Effects of chemical treatments on fresh-cut papaya

Abstract

Four treatments (control, 0.1% cinnamaldehyde, 0.75% calcium chloride and combination of 0.1% cinnamaldehyde and 0.75% calcium chloride) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-cut papaya (Carica papaya L.). Papaya slices were packed and covered with polypropylene film, stored at 5 °C; and evaluated after 1, 3, 6, 9, 12, and 15 days for microbiological and physicochemical changes. A sensory evaluation was performed at 1, 3, 6, 9, and 12 days. There was no occurrence of Salmonella, Escherichia coli or psychotropic bacteria. The cinnamaldehyde alone and a combination of cinnamaldehyde and calcium chloride treatments yielded better control of the total coliforms. The combination treatment decreased the CO2 concentration and increased the maintenance of papaya firmness. All the treatments had acceptability. The combination treatment was the most effective treatment for flavor, taste, and preservation until day 12.

Keywords: Carica papaya; Chemical processing; Fresh-cut fruits; Sensory analysis; Shelf life.