Effects of intermittent warming on quality of papaya fruit CV. Holland during storage

Name: Ongom, Alex Benjamin Lotto

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University. School of Agro-Industry. Technology Management of Agricultural Produces

Email : ask.library@mfu.ac.th

keyword: Papaya

LCSH: Papaya | Caricaceae

Classification :.LCCS: SB360.5

LCSH: Fruit -- Quality

LCSH: Fruit -- Storage

Abstract: Papaya (Carica papaya L.) fruit is one of the most important crops planted, consumed and marketed by tropical countries. In Thailand, papaya cv. Holland is one of the most popular commercial cultivars. Recently, the need of green and ripen Thai papayas for domestic and exported markets has been increased. Unfortunately this fruit has some limitations for exportation because it is sensitive to chilling temperatures (< 10°C) and may develop chilling injury (CI) symptoms such as surface pitting, scald, abnormal ripening and more sensitive to rot. In general, ripening of stored papayas at 15 or 20°C is normally developed after 3-6 days, depends on its maturity stage and storage condition. For ‘Holland’ papaya, it ripens rapidly under room temperature conditions (~30°C) after harvest that leads to deterioration in less than 3 days. Intermittent warming (IW) consists of exposing fruits to one or more cycles of warm temperature during the low temperature storage. This technique has been proved to reduce postharvest physiological disorders such as CI in several fruits such as peaches, nectarines, lime and lemon fruit, apples, tomatoes, pomegranates. Based on literature reviews, very limited information was reported on the physiological and biochemical quality changes for papaya fruits stored at chilling temperature with the practice of IW regime. This research aimed to investigate the effectiveness of IW treatments on quality of ‘Holland’ papaya fruit and the reduction of physiological disorders during low temperature storage. To verify this expectation, two experiments were carried out in the postharvest laboratory, Mae Fah Luang University in Chiang Rai, Thailand during 2016-2018. Experiment I. The effect of IW on storage quality of ‘Holland’ papaya fruit with the difference of 10°C between cold and warm temperature was tested comparing with the untreated fruits. The treatments were as follows: Treatment 1 and 2, the fruits were kept at 5°C (T1) and at 15°C (T2), respectively. The two IW conditions include, a single warming cycle (T3; IW1); fruit were stored at 5°C for 4 days and warmed at 15°C for 1 day then moved back to 5°C until the end of storage, and the two warming cycles (T4; IW2); the fruits were kept at 5°C for 4 days and warming for 1 day at 15°C and moved back again to 5°C for 4 days, then warmed at 15°C for 1 day after that stored at 5°C until the end of storage (20 days). Experiment II. The effect of intermittent warming on storage quality of papaya fruit cv. Holland with 15 degree difference (15°C) between cold and warm temperature was tested comparing with the untreated fruits. The treatments were as follows: Treatment 1 and 2, the fruit were stored at 5°C (T1) and at 20°C (T2) and under two IW conditions where the fruits were stored at 5°C for 4 days and warmed at 20°C for 1 day (one cycle; (T3; IW1)) and similar to T3 but with two cycles (T4; IW2) after that stored at 5°C until the end of storage (20 days). Evaluation on fruits physical, physiological and biochemical characteristics were carried out at 0, 5, 10, 15 and 20 days of storage for both experiments. For experiment I, weight loss of fruit in all treatments was lower than 1.2% throughout the storage period. However, there were no significant differences among fruits tested in this study. Fruit stored at 15°C, 80% RH had significantly (p < 0.05) higher in peel color changes (L*, a* values and Chroma) compared with other treatments at 5 or 10 days of storage. In contrast, the hue angle of the fruit stored at 15℃ was significantly (p < 0.05) lower than the fruit that were treated by other treatments at 5 and 10 days of storage. Total soluble solids (TSS) and titratable acidity (TA) revealed non-significant differences among treatments throughout the storage period. The fruit stored at 15°C had the highest vitamin C content of 34.3 mg 100 g-1 FW, but they could be stored for 10 days. There was no significant difference in the