Fresh-cut Papaya Research Articles

A fresh-cut papaya freshness prediction model based on partial least squares regression and support vector machine regression

This study investigated the physicochemical and flavor quality changes in fresh-cut papaya that was stored at 4 °C. Multivariate statistical analysis was used to evaluate the freshness of fresh-cut papaya. Aerobic plate counts were selected as a predictor of freshness of fresh-cut papaya, and a prediction model for freshness was established using partial least squares regression (PLSR), and support vector machine regression (SVMR) algorithms. Freshness of fresh-cut papaya could be well distinguished based on physicochemical and flavor quality analyses. The aerobic plate counts, as a predictor of freshness of fresh-cut papaya, significantly correlated with storage time. The SVMR model had a higher prediction accuracy than the PLSR model. Combining flavor quality with multivariate statistical analysis can be effectively used for evaluating the freshness of fresh-cut papaya.

Sustainable design and characterization of Aegle marmelos fruit nanomucilage-flaxseed oil nanoemulsion: Shelf-life of coated fresh-cut papaya

Nanoemulsions made from polysaccharides sourced from unconventional materials have gained attention as efficient delivery systems for bioactive compounds, aiding in their enhanced absorption. Therefore, this research was primarily focused on developing an economical and environmentally sustainable method for the preparation of nanoemulsion and the evaluation of its characteristics. Moreover, the synthesized nanoemulsion was assessed for its synergistic antibiofilm effects and its application as a coating material on fresh-cut papaya fruits. Aegle marmelos mucilage, flaxseed oil, and Tween 80 were utilized for the formulation of nanoemulsion by the low-energy method. Flaxseed oil analysis confirmed the existence of key fatty acids, including stearic acid, oleic acid, α-linolenic acid, linoleic acid, and palmitic acid. The optimized nanoemulsion (NM3) exhibited an average droplet size of 119.16 ± 5.38 nm with −25.20 ± 0.99 mV of surface charge. In addition, NM3 stability was investigated by subjecting it to different storage temperatures, pH levels, and NaCl concentrations by measuring the changes in zeta potential and droplet size. The NM3 nanoemulsion demonstrated significantly higher changes in stability (p < 0.05) at different pH levels and ionic strengths (p < 0.05). The FTIR results inferred the majorly existing functional groups at 3339.05 cm−1, 2127.88 cm−1, 1636.64 cm−1, and 589.27 cm−1. Furthermore, the SEM images also revealed a uniform distribution of droplets throughout the nanoemulsion. When the nanoemulsion was applied to fresh-cut papaya fruits, it effectively delayed weight loss and also affected the titratable acidity content and total soluble solids (TSS), thereby reducing spoilage. In conclusion, this study demonstrated that the nanoemulsion exhibited superior antimicrobial effects and great potential for the shelf-life improvement of fresh-cut papaya fruits. Thus, combining oils with mucilage represents a promising approach to enhancing the effectiveness of antimicrobial activity and controlling foodborne pathogens.

Colorimetric gel labels for the non-destructive freshness monitoring of fresh-cut papaya

Colorimetric gel labels (referred to as AKAX) were fabricated to monitor the freshness of fresh-cut papaya in real time using agarose (AR) and konjac glucomannan (KGM) composite gels containing alizarin (AL) and Substance X (X). The AKAX colorimetric gel label produced an ordered color variation from purple to pink-purple to orange-yellow, following the CO2 concentration in the package, to reflect the fresh-cut fruit freshness. Experimental characterization of the gel label structure revealed that AR, KGM, AL, and X were compatible, while the gel label texture, water-holding capacity, rheology, and thermal stability were improved with the addition of KGM. AKAX colorimetric gel labels maintained excellent color stability and CO2 sensitivity during storage at 4 °C. The fresh-cut papaya approached spoilage as the color varied from purple to pink-purple, and an orange-yellow color indicated that the fresh-cut papaya had spoiled. Therefore, the developed AKAX colorimetric gel labels serve as effective tools for monitoring the spoilage of fresh-cut papaya.

