Effect of cut-type on quality of minimally processed papaya

• Autores: A Carla SJ Argañosa, M Filomena J Raposo, Paula CM Teixeira, A.M.M.B. Morais
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 12, 2008, págs. 2050-2060
• Idioma: inglés
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• Resumen

  • BACKGROUND: This research was undertaken to study the effects of different cut-types (cube, parallelepiped, cylinder and sphere) on the quality and shelf-life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut-types of papaya indicated acceptable fresh-cut produce during 10 days of storage at 4 °C. The potential shelf-life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry