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Research Article Open access CC BY 4.0

Studies on the Effect of Different Packaging and Coating Treatment on Shelf Life of Papaya (Carica papaya L.)

Kali Charan, Saket Mishra, Shashi Kant Ekka, Sunil Manikpuri

International Journal of Environment and Climate Change · pp. 370–383 · Published 25 May 2023

10.9734/ijecc/2023/v13i81963

Abstract

During the academic years, 2023-2024, a study was carried out at the Post Harvest Laboratory, Department of Horticulture, NAI, SHUATS, Prayagraj (U.P.). The experiment used a Completely Randomized Design with 9 treatments and three replications of different materials such as Honey, Paraffin wax, LDPE Polythene Wrap and KMnO4. The main objective of the experiment was to evaluate the influence of different coating materials on its physical, quality & organoleptic attributes on its shelf-life. According to the results of the current study, Treatment T8 [KMnO4 (0.1%) + LDPE Polythene Wrap] had the best effects on physical attributes like [0.45 (3 days), 1.25 (6 days), 8.86 (9 days) and 12.12 (12 days)] % physiological weight loss %, [6.45 (3 days), 4.98 (6 days), 3.39 (9 days) and 2.41 (12 days)] kg/cm2 fruit firmness with peel, [5.84 (3 days), 3.8 (6 days), 2.73 (9 days) and 1.5 (12 days)] kg/cm2 fruit firmness without peel, [0.00 (3 days), 0.00 (6 days), 4.94 (9 days) and 23.46 (12 days)] % spoilage and 12.1 days shelf life. It also had significant effects on quality attributes like [7.45 (3 days), 9.12 (6 days), 11.15 (9 days) and 12 (12 days)] ºBrix TSS, [2.25 (3 days), 3.12 (6 days), 4.44 (9 days) and 5.34 (12 days)] pH, [4.46 (3 days), 3.56 (6 days), 2.27 (9 days) and 1.17 (12 days)] % acidity, [4.35 (3 days), 5.85 (6 days), 7.45 (9 days) and 8.27 (12 days)] % Reducing Sugar %, [0.50 (3 days), 1.22 (6 days), 2.12 (9 days) and 2.45 (12 days)] % non-Reducing Sugar %, [4.88 (3 days), 7.13 (6 days), 9.68 (9 days) and 10.85 (12 days)] % Total Sugar %, [34.26 (3 days), 48.12 (6 days), 58.22 (9 days) and 67.41 (12 days)] mg/100g ascorbic acid. Organoleptic attributes like [8.63 (3 days), 9.00 (6 days), 8.66 (9 days) and 7.29 (12 days)] colour and appearance, [9.00 (3 days), 8.85 (6 days), 8.00 (9 days) and 7.25 (12 days)] taste and flavour, [9.00 (3 days), 8.70 (6 days), 8.16 (9 days) and 7.75 (12 days)] aroma and [9.00 (3 days), 9.00 (6 days), 8.67 (9 days) and 7.57 (12 days)] texture were also found best under Treatment T8 [KMnO4 (0.1%) + LDPE Polythene Wrap].

Carica papaya L. honey KMnO4 LDPE polythene wrap organoleptic, papaya paraffin wax physical quality

References (7)

  1. 1 Statistical Methods For Agricultural Workers [DOI]
  2. 2 Edible Coatings for Fresh-Cut Fruits [DOI]
  3. 3 POST HARVEST HANDLING, MARKETING AND ASSESSMENT OF LOSSES IN PAPAYA [DOI]
  4. 4 Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch) [DOI]
  5. 5 Effect of Waxing and Potassium Permanganate on Quality and Shelf-Life of Mango Fruits
  6. 6 INFLUENCE OF ETHYLENE ABSORBER ON SHELF LIFE OF PAPAYA [DOI]
  7. 7 Study of production and marketing of papaya in Varanasi district of Uttar Pradesh [DOI]

Cited by 2

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