Effect of moringa based edible coatings to enhance quality and shelf life of papaya (Carica papaya L.)
The study investigated the efficacy of moringa based edible coatings as postharvest treatment to reduce disease incidence on papaya (Carica papaya L.) 'Papino' fruit during storage. Fruit were treated with prochloraz as well as moringa based chitosan (CN) of two levels (1.5 and 2%) and moringa based 1% carboxyl methyl cellulose (CMC). Treated fruit were stored in cold storage at 10°C for 21 days and fruits were then left outside at room temperature for 12 days to study the shelf life. Results showed that treated fruit with moringa based edible coatings showed significant reduction in ethylene production, respiration rate and mass loss. And further moringa based edible coatings displayed antifungal properties by suppressing fungal growth. In conclusion the moringa based edible coating can potentially be used by fruit industries and this would have a better preference than synthetic chemical as it has no safety concerns.
Mthembu, S., Tesfay, S.Z., Magwaza, L.S. and Mditshwa, A. (2020). Effect of moringa based edible coatings to enhance quality and shelf life of papaya (Carica papaya L.). Acta Hortic. 1299, 99-108
chitosan, carboxymethyl cellulose, prochloraz, quality, ripening