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Abstract
Papaya ( Carica papaya L.) is an important fruit widely cultivated commercially throughout Thailand. Its all year around fruit bearing capability makes papaya a popular fruit with Thai people. Unfortunately, papaya has a very limited shelf-life, as such; the objective of this research was to delay the external postharvest qualities by using chitosan and calcium chloride on the ‘Holland’ variety of papaya fruit. The experiment was arranged in a Factorial Completely Randomized Design, composed of two factors: coating with chitosan at four concentrations (1.0, 1.5, 2.0 or 2.5%) or dipping in calcium chloride solution at four levels (1.0, 1.5, 2.0, or 2.5%), compared with control fruits. After treating, all treatments were stored under ambient temperature (27 °C, 80% R.H.). The results showed that fruit treated with chitosan, irrespective of any concentrations, had the least similar fruit weight loss after six days of storage; however, fruit-treated with 2.5% chitosan showed the maximum fruit firmness and a delayed red color appearance on the fruit skin. In addition, the best treatment for extending shelf-life proved to be from a treatment of 2.5% chitosan.
Highlights
Papaya (Carica papaya L.) is a native tropical fruit from the Americas (Singh, 1990)
On 8 days after storage (DAS), the results indicated that interaction of chitosan or CaCl2 application at different concentrations had no effect on the papaya fruit weight loss
The results revealed that during storage, the significant differences of papaya weight loss steadily declined throughout storage life and were variable among the treatments
Summary
Papaya (Carica papaya L.) is a native tropical fruit from the Americas (Singh, 1990). Papaya is consumed world-wide as a fresh fruit and as a vegetable, especially green papaya salad, which is a famous Thai and Lao food (Boonyaritthongchai & Kanlayanarat, 2010). It used in processed products such as jams, pickles, candies and dried fruit, and desserts (Verheij, 1991; da Silva et al, 2007). In Thailand, ‘Holland’ papaya weighs from 800 to 1200 grams per fruit This variety is famous for its commercial fresh consumption value, attributable to its lack of sap odor, thick flesh sweetness, flesh firmness, and transportation endurance (Krongyut et al, 2011; Phummalee, 2013). Papaya fruit has a rather limited storage life due to its rapid www.ccsenet.org/jas
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