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Chemical Changes During Storage of Papaya as Influenced by Different Postharvest Treatments

M.B. Mia
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

M.F. Mondal
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

T. Hague
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The present study was conducted at the laboratories of the Department of Horticulture and the Department of Biochemistry of Bangladesh Agricultural University, Mymensingh during the period of February to July 2003. The effect of different postharvest treatments such as wax coating, CaCl2, Benlate, Dithane M-45, perforated polythene bag and un-perforated polythene bag were studied to evaluate the pattern of chemical changes during storage of two papaya varieties namely, Shahi and Ranchi during storage and ripening. Among the chemical parameters like titratable acidity, vitamin C and ash content declined rapidly in untreated fruits but slowly in treated fruits, while total soluble solids, pulp pH, sugar content (reducing, non-reducing and total) increased steadily in treated fruits but sharply in untreated fruit during storage and ripening.

Keywords: Papaya, Storage, Chemical changes, Vitamin C

Location: Department of Horticulture and the Department of Biochemistry of Bangladesh Agricultural University, Mymensingh during the period of February to July 2003

Start Date: 00-02-2003

End Date: 00-07-2003

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

The study was undertaken to investigate the pattern of chemical changes during storage and ripening the varieties Shahi and Ranchi.

Methodology:

The experiment was carried out at the Laboratories of Horticulture and Biochemistry Departments of Bangladesh Agricultural University, Mymensingh during the period from February to July 2003. The maximum and minimum temperature experienced in the storage room were 29° C and 21°C and relative humidity ranges from 60% to 90%, recorded using a Digital Thermohygrometer. Shahi and Ranchi papaya were collected from the papaya - growers of Kaliakoir in Gazipur. One hundred sixty eight unblemished and uniform fruits in size, shape and colour were harvested manually from each of the plant of the varieties Shahi and Ranchi. The storage treatments used in the experiment were sequentially assigned to the collected fruits. After the application of treatments, the fruits were kept on a brown paper which was previously laid out in completely randomized design with three replications and placed on the laboratory floor at ambient conditions. The postharvest treatments were control (T0), wax coating (Ti), use of calcium chloride (CaCl2 @ 4% for 5 minutes) (T2), Benlate (T3), Dithane M-45 (T4), perforated polythene bag (T5) and un-perforated polythene bag (T6). Duringstorage the fruits were analyzed at four stages of ripening. Titratable acidity and vitamin C (Ascorbic acid) of papaya pulp were determined by the method of Ranganna (1979) ash content were determined by the method of Yadava et a/. (1982), total sugar was determined colorimetrically by the anthrone method (Jayararnan, 1981) and reducing sugar by Dinitrosalicylic (DNS) acid method (Miller, 1972). The total soluble solids (TSS) were determined by a hand refractometer. pH of the fruit pulp was determined with the help of pH meter. The collected data were statistically analyzed by analysis of variance method. The mean of different parameters was compared by LSD as described by Gomez and Gomez (1984).

Source of Information: J. Bangladesh Agril. Univ. 2(2): 211-220, 2004 ISSN 1810-3030

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Achievement/Findings:

Among the chemical parameters like titratable acidity, vitamin C and ash content declined rapidly in untreated fruits but slowly in treated fruits, while total soluble solids, pulp pH, sugar content (reducing, non-reducing and total) increased steadily in treated fruits but sharply in untreated fruit during storage and ripening

Knowledge Management: Journal