Quality During Storage of Fresh-Cut Papaya (Carica papaya L.) in Various Shapes

Issue Date

3-2010

Abstract

This research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

93

Issue

1

Page

88-96

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables ; references

Language

English

Subject

color, cut type, firmness, microbiology, papaya, storage temperature, vitamin C

En – AGROVOC descriptors

CARICA PAPAYA; KEEPING QUALITY; STORAGE TEMPERATURE; MICROBIOLOGICAL ANALYSIS; CHEMICOPHYSICAL PROPERTIES

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