Abstract
In this experiment the effect on post-harvest preservation of papaya (Carica papaya L.) fruit coated with either Aloe gel (AG; 100%) or papaya leaf extract with Aloe gel (PLEAG; 1:1) was studied. To evaluate the role of coating on ripening behavior and quality of papaya the uncoated and coated fruits were stored and ripened at room temperature (25 °C-29 °C) and 82-84% relative humidity. Physico-chemical properties were analyzed at 4 day intervals during the storage period. The incidence of disease attack was also visually observed. The overall results showed the superiority of AG and PLEAG coating in lengthening the shelf-life of papaya fruit compared to controls which showed significant decay from 6th day onward and complete decay within 12 days of storage. The AG and PLEAG coated fruits maintained their shelf life for 12 days and decayed at 16th day. The coated fruits also maintained their color, flavor and firmness up to 12 days of storage. An increase in ascorbic acid content (120.2 mg/100 g) was also found in coated fruits in contrast to the control (59 mg/100 g). Only 27% disease incidence was observed in AG and 13% in PLEAG coated fruits as compared to control (100%) during the storage period. The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life.
Highlights
Papaya (Carica papaya L.) is a popular and economically important fruit of tropical and subtropical countries
27% disease incidence was observed in Aloe gel (AG) and 13% in papaya leaf extract with Aloe gel (PLEAG) coated fruits as compared to control (100%) during the storage period
The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life
Summary
Papaya (Carica papaya L.) is a popular and economically important fruit of tropical and subtropical countries. Papaya ranks first among 13 to 17 fresh fruits for vitamin C content per 100 grams edible tissue (Gebhardt & Thomas, 2002). One serving of papaya will meet about 20% of an adult’s daily folate needs, and provides about 75% of an adult’s daily vitamin C needs. Marketing of fresh papaya is a great problem because of its short post-harvest life, which leads to high post-harvest losses (Jayathunge, Prasad, Fernando, & Palipane, 2011). Papaya fruits soften rapidly at room temperature after harvest and a 2 to 3 day shelf life is to be expected (Archbold, Koslanund, & Pomper, 2003). There are few studies on the efficacy of edible coatings to reduce the perishability of papayas. Films and edible coatings are defined as “a thin application of material that forms a protective barrier around
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