Application of nanoemulsion based edible coating on fresh-cut papaya

Edible coatings effectively delay the ripening process in fresh fruits while maintaining nutritional properties. The incorporation of active compounds such as essential oils can further improve their effectiveness. This study aimed to formulate alginate-based edible coating containing varying concentrations (0.5, 1.0, and 2.0 ml) of oregano essential oil. The obtained coarse emulsions were further sonicated to obtain nanoemulsions. Characterization study of the coarse and nanoemulsions revealed reduced droplet size of about 160 nm and surface charge of around −13 mV with high translucency for nanoemulsions with reduced concentration of essential oil, thereby indicating high stability for nanoemulsions compared to their coarse counterparts. Further, the coating formulations were applied on fresh-cut papaya to assess physico-chemical, headspace, microbial, sensory and microstructural changes. The uncoated sample exhibited the highest water loss, microbial growth and lowest sensory scores. Contrarily, the coated samples exhibited reduced moisture loss and retarded respiratory and microbial activities, while the nanoemulsion coated samples presented better results than their coarse counterparts. The scanning electron microscope (SEM) images also supported the same. Increasing the essential oil concentration increased the shelf life and the moisture retention capacity. Moreover, machine learning models (ANN and SVR) were employed to predict the color characteristics of the samples and were found to be satisfactorily fitted (R2 > 0.99) to the experimental data. This study thus demonstrated that nanoemulsions are better coatings to extend the shelf life of freshly cut papaya, and, therefore, can be used to preserve a variety of other minimally processed fruits and vegetables.

Evaluation of maximum growth rate of Listeria monocytogenes in ready-to-eat fresh-cut papaya and melon

Listeria monocytogenes has been identified on minimally processed fruit and vegetables, and can transmit a severe foodborne disease through the consumption of ready-to-eat (RTE) fresh-cut produce, mostly if the storage conditions are incorrect, and the cold chain is not abided to. The aim of the present work was to evaluate the behaviour of L. monocytogenes in RTE fresh-cut papaya and melon, two low-acid fruits stored in temperature-abuse conditions (10 and 8°C, respectively) during the shelf-life indicated by the producer (7 d). A microbiological challenge test was performed to assess the maximum growth rate (MGR) and the duplication time (Td) of the pathogen, testing three strains separately. We also assessed the behaviour of the indigenous microflora of the fruits. Results demonstrated that papaya and melon were two favourable substrates for L. monocytogenes. The MGR was 0.044 log CFU/g/h with a Td of 6.77 h for papaya, and 0.029 log CFU/g/h with a Td of 10.24 h for melon. The storage of RTE fresh-cut papaya and melon at an abusive temperature above 8°C could encourage the growth of L. monocytogenes with a possible risk to public health.

Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin.

Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1 T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20°C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others. Keywords: Carica papaya, Postharvest, Translucency, Quality, Shelf-life

An intelligent label using sodium carboxymethyl cellulose and carrageenan for monitoring the freshness of fresh-cut papaya

A novel intelligent label (CNCB) was prepared by casting and drying a mixed solution of sodium carboxymethyl cellulose (CMC-Na) and carrageenan, to which bromothymol blue (BTB) was fixed as the pH indicator. The CNCB label can reply the freshness of fruit through color changes according to the CO2 concentration inside the package. Variations in the three label components were investigated using Fourier transform infrared spectroscopy. Furthermore, the label morphology and structure were evaluated using scanning electron microscopy and X-ray diffractometry. Lastly, the thermal stability of the labels was analyzed using a synchronous thermal analyzer. Carrageenan enhanced the water resistance of the CMC-Na label and improved the mechanical properties. Moreover, while the BTB dye was added to visually indicate color change, its addition improved not only the physical properties but also the thermal stability of the label. The CNCB label showed different color changes in response to different CO2 concentrations. When the CNCB label was stored with fresh-cut papaya, its color changed from blue to green, yellow-green, and eventually yellow-brown as the fruit lost its freshness, displaying a strong correlation with the CO2 concentration in the package. This label prepared from CMC-Na, carrageenan, and BTB, can be used as intelligent label in monitoring the freshness of fresh-cut papaya for the excellent pH sensitivity.

