Agriculture Reference
In-Depth Information
Table 16.4.
Factors affecting translucency development in fresh-cut papaya.
Factor Evaluated
Optimum Condition
Effect on Translucency
Harvesting
(summer or winter)
Winter
+
Higher in fruit that spent the
summer in the field
Cultivar
(Hawaiian: Sunrise, BH-65,
Baixinho do Santa Amalia or
Cuban: Maradol, HGxMA)
Maradol
HGxMA
++
Higher in Hawaiian cultivars
Ripening stage
(20%, 40%, 60%, 80%, 100%
yellow)
80%
++
Higher in more mature fruit
Area processed
(apical, middle, basal)
Apical and middle
++
Higher in the basal area
++
Cut shape
(cubes, 1/2 slice, 1/4 slice, and
thickness 1.0, 1.5, 2.0, 2.5 or
3.0 cm)
Slice, 2.5 cm
Higher in cubes and thinner slices
Sodium hypochlorite
(concentration and time)
—
−−
Not clear
Calcium chloride
(concentration and time)
0.75%, 2 min
+
Higher in calcium chloride absence
Edible coatings
(Chitosan, carragenan,
Carboximetilcellulose, Carnauba)
—
+
In the presence of chitosan (0.1%)
or carboxymethylcellulose (1%,
2%) decrease
Coatings
+
calcium chloride
—
−−
Calcium positive effect inhibited
Film 5.2 ml/m
2
day atm
21% O
2
and 0% CO
2
Packaging
(film, O
2
,andCO
2
concentration)
Higher in more permeable films
Higher when CO
2
increases and
O
2
diminishes
5
◦
C
Storage temperature
(20
◦
,15
◦
,10
◦
,and5
◦
C)
++
Higher as temperature decreases
Light regime
(24-hour light or darkness, or 12-
hour light and 12-hour darkness)
12 or 24 hour light
++
Higher when stored in darkness
Source: Adapted from Hernandez (2008).
in 1% ascorbic acid or citric acid and stored in MAP
(5% O
2
+
quality throughout storage. In the same way, fresh-cut pa-
paya coated with starch (4%), glycerol (2%), acid citrus
(5%), calcium lactate (2.5%), and cinnamon essential oil
(2.2 g/liter) guaranteed the quality and the stability of vita-
min C and total phenolics when packed in nitrogen atmo-
sphere (Crespo et al., 2007).
5% CO
2
) had longer shelf life by reducing respi-
ration rate, ethylene production, and color change (Lichan-
porn and Kanlayanarat, 2006).
Nutritional quality
Rivera-Lopez et al. (2005) found that shelf life based on vi-
sual quality ended before significant losses of total ascorbic
acid, ß-carotene, and antioxidant capacity occurred. Tapia
et al. (2008) indicated that the addition of ascorbic acid
as an antioxidant in the alginate and gellan-based coatings
aided the preservation of the natural ascorbic acid content
of the fresh-cut papaya, helping to maintain its nutritional
PAPAYA PROCESSING
Papaya fruits are commonly used as ripe fresh fruits alone,
in fruit salads, drinks, and desserts. Nonripe fruit may be
used as a vegetable or in green salads. Fruits are also dried,
candied, and made into pastes, jellies, and jams.
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