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Effects of Postharvest Treatments on Physico-chemical Properties and Shelf Life of Papaya

Dr. Md. Kamrul Hassan
Professor
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202Bangladesh

Abstract/ Executive Summary:

The present research was undertaken to reduce postharvest loss of papaya by manipulating normal pattern of postharvest physiology and by minimizing microbial spoilage. An experiment comprised eight postharvest treatments, namely thin plastic film wrap, low temperature storage (15ºC), hot water treatment, modified atmosphere packaging (MAP) with or without perforations, MAP with KMnO₄ and paraffin coating. The longest shelf life (20 days) was recorded in fruits wrapped with thin plastic film. Another experiment was conducted to find out non-chemical alternatives for shelf life extension of papaya, where the longest shelf life (9.33 days) was recorded in fruits treated with garlic extract followed by garlic tablet solution (8.75 days), whereas the shortest shelf life (5.92 days) was observed in the control fruits. Another experiment examined the effects of low temperature regimes for long-term storage of papaya. Results revealed that the longest shelf life (26.00 days) was recorded in fruits held at 10°C, whereas the shortest shelf life (11.00 days) was obtained in control fruits. However, fruits held at 10°C failed to ripe properly after bringing out from storage. Nonetheless, the shelf lives of fruits held at 15 and 20°C were significantly extended, and were 20.83 and 16.71 days, respectively. Another striking result of the present project was that papaya fruits harvested with peduncle had significantly longer shelf life than the desapped fruits, and which result could be possibly due to the retention of latex inside the fruits. It was assumed that papaya latex contained enormous amounts of antimicrobial compounds which might have inhibited fungal infection and hence prolonged shelf life. These findings also have commercial implications in the extension of shelf life through the exploitation of natural defense mechanism of papaya.

Keywords: Postharvest, Physico-chemical properties, Shelf life, Papaya

Location: BAU,Mymensingh

Start Date: 00-00-2011

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

1.To estimate post harvest loss of papaya in Bangladesh

2. To identify the effects of post harvest treatments on physico-chemical properties.

Methodology:

An experiment comprised eight postharvest treatments, namely thin plastic film wrap, low temperature storage (15ºC), hot water treatment, modified atmosphere packaging (MAP) with or without perforations, MAP with KMnO₄ and paraffin coating. The longest shelf life (20 days) was recorded in fruits wrapped with thin plastic film. Another experiment was conducted to find out non-chemical alternatives for shelf life extension of papaya, where the longest shelf life (9.33 days) was recorded in fruits treated with garlic extract followed by garlic tablet solution (8.75 days), whereas the shortest shelf life (5.92 days) was observed in the control fruits. Another experiment examined the effects of low temperature regimes for long-term storage of papay

Source of Information: BAU Research proceedings, Vol.23, 2013, PP.22-23

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results revealed that the longest shelf life (26.00 days) was recorded in fruits held at 10°C, whereas the shortest shelf life (11.00 days) was obtained in control fruits. However, fruits held at 10°C failed to ripe properly after bringing out from storage. Nonetheless, the shelf lives of fruits held at 15 and 20°C were significantly extended, and were 20.83 and 16.71 days, respectively. Another striking result of the present project was that papaya fruits harvested with peduncle had significantly longer shelf life than the desapped fruits, and which result could be possibly due to the retention of latex inside the fruits. It was assumed that papaya latex contained enormous amounts of antimicrobial compounds which might have inhibited fungal infection and hence prolonged shelf life. These findings also have commercial implications in the extension of shelf life through the exploitation of natural defense mechanism of papaya.

Knowledge Management: Report/Proceedings