Articles
STORABILITY OF PAPAYAS UNDER REFRIGERATED AND CONTROLLED ATMOSPHERE
Article number
269_48
Pages
375 – 386
Language
Abstract
A storage trial was conducted on papayas of the variety Tainung No. 1 grown in Trinidad and Tobago, with a view to evaluating an appropriate post-harvest system for such fruits.
Papayas were harvested at the colour break stage, washed, hot water dipped (48°C – 20 min.) treated with Benlate at 52°C for 2 minutes and air dried before storage at 16°C. Four groups of fruits were either untreated, waxed, treated with a Nutri-save film or packaged in stretch-film before being refrigerated, while two groups of waxed and untreated fruits were kept in controlled atmosphere conditions (1.5–2.0% O2 and 5% CO2, 16°C).
Papayas were harvested at the colour break stage, washed, hot water dipped (48°C – 20 min.) treated with Benlate at 52°C for 2 minutes and air dried before storage at 16°C. Four groups of fruits were either untreated, waxed, treated with a Nutri-save film or packaged in stretch-film before being refrigerated, while two groups of waxed and untreated fruits were kept in controlled atmosphere conditions (1.5–2.0% O2 and 5% CO2, 16°C).
Papayas packaged in stretch-film and stored in a modified atmosphere as well as untreated fruits stored in controlled atmosphere exhibited good storage potential for up to 29 days.
This can be compared to untreated fruits stored at 16°C which were unacceptable after approximately 17 days in storage.
Authors
R. Maharaj, C.K. Sankat
Keywords
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