Abstract
Postharvest degradation of minimally processed papaya limits the marketability of fruit. The effect of 0.5% CaCl 2 , 1 % Ascorbic acid, 1 % Citric acid applied to shredded green papaya on physical, physiological quality of minimally processed papaya was studied. Shredded green papaya were subjected to each chemicals separately by dipping of 0.5% CaCl 2 for 2 min, 1% Ascorbic acid for 3 min and 1% Citric acid for 3 min then stored at 4°C until the end of storage. Shredded papaya was treated with ascorbic acid and citric acid had storage life for 9 days while as untreated (control) and CaCl 2 treatment had storage life for 12 and 15 day, respectively. Sensory assessments were carried out at 3 days intervals, by the trained consumers mostly satisfied in 0.5% CaCl 2 and dipped shredded green with distill water with no different significant. Chemicals treatments in shredded green papaya did not affect in colour changes when compared with control. By the way, 1 % ascorbic acid showed decreasing of L value than other treatments. CaCl 2 maintained hue colour change than other treatments. Citric acid treatment had respiration rate and ethylene production lower than control in contrast with ascorbic acid and CaCl 2 treatment. CaCl 2 and organic acid treatment of shredded green papaya reduced the microbial growth within 6 days of storage life.
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