Effects of Intermittent Warming on Quality of Papaya Fruit cv. Holland during Storage

Name: Alex B. L. Ongom

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

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Thamarath Pranamornkith

keyword: Chilling injury - Quality - Storage - Temperature

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Papaya

ThaSH: Papaya – Quality

ThaSH: Papaya – Storage

ThaSH: Temperature

ThaSH: Global warming

Abstract: Papaya (Carica papaya L.) is a tropical fruit grown widely in Thailand. However, the export volume is low which could be due to temperature mismanagement during storage and transportation that lead to low quality fruit. This research investigated the effects of intermittent warming (IW) on ‘Holland’ papaya during storage. Papayas with 25% peel yellowing were submitted to four conditions: untreated fruit stored at 5°C (control), 15°C, IW1 condition (5°C for 4 days then subjected to 15°C for 1 day, 1 cycle) and IW2 condition (5°C for 4 days and moved to 15°C for 1 day, 2 cycles) then stored at 5°C, 90% RH until the end of storage. The quality of papayas was evaluated periodically at 0, 5, 10, 15 and 20 days of storage. The results showed that weight loss of fruit in all treatments was lower than 1.2% throughout the storage period. Fruit stored at 15°C, 80% RH had significantly (p < 0.05) higher in peel color changes (L* and a* values) compared with other treatments at 5 and 10 days of storage. Total soluble solids and titratable acidity 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 kept for 10 days. The control fruit could be stored for only 5 days due to the unacceptable chilling injury (CI) index (>2) was observed since 10 days of storage. The more severity of CI symptoms for the control fruit developed quickly after that. In contrast, the quality of fruit stored under IW1 and IW2 were still acceptable with the CI index of 1.8 and 0.8, respectively at 20 days of storage. The IW2 treatment potentially reduced the severity of CI and retained storage quality of fruit for 20 days.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-14

Issued: 2021-10-14

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Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 166-171

eng

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