changes of chlorophyll content for all treatments within 10 days of storage. However, storing the fruit in these IW 1 and 2 conditions and also the control condition seemed to delay the loss of chlorophylls and increase in carotenoid content compared with the fruit stored at 15°C for 10 days. The fruit stored at 15°C showed the highest level of respiration and the highest ethylene production rate while the control fruit showed moderate levels. Under both IW conditions the respiration and ethylene production rates were suppressed up to day 9 and the rates increased after that. In terms of physiological disorder, the control fruits stored at 5°C could be kept for only 5 days as they expressed chilling injury (CI) index of CI scale > 2 (moderates symptoms) at 10 and 15 days of storage. The control fruit showed more severe CI symptoms (CI index > 3 = moderate to severe symptoms) at 20 days of storage. On the other hand the IW (1 and 2) fruits showed less severe CI symptoms during 20 days of storage. The CI indexes of the fruit stored under IW1 and IW2 condition were 1.8 and 0.8, respectively at 20 days of storage. Therefore this research summarized that storage using IW2 condition was best at reducing the severity of CI and retaining the quality of stored papaya fruits for 20 days. In experiment II. Weight loss in all storage conditions increased more than 3% during the entire storage period. Though there were significant differences among the different treatments. Fruit kept at 20℃, 80 % RH had significantly (p ˂ 0.05) higher skin color changes in terms of L*, a* values and Chroma, compared with other treatments within 5 days of storage. On the other hand, the hue angle of the fruit kept at 20℃ significantly (p ˂ 0.05) lower when compared to the other treatments at 5 days of storage corresponded with decline in flesh firmness from 52 to 19 Newton (N) compared with other treatments. Total soluble solids (TSS) and titratable acidity (TA) shown significant differences among treatments by the end of the storage period. In addition a significant increase in Ascorbic acid content of fruits kept at 20℃ were observed ranging from 11.9 to 16 mg.100g-1 FW, within 5 days of storage period. Significant differences were detected in the changes of chlorophyll content for all treatments within 5 -10 days of storage. However, keeping the fruit in these IW 1 and 2 conditions and at low temperature (control) could prolong the chlorophylls availability and compressed the increase in carotenoid content compared with the fruit stored at 20°C for 5 days. The fruit stored at 20°C presented the highest level of respiration production rate while the control fruit showed the lowest levels. In both IW conditions the respiration rate were higher relatively than control fruit and ethylene production rates were suppressed within day 4 and day 10 respectively, and the rates increased after that. Concerning physiological defect, the control fruits stored at 5°C could be kept for only 5 days as expected where they expressed chilling injury (CI) index of CI scale > 2 (moderates symptoms) at 10 and 15 days of storage. On the other hand the IW conditions (1 and 2) fruits presented less severe CI symptoms during 20 days of storage. The CI indexes of the fruit kept under IW1 and IW2 condition were 2.00 and 0.67, respectively at 20 days of storage. In this experiment II we could understood that; color development of papaya fruit cv. Holland during cold storage could be delay by IW treatments where fruits were stored at 5°C for 4 days then moved to 20°C for 1 day. IW (2 cycles) has proved the effectiveness in maintaining quality for 20 days, compared to experiment I. This effectiveness could be due to the difference between cold and warm temperature which was higher in experiment II by 15℃ that might reflected in better quality maintenance than experiment I.

Mae Fah Luang University. The Learning Resources and Education Media Center

Address: Chiang Rai

Email: library@mfu.ac.th

Name: Thamarath Pranamornkith

Role: Advisor

Email : ask.library@mfu.ac.th

Created: 2018

Issued: 2562

Modified: 2020-05-12

Issued: 2019-09-06

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis SB360.5 O588e 2018

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Technology Management of Agricultural Produces

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