like, firmness, titratable acidity, and total soluble solids. However, HWT of 48–50°C for 20 min was effective in controlling fungal species, like, Phoma caricae and C. gleosporoides .…”

Section: Physical Treatmentsmentioning

confidence: 99%

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Vinod

Asrey

Sethi

et al. 2023

eFood

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Papaya is a luscious tropical fruit loaded with vitamins and phytochemicals. The climacteric nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical treatments are safer and greener approaches to mitigate the losses and bridge the gap between demand and supply of fruit. These treatments preserve the fruit quality during extended periods of cold storage and maintain shelf life. Nonetheless, prestorage physical treatments can positively impact the postharvest food value of fresh papaya fruits. This review summarizes the major advances in the field of postharvest physical treatments on papaya postharvest quality. Physical treatments include ozonation, irradiation, thermal and low-temperature treatment, and synergistic effect among different physical treatments and also the synergetic effect of physical treatments with chemicals, essential oils, and coating materials on quality retention and disease management. The potential physiological, biochemical, microbiological, enzymatic, and biotechnological mechanisms of different physical treatments are reviewed. The review primarily highlights the changes induced due to physical treatment on genetic, biochemical, and physicochemical properties of papaya fruit. Most treatments positively impact the esthetic and nutritional value of fruit by reducing disease severity, physiological loss in weight, preserving physicochemical attributes, and retaining natural gloss and color. Use of physical interventions in papaya vouch for a safer, sustainable, and premium quality produce in the global market.

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Section: Physical Treatmentsmentioning

confidence: 99%