Quality during storage of fresh-cut papaya(Carica papaya L.) in various shapes
2010
Morais, A.M.M.B. | Argañosa, A.C.S.J., CBQF/Escola Superior de Biotechnologia da Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino de Almeida, 4200-072 (Portugal)
This research work was conducted to study the effect of the cut type (cube, rectangular, parallelepiped, cylinder and sphere) in the quality and shelf life of fresh-cut papaya(Carica papaya L. cv. Sunrise Solo) stored at 10 deg C. Physico-chemical analysis were carried out during 10d 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; firm 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 recommended time for storage of any cut type of fresh papaya.
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