Optimization of packaging and storage conditions to enhance the chemical stability of osmotically dehydrated papaya (Carica papaya L.) cubes

Abstract

Papaya (Carica papaya L.) is a nutrient-rich fruit, rich in vitamins, minerals and antioxidants, contributing to health promotion and disease prevention. This study evaluates optimal packaging and storage conditions to maintain the color and quality of osmo-air dried papaya cubes. Various packaging materials, including low-density polyethylene (LDPE), high-density polyethylene (HDPE), brown paper bags and laminated aluminum pouches, were tested. Samples were stored at room temperature (20-25 °C) and refrigerated (0-5 °C) for three months, with monthly analyses conducted to assess changes in chemical composition and organoleptic qualities. Results indicated that samples in laminated aluminum pouches under refrigeration retained the highest ascorbic acid levels (17.35 mg/100 g). In contrast, samples stored at room temperature showed the highest acidity (0.12%). Additionally, significant increases in reducing sugars (from 47.15% to 51.40%) and total sugars (from 65.52% to 67.17%) were observed, while non-reducing sugars decreased (from 18.40% to 15.20%) over the storage period. The study conclude that refrigerated storage in laminated aluminum pouches effectively preserves the nutritional quality of osmo-air dried papaya cubes, particularly ascorbic acid levels. Optimal packaging and storage conditions significantly influence the chemical composition and overall quality of the fruit.