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Minimization of Postharvest Losses of Papaya Through Improve Postharvest Practices

M. M . Molla
SSO
Senior Scientific Officer, Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

M. N. Islam
PSO
Principal Scientific Officer,Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

An experiment was conducted to improve the postharvest practices of papaya for minimizing postharvest loss. Papayas were treated with tap water, 200 ppm NaOCl for five minutes, hot water dip at 45-50 ^oC for 20 minutes, hot water + sodium hypochlorite. After treatment fruits were packed by wrapping individual fruit, wrapping + packaging in plastic crate, plastic crate with no wrapping, corrugated fibre board carton with wrapping and corrugated fibre board carton with no wrapping. Papaya without washing and packaging or wrapping was used as control treatment. Papaya fruits treated with different postharvest treatments showed better quality compared to control treatment (without wash and unpackaged). Wrapping of individual fruit with newspaper was very effective in reducing the incidence of postharvest diseases, physiological weight loss and bruising. Packaging in plastic crate significantly reduced the physical damage of papaya. Thus, shelf life of papaya could be extended up to 6 days through dipping the fruit in hot water with sodium hypochlorite and packed in plastic crate with wrapping.

Keywords: Postharvest treatment, Packaging, Shelf life, Quality, Papaya

Location: Joydebpur, Gazipur

Start Date: 10-06-2010

End Date: 15-08-2010

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To improve the existing postharvest practices for minimizing the postharvest losses and diseases of papaya.

Methodology:

Papaya fruits were harvested when 5 to 10% of the surface area turned to yellowish from green. After harvest, the fruits were carried out into packing house sorting and grading. Papayas with uniform size, shape and colour were selected. Papayas were treated with tap water, 200 ppm NaOCl for five minutes, hot water dip at 45-50^oC for 20 minutes, hot water + sodium hypochlorite. After applying treatment, fruits were packed by wrapping individual fruit, wrapping + packaging in plastic crate, plastic crate with no wrapping, corrugated fibre board carton with wrapping and corrugated fibre board carton with no wrapping. Papaya without washing and packaging or wrapping was used as control treatment. After hot water treatment, the fruits were quickly cooled. In case of packaging, the fruits were placed in single layers into corrugated fibre board cartons and white coloured plastic crates. Each corrugated fibre board carton or plastic crate contains 4 to 5 numbers of fruits. Then the treated fruits were loaded in truck both improve and traditional system. Both improve and traditionally carried fruits were taken in arathdar house in Sadarghat, Dhaka. Then the fruits were opened among the arathdars for visual observation of physical damage and bruising. Then the fruits were stored for storage studies. During the storage, fruits were individually inspected after 2nd and 8th days storage to record shelf life (days), physiological loss in weight (%) and disease incidence (%).

Source of Information: BARI Annual Report 2010-11

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 30000/

Total Budget (Tk.) : 30000/

Achievement/Findings:

Wrapping of individual fruit with newspaper was very effective in reducing the incidence of postharvest diseases, physiological weight loss and bruising. Packaging in plastic crate significantly reduced the physical damage of papaya. Therefore, the shelf life of papayas could be extended up to 6 days through dipping the fruit in hot water with sodium hypochlorite and packed in plastic crate with wrapping.

Knowledge Management: Report/Proceedings