Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes

Abstract

This research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.