Studies on Refrigerated Storage of Minimally Processed Papaya (Carica papaya L.)
Keywords:Minimal processing, mild heat pretreatment, papaya, storage
Experiments were conducted in completely randomized design in order to assess the shelf-life and quality of minimally processed papaya stored under refrigerated condition (5+10C and 95% RH). Before minimal processing, the semi riped whole papaya was divided into two lots: control (untreated) and mild heat pretreated. The mild heat pretreatment (MHPT) of 450C constant temperature for different exposure time (15, 30 and 45 minutes) was given to whole papaya followed by 24 hrs conditioning in cold room (10C and 95% RH). The minimally processed papaya samples were then dipped in 100 ppm sodium hypochlorite solution for 30 seconds followed by 6hrs dipping in 4.0 % calcium hydroxide solution. Both the untreated and mild heat pretreated samples were packed in four different packaging materials i.e polyethylene film (LDPE), polypropylene (PP), cling film and open tray after wiping the excess water from the surface of fruits. The stored samples were examined for its quality attributes i.e Physical loss in weight (PLW), color, texture (firmness), acidity, TSS and overall acceptability (%) at regular intervals. The results revealed that the packaging material and MHPT exposure time significantly affected the quality attributes. The 30 minutes as well as 45 minutes MHPT exposed samples when packed in LDPE witnessed minor change in color, texture, acidity and better retention of quality in terms of overall acceptability. Overall, the minimally processed papaya when MHPT for 45 minutes and packed in LDPE can be stored safely for 8 days under refrigerated condition.