Effect of edible coating materials on shelf life of fresh cut papaya fruit under different storage conditions

Abstract

The present study was designed and conducted to increase the shelf life of fresh cut papaya cubes. The papaya fruit is the richest sources of antioxidant and nutrients such as Vitamin A (carotenes), vitamin C and flavonoids, vitamins-B, folate, pantothenic acid, minerals, potassium, magnesium and fiber. As the shelf life of peeled papaya is very less, to extend the shelf life of the papaya there is a need of new technologies. Edible coating is good alternatives and used as a barrier to minimize water loss. Edible coating made from carboxy methyl cellulose (CMC) and hydroxyl propyl methyl cellulose (HPMC) was used to preserve the quality of papaya product. The independent factors selected for coating of papaya cubes were, ratio of CMC and HPMC (1:0, 1:1, 0:1) and packaging materials (Aluminium foil and Cling wrap) were taken into account. The storage study of edible coated papaya cubes was carried out for 12 days in different conditions. The effect of independent variables on the responses like vitamin C, reducing sugar and storage lifewere analyzed at an interval of 4 days. The amount of ascorbic acid was found to be 41.55 to 24.75mg/100g and range of reducing sugar was obtained to be 3.49 to 4.1%.The maximum effect on storage life on papaya cubes was when coated with CMC and packed with aluminium foil. The best results on shelf life of papaya coated with CMC obtained 12 days while the shelf life of papaya packed with aluminium foil was found 11 days.