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Physico-chemical Characteristics and Shelf Life of Papaya as Influenced by Fruit Maturity and Packaging Techniques

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
SSO
Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

G. H. Ghosh
PSO
Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

M. A. J. Bhuyan
Director
Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

An experiment was conducted to study the effect of fruit maturity and packaging techniques on postharvest quality and shelf life of papaya in the laboratory of Postharvest Technology Section, HRC, BARI, Gazipur in November 2008. Papaya harvested at different maturity based on skin colour, washed with chlorine and packed in perforated polyethylene bag, partially vacuum sealed polyethylene bag, sealed polyethylene bag with 3g KMnO₄ and CFB carton followed by wrapping with newspaper. Papaya harvested at 5 to 25% yellow skin colour stage had the highest shelf life of 6.45 days and secured higher scored of 8.47 and 8.35 for marketability when packed in 60µ 0.5% perforated polyethylene bag or wrapping by newspaper and packed in CFB carton, respectively. Physico-chemical characteristics were also found better in the abovementioned treatments at the end of 7 days storage at ambient condition.

Keywords: Maturity indices, Packaging, Postharvest quality, Shelf life, Papaya

Location: Joydebpur, Gazipur

Start Date: 00-11-2008

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To determine the optimum stage of harvesting accordingly with subsequent packaging of papaya for extending shelf life maintaining better quality.

Methodology:

The experiment was conducted in the Fruit Research Farm and laboratory of Postharvest Technology Section under Horticulture Research Centre of Bangladesh Agricultural Research Institute, Gazipur in November 2009. Fully matured papayas were selected and tagged on the plant based on uniform size and shape. Three fruits were selected for each treatment. Then the fruits were harvested at different stage of maturity and carried in the laboratory immediately. The harvested fruits were laid down on the laboratory desk for liberating field heat for 2 hours. Then they were washed, cleaned and disinfected with 200 ppm chlorinated water prepared from 0.1% sodium hypochlorite. The disinfected fruits were kept in different packaging materials and stored at ambient condition. Data on shelf life, physiological weight loss, decay percentage, marketability and nutritional attributes were recorded. During the study period, minimum and maximum temperature of the laboratory was 27.2 and 32.5⁰C while minimum and maximum relative humidity were recorded 78% and 88%, respectively.

Source of Information: BARI Annual Report 2008-09

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 25000/

Total Budget (Tk.) : 25000/

Achievement/Findings:

Papaya harvested at 5% yellow skin colour and packed in 60µ 0.5 % perforated polypropylene bag or wrapping with newspaper and kept in CFB cartoon had higher shelf life. It retained higher marketability and better nutritional quality when harvested at 5% to 25% yellow skin colour and packed in 60µ 0.5 % perforated polypropylene bag or wrapped by newspaper and kept in CFB cartoon.

Knowledge Management: Report/Proceedings