Quality changes of fresh-cut papaya (Carica papaya Cv. Eksotika II) at ripening index 4, 5 and 6 using icing method

Subha Munusamy, (2008) Quality changes of fresh-cut papaya (Carica papaya Cv. Eksotika II) at ripening index 4, 5 and 6 using icing method. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This research was conducted to determine the quality changes of fresh-cut papaya (Carica papaya cv Eksotika II) processed at different ripening index. Freshly harvested papaya samples at index 4, 5 and 6 were minimally processed and stored with ice cubes to maintain low temperature at 2±2°C in a covered polystyrene box for 8 days. The results showed that the stored fresh-cut papaya slices had high percentage of weight loss, reduced firmness and visual appearance compared to the control. The different ripening stages at cutting showed significant effects on weight loss, total soluble solid concentration, total titratable acidity and firmness. Ripening index 4 showed the lowest percentage weight loss, higher firmness and lowest percentage total titratable acidity. Storage duration indicated a significant effect on all the parameters. Based on sensory evaluation conducted, the ripening index 6 remained marketable for up to 2 days of storage only. Chemical and physical analysis showed that fruits at ripening index 4 and 5 remain marketable up to 4 days of storage. Therefore, this research recommends ripening index 4 as a suitable stage for fresh-cut processing of papaya in maintaining quality and to prolong the shelf life of fresh-cut.

Item Type: Academic Exercise
Uncontrolled Keywords: fresh-cut papaya, ripening index, quality changes
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: SCHOOL > School of Science and Technology
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 01 Aug 2016 01:38
Last Modified: 13 Nov 2017 02:45
URI: http://eprints.ums.edu.my/id/eprint/13708

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