Effect of cultivar, hot water treatment and storage conditions on quality of fresh-cut papaya (Carica papaya L.).
R. Allong, L.D. Wickham and Majeed Mohammed
Department of Food Production, Faculty of Agriculture and Natural Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago.
DOI: https://doi.org/10.37855/jah.2000.v02i01.04
Key words: ascorbic acid, brix, carbon dioxide, crop quality, cultivars, ethylene, fruits, growth, hot water treatment, pawpaws, sensory evaluation, storage, storage decay, tastes, temperature
Abstract: The effects of hot water treatments and storage conditions on quality of fresh-cut papaya were investigated. A hot water treatment of 48-50 degrees C for 20 minutes was found to delay fungal storage rots in fruits of Tainung #2 and Red Lady cultivars without negatively affecting sensory quality. Fresh-cut slices from fruit of Tainung #2 and Red Lady cultivars were stored at 5 degrees C and 10 degrees C and evaluated for changes in physical, chemical and microbial quality over eight days. There was a decline in sensory quality and acceptability of Red Lady papaya slices after four days at both temperatures, while fresh-cut Tainung #2 fruit held at 5 degrees C and 10 degrees C was found to have high sensory quality and acceptability up to six days of storage. A storage temperature of 5 degrees C was more effective than 10 degrees C in reducing CO2 and ethylene accumulation, as well as suppressing microbial growth, while maintaining high sensory quality in fresh-cut papaya slices. Unacceptable microbial counts w
