Calcium treatment to maintain quality of fresh cut ripe papaya
Charuwan Onbute; Khin Lay Kyu and Sirichai Kanlayanarat
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 255
2003
บทคัดย่อ
Calcium treatment to maintain quality of fresh cut ripe papaya
Fresh cut ripe papaya were dipped in solutions of 1.0% and 2.0% calcium chloride for different dipping times at 1 and 5 min and stored at 2°C for 15 days. The effect of calcium on physiological changes and quality of fresh cut ripe papaya were investigated. It was observed that fresh cut ripe papaya dipped in 2.0% calcium for 5 min retained the best quality, indicating decrease in pectinmethylesterase and polygalacturonase activities, loss of firmness and high sensory score and high calcium content in tissue during storage.