Using of calcium chloride and organic acid to prolong storage life and postharvest quality of shredded green papaya
P. Boonyaritthongchai, T. Puthmee, and S. Kanlayanarat
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
Postharvest degradation of minimally processed papaya limits the marketability of fruit. The effect of 0.5% CaCl2, 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% CaCl2 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 CaCl2 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% CaCl2 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. CaCl2 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 CaCl2 treatment. CaCl2 and organic acid treatment of shredded green papaya reduced the microbial within 6 days of storage life.