Effect of Low Oxygen Atmospheric on Quality and Physiological Responses of Fresh-cut ‘Red Maradol’ Papaya
P. Dankaew, S. Kanlayanarat and J. Poubol
Book of Abstracts, Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods, August 4-6, 2008, Radisson Hotel, Bangkok, Thailand.
2008
บทคัดย่อ
Effect of Low Oxygen Atmospheric on Quality and Physiological Responses of Fresh-cut ‘Red Maradol’ Papaya
The physiological responses of ‘Red Maradol’ papaya cubes were determined under a continuous flow of 1, 3, 5 and 21% O2 (Air) with N2 as balance atmosphere, at 10°C for 6 days. Decreasing O2 concentrations from 1 to 5% reduced respiration rate and ethylene production of the cubes. Water soaking increased during storage and was reduced by low O2 atmospheres compared with cubes kept in air atmosphere. The cubes from 1% O2 maintained a much higher contents of total soluble solid (TSS), titratable acidity (TA), vitamin C, and delayed loss of cube flesh firmness compared with the cube kept in 3, 5 and 21% O2. Cubes color was not significantly affected by different atmosphere treatment. Low O2 atmospheres could be used in controlled atmosphere storage of papaya cubes to maintain quality for at least 6 days at 10°C.