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Effect of Calcium Dips and Modified Atmospheric Packaging on Storage Behaviour of Papaya

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

M. M. Molla
SSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701

T. A. A. Nasrin
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701

M. A. Rahman
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

An experiment was conducted to determine the effect of calcium chloride and modified atmospheric packaging on storage behaviour of papaya. Papayas were harvested at 5% yellow skin colour stage, dipping in different concentrations (1 to 4%) of CaCl₂ solution and kept in 0.5 and 1% perforated polyethylene bag (25µ) or wrapping with newspaper. Papaya harvested at 5% yellow skin colour stage and dipping in 4% CaCl₂ solution had the highest shelf life of 8 days and scored higher marketability of 8.93 and 8.77, when kept in 25µ 1% perforated polyethylene bag or wrapping by newspaper and packed in CFB carton, respectively. Fruit quality was also found better in the above mentioned treatments on day 7 of storage at ambient condition.

Keywords: Calcium dips, Packaging, Shelf life, Quality, Papaya

Location: Joydebpur, Gazipur

Start Date: 01-11-2009

End Date: 28-11-2009

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To determine the effect of calcium dips and packaging in extending shelf life of papaya maintaining better quality.

Methodology:

The experiment was conducted at the Fruit Research Farm and laboratory of Postharvest Technology Section under Horticulture Research Centre of Bangladesh Agricultural Research Institute, Gazipur in November 2009. Papayas were harvested at 5% yellow skin colour stage and carried in the laboratory immediately. Three fruits were randomly chosen for each treatment combination. They were washed and dipped in 1, 2, 3 and 4% CaCl₂ solution for 15 minutes. The treated fruits were then kept in 0.5% and 1% perforated polyethylene bag (25µ thick), wrapped by newspaper and kept in CFB or unpackaged condition. Data on shelf life, physiological weight loss, decay percentage, marketability and physio-morphological quality were recorded. During the study period, minimum and maximum temperature of the laboratory was 27.2 and 32.5 °C while minimum and maximum relative humidity were recorded 78% and 88%, respectively.

Source of Information: HRC Annual Report 2009-10, BARI

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 25000/

Total Budget (Tk.) : 25000/

Achievement/Findings:

Papaya dipping in 4% CaCl₂ solution and packed in 25µ thickened 1 % perforated polypropylene bag or wrapping with newspaper and kept in CFB cartoon had higher shelf life of 7.63 and 8 days compare to that of without dipping and non-packaging conditions. Fruit retained higher marketability and better physioco-chemical quality.

Knowledge Management: Report/Proceedings