ABSTRACT
Quality Changes in Fresh-cut Papaya (Carica papaya L.) and
Mango (Mangifera indica L.) During Storage
Renee Allong
Experiments were conducted to investigate the suitability of papaya, cultivar
'Tainung #2' and 'Red Lady', and mango, cultivars 'Julie and 'Graham, a
fresh-cut products and to determine quality changes in fresh-cut fruits of the
cultivars during storage.
A hot water treatment of 48-50°C for 20 minutes was found to effectively
control fungal rots in papaya cultivars 'Tainung #2' and 'Red Lady'. Both
cultivars had acceptable eating quality at the postclimacteric stage after
approximately 4-5 days of storage at 22-24°C, which corresponded with 25-
40% yellow skin colour, firmness (penetration rate) 4.9-5.1 mm/sec, T
content 11-12°Brix.
When papaya fruits were sliced, fruits of Red Lady cultivar exhibited a greater
wound response with respect to CO2 and ethylene production rates and
development of flesh translucency than those of Tainung #2 cultivar.
Accordingly, Tainung #2 fruit had a longer shelf-life (6 day) than Red Lady
11
fruit (4 days) when stored at SoC and lO°C. Storage at SoC was recommended
for fresh-cut papaya fruit to effectively reduce microbial growth a well a
C02 and ethylene production rates. Fruits of the Tainung #2 cultivar wer
found to be more suitable for fresh-cut purposes.
In similar studies with mango fruit (cultivars Julie and Graham), it wa found
that half-ripe and firm-ripe mango fruit slices of both cultivars held at So and
lOoC had a longer shelf-life than that of mature-green mango lice of th
cultivars held at the same temperatures. For both cultivars, TSS content wa
approximately 9-12°Brix in mature-green fruit, 12-14°Brix in half-rip fruit
and 14-17°Brix in firm-ripe fruit. Early development of off-flav ur and
unacceptable appearance severely limited the use of mature-gr en mang
lices for fresh-cut purposes. Storage at SoC was recommended for fre h-cut
mango fruit to effectively reduce microbial growth, and CO2 and ethylene
production rate. Half-ripe and firm-ripe mango fruit slice of Julie and
Graham cultivars were found to be suitable for fresh-cut purpo es.
Key words: Renee Allong, Fresh-cut papaya, Fresh-cut mango, torage
postharvest quality, hot water treatment, Carica papaya L., Mangifera indi a
L.