“Influence of pretreatments on postharvest quality attributes and shelf life extension of Papaya (Carica papaya L.) Fruits stored at low temperature.

Jinto, James (2011) “Influence of pretreatments on postharvest quality attributes and shelf life extension of Papaya (Carica papaya L.) Fruits stored at low temperature. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The present investigation on “Influence of pretreatments on post harvest quality attributes and shelf life extension of papaya (Carica papaya.L) fruits stored at low temperature.” was undertaken with a view to assess the storability of optimally matured(7-80 Bx) papaya fruits by maintaining the initial fruit quality attributes using different levels of calcium salts which include T1(2.5% Calcium chloride),T2(3.5% Calcium chloride),T3(0.4% Calcium propionate) and the chemical preservative T4(0.1% Sodium benzoate) were studied at LT storage (12±10C,90-95% RH) conditions. Changes in physical characteristics (like Fruit texture and colour), chemical characteristics like (titrable acidity, pH, total sugars, reducing sugars, ascorbic acid and total carotenoids) and physiological characteristics (like PLW) during LT storage (12±10C, 90-95%RH) conditions were periodically (on 0th, 8th, 16th, 24th and 32th) recorded. The results of the present study revealed that papaya fruits treated with 3.5% Calcium chloride and 2.5% Calcium chloride were effective in extending shelf life with maximum retention in fruit colour, texture and also maintained the other fruit quality parameters close to initial values. Initial fruit quality attributes of optimally matured papaya fruits includes fruit texture of 36.52N, fruit colour of -54.640 Hue angle and19.1 Chroma value, 0.30% acidity, 4.85% Total sugars, 7-80 Bx TSS and 163.80μg/100g total carotenoids. After 32 days LT storage, T1(2.5% Calcium chloride) and T2 (3.5%Calcium chloride) recorded 40.74 and 37.74 N fruit texture, 47.780 and 46.870 Hue angle,29.36 and 28.50 Chroma values,0.11% and 0.13% acidity,6.99% and 5.88% total sugars,10.70Bx and 9.70Bx TSS, 537.66μg/100g and 305.12μ/100g Total carotenoids respectively. The result of present study revealed that T2 (3.5% Calcium chloride) is most effective treatment followed by T1 (2.5%Calcium chloride) in extending the shelf life with maximum retention in colour, texture, titrable acidity and most other quality attributes when stored at LT (12±10C, 90-95%RH) conditions. The Shelf life of these pretreated papaya fruits was extended up to 32 days against 24 days of untreated control stored at same LT conditions.
Uncontrolled Keywords:	Papaya; Carica papaya; shelf lif
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Aug 2011 11:35
Last Modified:	28 Dec 2011 10:27
URI:	http://ir.cftri.res.in/id/eprint/10376

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