Stability and Sensory Quality of Dried Papaya

Abstract

Fruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory quality and the stability of papaya cv. Tainung n˚ 1 dehydrated by convective drying. Fresh and dried papaya were evaluated for color, moisture, pH, acidity, water activity, soluble solids, vitamin C, carotenoids, total extractable polyphenols (TEP) and antioxidant activity (ABTS). The sensorial acceptance of the dried papaya was evaluated using a structured nine-point hedonic scale. For the stability study, the analysis of moisture, pH, titratable acidity, water activity, total carotenoids and vitamin C were carried out every 30 days of storage until 120 days. During storage, the moisture content of dried papaya remained constant, but there were undesirable changes in color, increase of acidity and reduction of soluble solids. The degradation of total carotenoids and vitamin C followed the first order reaction, and the half-life time was 346 days for carotenoids, whereas for vitamin C it was only 29 days. In the sensory analysis, the dried papaya received grades between 5.0 and 6.0 for all evaluated attributes. Dried papaya is recommended to be consumed up to 30 days, since within this period a product with higher total carotenoids content, vitamin C and with satisfactory physicochemical and sensorial characteristics were obtained.

Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

“…However, the other pre-treatments also give a good retention of βcarotene without significant difference between the values. These results were nearly similar to those reported by Reis et al (2018) for dried pawpaw. Lower values but similar trend of β-carotene retention were recorded in the drying of osmotically pre-treated African star apple (Bolarinwa and Ajetunmobi, 2020) and in dried guava pulp (Leiton-ram et al, 2020).…”

“…Pawpaw samples treated with AAD and HD had lower values of moisture contents (4.50%) compared to other samples. These values are similar to those reported by Islam et al (2019) for osmotically pre-treated air-dried papaya, Raja et al (2019) for pawpaw leaf powder and far lower than those obtained by Reis et al (2018) for dried papaya. These differences may be as a result of varietal differences, drying methods, and also climatic conditions such as ambient humidity and air temperature (Silva et al, 2017;Kemp, 2007).…”

“…Deng et al (2019) also reported that steam blanching improves the retention of water-soluble nutrients as compared with water blanching, due to its negligible leaching effect. The values of vitamin C obtained from this study are significantly higher than those reported by Reis et al (2018) for dried papaya, Islam et al (2019) for osmotically pre-treated hotair dried papaya, Nguyen et al (2019) for blanched papaya and Bolarinwa and Ajetunmobi (2020) for osmotically pre-treated African star apple. However, higher retention of vitamin C was recorded by Leiton-ram et al (2020) for dried guava.…”

Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

“…and MC (7.5 to 12), respectively, during storage. In general, these low values of water activity and humidity are adequate to ensure the microbiological stability of dehydrated products (aw <0.6) (Reis et al, 2018 This fact was due to the concentration gradient, which favored a mass transfer of solids from the sweet potatoes to the liquid medium and a mass transfer of water from the liquid medium to the product (Lagnika et al, 2018). The results demonstrated that pretreated samples before two-step drying (HAD-MVD) showed constant MC and aw during storage suggesting that this process could increase the shelf life of dried sweet potatoes.…”

Effect of drying techniques on quality and sensory properties of tropical fruits

“…Freeze drying assists in preserving colour, flavour, and taste when compared to other drying techniques (Marques et al, 2006). The study done by Reis et al (2018) found that ambient temperature for convective drying of papaya to preserve the colour is 60 °C that allows to obtain dried papaya with high concentration of bioactive compounds. Barragan-Iglesias et al (2019) observed the visual impact of convective dried papaya (Carica papaya L., cv.…”