Effect of Optimized Chitosan Coating Obtained by Lactic Fermentation Chemical Treatment of Shrimp Waste on the Post-Harvest Behavior of Fresh-Cut Papaya (Carica papaya L.)

Chitosan is a biopolymer obtained from shrimp waste mainly by a polluting chemical method. In this work, a less polluting biological-chemical method to obtain chitosan from this waste has been optimized; this method used a successive lactic fermentation and chemical process. Additionally, in this work, the effect of chitosan coating on the post-harvest behavior of fresh-cut papaya was studied as a practical application. A rotatable central composite design (CCRD) with two variables (fermentation time and total soluble solids of the fermentation medium) was used to optimize the chitosan extraction. The optimized conditions for chitosan extraction were 108 h and 8.74 °Brix. The optimized chitosan showed a high deacetylation degree of 83%, acceptable process yield of 2.03%, a low ash content of 0.23% and a molecular weight of 107.5 kDa. In addition, optimized chitosan decreased the loss of color and acidity, as well as the growth of microorganisms; it also increased the pH of minimally processed papaya slices without a statistically significant difference with that of commercial chitosan. Based on these results, optimized chitosan could be applied to other fruits as a coating to maintain their quality characteristics and inhibit microbial growth during the storage of fresh-cut fruits.

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

Active alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl isothiocyanate, the characteristic odor compound of papaya fruit, ranged from approximately 10.0 μg/kg in fresh cut fruit to approximately 7.50 μg/kg in samples coated by alginate with hydroxyapatite/quercetin and 3.6 μg/kg in the fresh cut papaya without coating after 14 days of cold storage. The trials also indicated greater effectiveness of alginate coatings alone and with quercetin-glucoside in preserving the color of freshly cut papaya.

Evaluation of edible coatings for microbiological and physicochemical quality maintenance of fresh cut papaya

Fresh cut fruits face more challenges owing to their more chances for microbial spoilage. Edible coatings can act as a barrier to keep their organoleptic quality intact and to control microbial spoilage. In the present study, six different edible coatings were evaluated for their antimicrobial efficacy over fresh cut papaya that showed coated samples have low microbial count as compared to uncoated samples. Alginate, pectin, and chitosan showed at par results in controlling microbial growth over FC papaya. However, pectin-coated FC papaya showed more significant results in terms of microbial inhibition and quality maintenance. Optimization studies revealed that FC papaya dipped in 1% w/v pectin for 3 min resulted in 5–6 days shelf life extension in contrast to uncoated sample. Shelf life studies showed that pectin-coated FC papaya stored under refrigeration can be consumed till 12th day with all its quality characteristics and microbial load under acceptable limits. Practical Applications Evaluation of different edible coatings over fresh cut papaya and optimization of coating conditions can help in developing a technology to extend the shelf life of fresh cut fruits. Edible coatings over fresh cut fruit is an interesting way to enhance the shelf life of fresh cut besides increasing its nutraceutical values. The developed protocol can help the fruit growers to opt for technology and to increase the fresh cut market in North India.

Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7

This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papaya was evaluated. We determined the minimal inhibitory concentration (MIC) in a microplate reader by the microdilution method using TSB using an initial concentration of 1 × 107 cells of E. coli/mL. Cubes of fresh-cut papaya fruit were immersed in an E. coli suspension (1 × 105 cells/mL) and after that in NJ three times (0, 2.5, and 5 min) and then stored at 4 ± 1°C for 18 days. The presence of E. coli and total coliforms, as well as pH, TSS, and titratable acidity, were evaluated every three days. The results of in vitro assays showed that NJ at 20% inhibited the microbial growth of E. coli, finding a maximum growth rate (μmax) of −0.0066 h−1. Immersion in NJ for 5 min presented a reduction of E. coli of 3.72 ± 1.43 log10 CFU/ g of fresh-cut papaya fruit treated with this bacteria on day 9 of storage regarding control. Likewise, fresh-cut papaya fruit immersed in NJ for 5 min maintained the total coliforms between 1 and -1 log10 coliforms CFU/g for 18 days. However, the immersion treatment in NJ modified some physicochemical parameters of the fresh-cut papaya fruit, such as acidity and pH ( P &lt; 0.05). The application of NJ to fresh-cut papaya fruit showed in vitro and in vivo inhibition of E. coli and total coliforms, evidencing it as a possible bacterial control agent in the precut fruit industry for up to 18 days.

Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue Microstructure.

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia and Eksotika) from the Canary Islands (Spain) were submitted to the HHP process (pressure: 100, 350 and 600 MPa; time: come-up time (CUT) and 5 min) to evaluate, for the first time, individual carotenoid and carotenoid ester extractability and to assess their bioaccessibility using an in vitro simulated gastrointestinal digestion assay, following the standardized INFOGEST® methodology. In addition, changes in papaya pulp microstructure after HHP treatments and during the different phases of the in vitro digestion were evaluated with optical light microscopy. HPLC-DAD (LC-MS/MS (APCI+)) analyses revealed that HHP treatments increased the carotenoid content, obtaining the highest extractability in pulp of the Sweet Mary papaya variety treated at 350 MPa during 5 min (4469 ± 124 μg/100 g fresh weight) which was an increase of 269% in respect to the HHP-untreated control sample. The highest carotenoid extraction value within each papaya variety among all HHP treatments was observed for (all-E)-lycopene, in a range of 98–1302 μg/100 g fresh weight (23–344%). Light micrographs of HHP-treated pulps showed many microstructural changes associated to carotenoid release related to the observed increase in their content. Carotenoids and carotenoid esters of papaya pulp submitted to in vitro digestion showed great stability; however, their bioaccessibility was very low due to the low content of fatty acids in papaya pulp necessary for the micellarization process. Further studies will be required to improve papaya carotenoid and carotenoid ester bioaccessibility.

Development of an antimicrobial photodynamic poly(3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation

In this study, a packaging film based on aloe emodin (AE)-incorporated poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) was developed. The film can inactivate contaminated bacteria through the photoactivation of aloe emodin under blue light (400 nm–500 nm). The fabrication process and key factors affecting the performance of the material were investigated. The results showed that the film exhibited high bactericidal effect against Escherichia coli with 4.7 ± 0.2 log reduction at the AE:PHBV ratio of 540.48 μg/g, and radiant fluence of 21.6 J/cm2. The addition of AE did not affect water contact angle, mechanical properties, and microscopic structure of the film. However, slight reduction in antimicrobial activity was observed after repeated treatments. The film was also tested on selected food surfaces including fresh-cut papaya, pork bologna, and epidermis surface of pork belly with noticeable bacterial inactivation. The developed film can be used as a novel active packaging material for food preservation.

