Effect of edible coatings on the physio-chemical and antioxidant quality ofpapaya fruits during low temperature storage
DOI:
https://doi.org/10.24154/jhs.v21i1.4047Keywords:
Papaya, polysaccharides, shelf-life, spoilage, surface coatingAbstract
An experiment was carried out using edible coatings viz., carboxymethyl cellulose (CMC), chitosan, gum arabica and sodium alginate, to extend the postharvest life of papaya fruits. Among the different edible coatings employed, CMC 1% allowed papaya fruits to be stored for 20 days under cold storage condition (15±1oC). Integration of CMC with low-temperature storage delayed the ripening rate and greatly conserved fruit quality by two-fold reduction in the rates of ethylene evolution, respiration, and physiological weight loss. At the end of storage period, CMC coated papaya fruits had superior marketable fruit quality parameters, including total sugars (10.22%), titratable acidity (0.25%), ascorbic acid content (51.36 mg/100 g) and antioxidant activity (13.08 mg AEAC/100 g) with the highly favorable sensory properties up to 20 days. Our findings enabled the extension of the postharvest shelf life of papaya fruits, allowing them to reach consumers with good sensory qualities.
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Copyright (c) 2026 M Pavankumar, D.V. Sudhakar Rao, S.V. R. Reddy, K.S. Shivashankara, C. Vasugi, P. Preethi, S. Sriram (Author)
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