Effects of Sugar Ester Blend Coating of KD-112 and Plastic Wrapping on Fruit Shelf-Life and Qualities of ‘California’ Papaya

Abstract

Objectives: Sugar ester blend solution of KD-112 and plastic wrapping were applied to extend fruit shelf-life and to maintain high fruit qualities of ‘California papaya. Methods: Two parallel factorial-design experiments were conducted in a completely randomized design of KD112 (0, 7, and 14%) and plastic wrapping (without and with one-layer of plastic wrapping). In the first experiment, observations were terminated once when the fruits reached stage IV of perfectly yellow/orange. In the second, fruit stage development was observed daily, while the others were observed at 2-4 days increment until the fruits reached stage IV. Findings: As sole applications, fruit coatings of KD112 and one-layer plastic wrapping extended significantly ‘California’ papaya fruit shelf-life and maintained high fruit qualities. The combined application of 7% KD-112 and one-layer plastic wrapping was recommended to be applied as a postharvest handling for ‘California’ papaya because it was capable of delaying fruit ripening and maintaining high fruit qualities up to 21 days storage, 13-16 days longer than control. Novelty: A novel postharvest technology of ‘California’ papaya was promoted as a combined application of 7% KD-112 and one-layer plastic wrapping, which was capable of delaying fruit ripening and maintaining high fruit qualities.