Papaya ripeness and post-harvest storage conditions affect growth, survival and death kinetics of Salmonella and spoilage organisms

The purpose of this study was to determine the effect of papaya ripeness level (0, 25, 50, 75 and/or 100 %) and post-harvest storage conditions (i.e., Temperature: 4, 12 and 21 °C, and RH: 55 and 90 %) on the survival kinetics of Salmonella spp., and spoilage organisms. In addition, the effect of test conditions on the physico-chemical properties of fresh-cut papayas was also determined. Maradol papayas of different commercial ripeness levels were cut into 3 cm2 cubes either with or without a peel. The samples were spot inoculated with 25 μL of nalidixic acid adopted Salmonella spp (4-strain) to achieve 4–5 log CFU g−1. The inoculated samples and uninoculated controls were stored in an environmental chamber for up to 14 d. Papaya ripeness level in combination with storage temperature and RH have shown to affect Salmonella survival on both fresh-cut papaya and papaya peel. Increasing the fruit ripeness level from 0 to 100 %, storage temperature from 4 to 21 °C and RH from 55 to 90 % increased the log survival. Samples at low ripeness levels showed slower growth of yeast and molds compared to samples at higher ripeness levels. Ripeness levels also showed an effect on the total soluble solids content of fresh-cut papaya during the storage. Based on these findings, papaya ripeness level in combination with post-harvest storage conditions need to be considered to maximize the microbiological safety while maintaining the quality.

Fate of Salmonella spp. in fresh-cut papaya (Carica papaya L.) at different storage temperature and relative humidity

Salmonella has been a recurring issue in the papaya industry. The purpose of this study was to determine the effect of post-harvest storage conditions on the growth kinetics of Salmonella in fresh-cut papaya. Papaya samples were spot inoculated with nalidixic acid adopted Salmonella spp (4-strain) at 4–5 log CFU/g and then stored in an environmental chamber at six different temperature (4, 12 and 21 °C) and relative humidity (55 and 90%) combinations for up to 14 days. The levels of Salmonella and the changes in pH, TSS, color, and water activity of papaya were determined. Increasing the storage temperature from 4 to 21 °C and RH from 55 to 90% increased the log survival. However, no significant effect (P > 0.05) of RH was observed when the samples were stored either at 12 or 4 °C for 14 days. Both Baryani-Roberts (R20.794–0.975) and Biphasic models (0.793–0.975) best fitted the experimental data at the tested storage conditions. Salmonella showed a maximum growth rate ranging from −0.0207 to 0.0632 (1/h) and the highest growth rate was observed at 21 °C and 90% RH. These findings demonstrate that better control over storage temperature and RH is critical to mitigate the risk of Salmonella in papaya.

Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya

Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.

High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit

High hydrostatic pressure (HHP) has previously induced de novo carotenoid (provitamin A) biosynthesis in papaya fruit tissue, possibly as a response to the oxidative stress. Papaya is also an excellent source of other vitamins, such as tetrahydrofolate (THF), its derivatives (folates, vitamin B9), and ascorbic acid (vitamin C). This work evaluated the immediate effects of HHP treatments (50–400 MPa for 3–60 min) on folate and ascorbic acid contents of fresh-cut papaya fruit. Folates and ascorbic acid were characterized by high-performance-liquid-chromatography with electrochemical and diode-array detections (HPLC-EC and DAD, respectively). Ascorbic acid levels increased in all conditions (4–28%) when compared with non-treated controls. 5-Methyl-THF (5-CH3-THF) (73%) and THF (22%) were the main folate species present in papaya fruit. HHP treatments increased 5-CH3-THF and total folate contents by 35% and 25%, at lower (50–100 MPa) and higher (400 MPa) pressures for 30 min, respectively. Folate molecule contains a glutamyl tail, involved in its function as a cofactor, tissue localization, and stability. 5-CH3-THF from papaya fruit exists with a very long polyglutamyl tail (Glu1–17). Both pressure and time increased concentrations of 5-CH3-THF Glu1 species (up to 250%), mainly at the 100 and 400 MPa/30 min conditions, whereas the polyglutamyl forms (Glu2–17) were not affected. Results documented, for the first time, that specific HHP treatments can positively modulate accumulation of vitamins B9 and C in papaya fruit.

Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl2 also reduces the ripening rate and loss of color without altering the product’s sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C∗ value thanks to K carrageenan and sodium alginate.