EFFECT OF HOT WATER TREATMENTS ON QUALITIES OF SHREDDED GREEN PAPAYA DURING STORAGE PERIOD

K. Chareekhot, C. Wongs-Aree, P. Boonyaritthongchai, S. Kanlayanarat, C. Techavuthiporn
The objective of this study was to investigate effect of hot water treatments on quality changes of shredded green papaya during storage. The shreds prepared pre-treatments from green papaya fruit, were dipped in hot water at 25 (control), 50 and 60°C as a control for 1 min and then cooled with distilled water at 4C for 1 min. Excess water from treated shreds were removed by spinning in a machine. Shreds at 100 g were then packaged in 9×12 cm polyethylene bags for subsequent storage at 10°C for six days. The result indicates that hot water treatments at 50 and 60°C revealed a decrease in their respiration rates. The lower respiration rate was related to ethylene production, weight loss, and color changes. Especially, hot water treatment at 50°C could maintain shear force indicated by lowest water soluble pectin and polygalacturonase activity of shreds throughout the storage. Furthermore, hot water treatments at 50 and 60°C reduced total coliforms, aerobic plate count at initial three days of storage compared with control.
Chareekhot, K., Wongs-Aree, C., Boonyaritthongchai, P., Kanlayanarat, S. and Techavuthiporn, C. (2015). EFFECT OF HOT WATER TREATMENTS ON QUALITIES OF SHREDDED GREEN PAPAYA DURING STORAGE PERIOD. Acta Hortic. 1088, 389-393
DOI: 10.17660/ActaHortic.2015.1088.67
https://doi.org/10.17660/ActaHortic.2015.1088.67
hot water treatment, green papaya, shreds, quality
English

Acta Horticulturae