The effect of packaging methods (paper, active paper, and edible coating) on the characteristic of papaya MJ9 in ambient temperature storage

Abstract

Papaya is one of the export commodities that contain high vitamin C but having short shelf-life. One method that use to extend the shelf-life and maintain the quality of papaya is packaging. The aim of this study was to investigate the effect of the packaging methods (paper, active paper and edible coating) on the characteristics of papaya MJ9 (weight loss, firmness, total soluble solid (TSS), Total Titratable Acid (TTA), pH, vitamin C and total mold and yeast). The packaging methods were control (F1), wrapping paper (F2), wrapping active paper (F3), combination of edible coating and wrapping paper (F4), and combination of edible coating and wrapping active paper (F5). The result showed that paper packaging, edible coating and active paper packaging significantly affected the weight loss, firmness, total soluble solid, total titratable acids, pH, vitamin C, and total mold and yeast of papaya. The weight loss, total soluble solid and pH of packaged papaya was lower than that of control sample, however, the value of firmness and total titratable acid was higher than that of the control sample. Packaging can inhibit the increase of weight loss, total soluble solids and pH, and the decrease of firmness, total titratable acid, vitamin C and total mold and yeast. Based on the papaya characteristics, the selected packaging method was the combination of edible coating and wrapping active paper.