Quality of Formosa Papaya: Effect of Peracetic Acid and Modified Atmosphere
2024
Luiza Celeste Vieira Miguel | Patrícia Lígia Dantas de Morais | Maria Aparecida dos Santos Morais | Marlenildo Ferreira Melo | Rydley Klapeyron Bezerra Lima | Carla Sonale Azevêdo Soares Silva | Lucilândia de Sousa Bezerra
Abstract The present work aimed to evaluate the use of modified atmosphere and peracetic acid on the quality and postharvest conservation of organic Formosa 'Tainung I' papaya. The experimental design was completely randomized (DIC) in a (2 x 3) x 5 split-plot scheme, with peracetic acid treatments (with and without 500ppm application) and packaging (Xtend® 815-pp64, Xtend® 815-pp65, and without packaging) in the plot, and days of storage (0, 10, 18, 26, 34 days) in the subplot, with five replicates of one fruit each. Peracetic acid treatment in combination with packaging maintained the postharvest quality attributes of organic Formosa 'Tainung I' papaya during storage. Peracetic acid-treated fruits stored in Packaging 1 (Xtend® 815 pp64) maintained their vitamin C, soluble solids, sugars, and beta-carotene contents. In Packaging 2 (Xtend® 815 pp65), fruits showed better external appearance, maintaining acceptable commercial quality for up to 26 days.
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