EFFECT OF HOT WATER TREATMENTS ON QUALITIES OF SHREDDED GREEN PAPAYA DURING STORAGE PERIOD
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 4C 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
hot water treatment, green papaya, shreds, quality