Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Abstract

This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

Propolis extract in postharvest conservation Solo papaya cv. 'Golden'

“…These results corroborate the findings of Azene et al (2011) and Gómez et al (2002), in which the amount of SS had no significant changes during ripening of papaya fruit, with values of nearly 12%.…”

“…The values ranged from 5.10 to 5.85, being close to those obtained by Azene et al (2011) and Fagundes and Yamanishi (2001) for the same type of papayaSolo (5.00-5.80 and 5.20-5.71, respectively) ( Table 6). Generally, papaya fruit pH is above five, once it has a low organic acid content (FAGUNDES;YAMANISHI, 2001).…”

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

“…Therefore, the lower rates of weight loss at 5°C in comparison to those at 10°C may be a result of lowered respiration and transpiration rates at lower temperatures [20]. Because temperature influences the respiration rate which follows the Arrhenius model, it is expected that the cumulative weight losses and average water vapour transmission rates would be larger at higher storage temperatures [21,22], and weight losses higher than 3-6% reduce considerably the quality attributes of fresh produces as reported by Parry [23].…”

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

“…The drop in the pH values at the end of the storage period is caused by alterations in the structure of the pectins, due to the pectic enzymes, which result in fruit softening. This increase in the concentration of the organic acid produced by enzymatic hydrolysis of the pectins, could be the probable reason for the lowered pH (Azene, Workneh, & Woldetsadik, 2014). These authors propose that the tendency for the increase in the pH value observed in postharvest treatment 'green' during storage period is due to the fact that when fruit maturation continues, the organic acids decrease.…”

“…Thus, coating the fruit with hydroalcoholic extract of the green rosemary type propolis may have slowed down the ripening process of the papaya. Azene et al (2014) found that the pH of the papaya 'Solo' ranges from 5.0 to 5.8. The fruit analyzed showed pH in the range which corresponds to the results obtained by the authors.…”