Effect of different wrapping materials on post harvest changes in papaya (Carica papaya L.).

摘要

Papaya (Carica papaya L.) is a popular and economically important fruit crop. It is consumed as fresh fruit and vegetable and also used as processed product. The present experiment was carried out during 2010 and 2011. The effect of different combinations of packaging materials (newspaper, tissue paper, paddy straw and shrink film) on the shelf life of papaya fruits was investigated at ambient temperature during storage. The quality characteristics such as percentage of ripening, weight loss, titratable acidity, pH, total soluble solids, total sugars, reducing sugars, ascorbic acid and total carotenoids along with sensory evaluation were studied at an interval of 3 days upto 9 days after storage. The data were statistically analyzed using completely randomized design. The study showed that paddy straw, tissue paper and newspaper wrapped fruits get ripened in 5 days compared with the control which ripened in 6 days. At the end of storage studies paddy straw wrapped fruits have shown the best results for TSS, titratable acidity, reducing sugar, total sugar, ascorbic acid and total carotenoids.