Effect of the temperature and duration of storage on quality characteristics of fresh-cut papaya fruit

• 第一著者: Sharma Arijenan
• フォーマット: Academic Exercise
• 言語: English
• 出版事項: 2008
• 主題: SB Plant culture
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/20361/1/Effect%20of%20the%20temperature%20and%20duration.pdf; https://eprints.ums.edu.my/id/eprint/20361/

Effects of storage temperatures (0 ± 2, 5 ± 2 and 10 ± 2 °C) and storage durations (1,2,3, 4 and 5 days) on the quality of fresh-cut papaya (Carica papaya Cv. Exotica II) were determined. Each stored fresh-cut papaya slices samples were compared with freshly cut papaya fruit slices (Control). The visual appearance, weight loss, firmness, total soluble solids, pH and total titratable acid were evaluated daily throughout the storage period. Sensory evaluation based on difference-preference testing involving 20 panelists was also carried out. Sweetness, texture, taste, aromatics, juiciness and overall acceptability was determined using a defined hedonic score. Fresh-cut papaya slices stored at lower temperatures (0 ±2 and 5f2 °C) showed better visual appearance, reduced weight loss and high firmness. Storing fresh-cut papaya at 10 ± 2 °C was not suitable due to the poor visual appearance that limits its marketability, excessive loss of water and dramatic loss of firmness. There were no significant effects of storage temperatures on the total soluble solids, pH and total titratable acid. However, the changes in these chemical properties were significantly affected by storage durations. Sensory evaluation indicated that the fresh-cut slices stored at 10 ±2 °C were preferable for consumption. The storage duration did not significantly influence the changes in sensory qualities.