Enhancement of quality parameters and shelf-life of papaya fruit (Carica papaya L.) by edible coating during storage and transportation
DOI:
https://doi.org/10.14719/pst.2024Keywords:
Aloe vera gel, Ascorbic acid, Chitosan, Papaya, QualityAbstract
The postharvest losses of papaya fruits are important concerns during storage, shipping and marketing; the causes of these postharvest losses include microbial infestation, temperature, inappropriate handling and other factors. Which can be decreased by using edible coatings that have enhanced quality and have a longer shelf life. The effects of three different coating materials-aloe vera gel, ascorbic acid and chitosan on the shelf life and qualitative parameters of papaya fruits that were maintained at room temperature for a period of 15 days were investigated. When compared to fruits that have not been coated, fruits that have been coated with aloe vera gel, ascorbic acid and chitosan retain the original values for all of the qualitative parameters, including total soluble solids (9.9), titratable acidity (0.670 %), ascorbic acid (67.125 100 g/mg), TSS: acid ratio (23.116 percent), total sugar (0.119 %), reducing sugar (24.570 %) and non-reducing. According to the findings of this investigation, the combination of aloe vera gel (50%), chitosan (1%) and ascorbic acid (1%) has the potential to lengthen the shelf life of papaya fruits while maintaining their nutritional qualities, which is significant for the purposes of commercial storage, transportation and sales.
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