Fresh-cut papaya with lemon myrtle as a value added product

Abstract

The effects of lemon myrtle on physicochemical quality and shelf life of fresh-cut papaya were investigated. Papaya fruits were sanitised, processed, and packed in polystyrene trays sealed with high barrier film and then stored at 4°C. Texture, headspace, pH, titratable acidity, total soluble solids, total plate count, yeast and mould counts were evaluated during 14 days storage period. Three levels of lemon myrtle were applied to fresh-cut papaya prior to packaging, cold storage and quality evaluation. The fresh-cut papaya changed to show a significantly softer texture, more red/yellow colour, less titratable acidity but was microbiologically safe at 4°C cold storage for up to seven days. Lemon myrtle at the three tested levels did not significantly alter the rate of change of the physicochemical characters but did delay microbial growth by four days. The major volatile flavour compounds in fresh-cut papaya were detected and identified by Gas Chromatography Mass Spectrometry. The concentration of linalool, an important volatile aroma compound in papaya, decreased in untreated fresh-cut papaya. Lemon myrtle treatment resulted in an increase in concentration of linalool. Therefore lemon myrtle can be used to enhance the natural flavour and will extend the shelf life of fresh-cut papaya.