Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers

• Published in: Journal of food science and technology Vol. 51; no. 12; pp. 3918 - 3925
• Main Authors: Jayathunge, K. G. L. R., Gunawardhana, D. K. S. N., Illeperuma, D. C. K., Chandrajith, U. G., Thilakarathne, B. M. K. S., Fernando, M. D., Palipane, K. B.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.12.2014; Springer Nature B.V
• Subjects: Acidity; Acids; Analysis; Carbon dioxide; Chemical properties; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Experiments; Food packaging; Food preservation; Food processing industry; Food Science; Fruits; Hydrogen peroxide; Nutrition; Original; Original Article; Packaging; Physiology; Polyvinyl chloride; Raw materials; Studies; Papaya; Minimal processing; PVC trays; Maturity
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-013-0952-8

Papaya cubes at maturity stages, 5–45 % yellow (more green than yellow) and 55–80 % yellow (more yellow than green) were washed with 5 % H 2 O 2 , drained and packaged in PVC trays having five, seven and ten micro-perforations and stored for 19 days. PVC trays with 3 mm diameter punch holes were used as the control. Based on physico-chemical properties, optimum maturity for papaya and micro-perforation level of PVC trays were determined. Effectiveness of citric acid in prevention of browning was also tested. Firmness and TSS changed significantly, on day 19. O 2 , CO 2 and C 2 H 4 concentration changed 2.4 to 4.2 %, 23.4 to 5.9 %, and 0 to 0.13 % respectively, from day 3 to 19. pH and titratable acidity did not change significantly throughout the storage. Pretreated papaya cubes, packaged in PVC trays with ten micro-perforations, kept under 4 °C had storage lives of 19 days.