Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya |
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| Institution: | 1. National Council of Research of Italy, Institute of Sciences of Food Production, Traversa La Crucca, 3, loc. Baldinca, Li Punti, 07100 Sassari, Italy;2. Agricultural University of Athens, Laboratory of Agricultural Structures, 75 Iera Odos, Athens 11855 Greece;3. National Research Council, Institute of Polymer Chemistry and Technology, c/o Comprensorio Olivetti, Fabbr. 70, Via Campi Flegrei 34, 80078 Pozzuoli, Naples, Italy;1. Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain;2. PASAPTA, Universidad CEU-Cardenal Herrera, 46113 Moncada, Valencia, Spain;3. IVIA - Fundación AGROALIMED, 46113 Moncada, Valencia, Spain;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;3. Department of Microbiology, Faculty of Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;4. Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia;2. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131, Karlsruhe, Germany;3. Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran;4. Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil;5. Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;4. Jiangsu First Farm Technology Co., Changzhou, Jiangsu, China |
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| Abstract: | The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5 °C. Fresh-cut papaya were dipped in a solution of calcium chloride (1% w/v) and citric acid (2% w/v), packed in an atmosphere of 5% O2, 10% CO2, 85% N2 and stored at 5 °C for 25 days. Physico-chemical analysis (package atmosphere, weight loss, pH, total soluble solids, firmness and color) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. Significant differences were found among the chemically treated and non-treated fresh-cut papaya in all the parameters considered. Chemical treatment followed by MAP, showed the best results among the treatment in terms of retaining sensory and quality characteristics and extending the shelf-life of 25 d for fresh-cut papaya. |
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| Keywords: | Fresh-cut papaya Calcium chloride Citric acid Modified atmosphere packaging |
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