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Cutting shape and storage temperature affect overall quality of fresh-cut papaya cv. 'Maradol'.

Author(s) : RIVERA-LÓPEZ J., VÁSQUEZ-ORTIZ F. A., AYALA-ZAVALA J. F., et al.

Type of article: Article

Summary

The effect of cutting shape (cubes or slices) and storage temperatures (5, 10 and 20°C) on overall quality of fresh-cut papaya were investigated. CO2 production, colour, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, b-carotene, and antioxidant capacity were evaluated as a function of shelf life. CO2 production was high on day 0 for cubes and slices with an average of 150 and 100 ml/kg.h, respectively. Storage temperature did not affect colour changes; however, lower temperatures prevented loss of firmness. Fresh-cut papaya stored at 20°C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b-carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 and 5°C had a shelf life of 1 day and 2 days longer than cubes, respectively.

Details

  • Original title: Cutting shape and storage temperature affect overall quality of fresh-cut papaya cv. 'Maradol'.
  • Record ID : 2006-1882
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 7
  • Publication date: 2005/09

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