PHYSICO-CHEMICAL RESPONSE OF PAPAYA TO WAXING
The physico-chemical response of papaya cv. exotica to waxing was studied. Fruits were classified into six different stages of maturity. Two types of coating materials namely Samperfresh (in the concentration of 0.65%, 1% and 1.4%) and a polyethylene wax emulsion (in the concentration of 1:2, 1:4 and 1:6; wax:total volume with water) were used for the study. Fruits were stored at 10°C and the parameters examined were weight loss, general appearance (diseases and shrinkage), hardness of flesh, brix, pH, titratable acidity and sensory properties. Results indicated that surface coating prevented mositure loss from fruits at the immature green (M1), mature green (M2), green (G) and quarter-ripe (¼R) stages. Samperfresh used at 1% level was best in reducing moisture loss. The Brix values of coated fruits showed an increasing trend during storage. For fruits at the half-ripe (½R) and three quarter-ripe (¾R) stages the increase in Brix values was accompanied by increase in acidity and softening of fruit tissues.
Yusof, S. and Salleh, M. (1992). PHYSICO-CHEMICAL RESPONSE OF PAPAYA TO WAXING. Acta Hortic. 292, 223-230